Fudgy Chocolate Brownie
This fabulously fudgy, chocolate brownie is such a crowd pleaser and can be quickly elevated into an impressive Easter treat.
Ingredients
( makes 20 squares)
200g Dark chocolate (60-70% cocoa solids)
170g unsalted butter
3 eggs ( room temperature)
150g caster sugar
100g light brown sugar
1 teaspoon vanilla extract
90g plain flour
30g Cadbury’s Bournville cocoa powder
1/2 teaspoon of salt
75g Cadbury’s Dairy Milk for decoration
(Optional)
Method
1. Preheat the oven to 160 degrees Celsius.
2. Line a 23cm x 23cm square baking tin with parchment paper.
3. Break the chocolate into pieces and add to a bowl, alongside the butter and melt using a double boiler or in the microwave. Stir until well mixed and set aside to cool.
4. In a large bowl, place the eggs, caster sugar and brown sugar. Then whisk with an electric hand held whisk for 5 minutes, until the mixture is pale and fluffy and has doubled in volume.
5. Fold the chocolate mix into the whisked eggs carefully with a spatula.
6. Add the vanilla extract.
7 In a separate bowl, sieve the flour, cocoa powder, salt and mix together.
8 Then carefully fold the flour into the chocolate mix until a smooth, glossy batter is formed.
9 Pour the batter into the prepared tin and smooth down the top.
10 Bake in the oven for 25 minutes. Turn off the oven and leave brownies in the oven for 5 more minutes. Once cooked the top will be crisp and the edges of the brownie will be set while the centre still has a slight wobble.
11 Leave the brownie to cool COMPLETELY in the baking tin. For clean, sharp edges to your brownie squares, wait until the brownie is completely cool and wipe your knife between each cut.
To decorate ( optional)
Melt 75g Cadbury’s milk chocolate and drizzle over the individual squares. Whilst the chocolate is still wet chocolate, chocolate shavings, curls or chopped buttons can be added for an extra chocolatey boost.
Notes
The quality of the chocolate does make a difference to the taste so I recommend 60-70% cocoa solids but it is more important that it is dark chocolate.
Very often, I will say that you can swap butter for a baking spread but NOT for this recipe. For a dairy free alternative, use the baking block option and not a spread.
It is also very important that the eggs are at room temperature before you whisk them and not used straight from the fridge.
These brownies will be very fudgy and soft initially so I usually leave mine overnight in a tin before cutting and decorating. If you intend to eat them on the same day as baking them, remember they must be completely cooled before attempting to cut them.