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Ultimate fudgy brownies
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By Leah Hyslop
Makes: 12
200g unsalted butter, chopped into rough cubes, plus extra for greasing
300g dark chocolate (around 70% cocoa solids), roughly broken into pieces
300g caster sugar
3 large eggs
1 large egg yolk
50g plain flour
60g cocoa powder
½ tsp fine sea salt
Sea salt flakes, for sprinkling (optional)
Preheat the oven to 180oC, gas mark 4. Grease a 20cm square tin with a little butter and line with baking parchment.
2 Put the butter and chocolate in a medium saucepan over a low heat and melt together, stirring frequently, until combined. Stir in the sugar, then take off the heat. Leave to cool for 5 minutes or so, until warm to the touch rather than scalding hot.
3 Lightly beat the eggs and egg yolk together, then add to the pan and quickly stir to combine. Use a handheld electric whisk to beat on a medium-high speed for about 3 minutes, until thick and velvety. (Alternatively, use a balloon whisk and some elbow grease.) This will help create a delicious crust.
4 Sift over the flour, cocoa powder and salt, then gently fold in with a spatula or large metal spoon until just combined. Transfer the mixture to your prepared tin – it will be rather thick – making sure to spread it into the corners. Bake for 30-35 minutes. The brownie should be set on top, with a few cracks around the edges. Sprinkle a few sea salt flakes over the top, if liked, then cool in the tin for at least 2 hours before cutting.
Typical values per serving:
Energy |
1799kJ 431kcals |
---|---|
Fat | 27g |
Saturated Fat | 16g |
Carbohydrate | 40g |
Sugars | 32g |
Protein | 6.1g |
Salt | 0.5g |
Fibre | 2.3g |
This recipe was first published in February 2022.
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