Chocolate Fudge Brownie Recipe

 

Makes 1 tray

Ingredients

250g            unsalted butter
112.5g          dark chocolate
5                  whole eggs
375g            caster sugar
56g              plain flour
56g              strong flour
6g                baking powder
62.5g           cocoa powder
150g            pecan nuts, chopped

Method

Preheat the oven to 175°c full fan/ gas mark 4.

Line big baking tray with grease proof paper

Melt the butter and chocolate together over a Bain Marie.  Meanwhile whisk the eggs and sugar until doubled in volume.

Sieve together the flour, baking powder and cocoa powder together.  Chop the pecans not too small.

Gently mix the chocolate and butter into the egg mixture, if you used a kitchen aid, then make sure the bowl has enough space in it to hold all the ingredients. Once the chocolate and butter have completely mixed into the eggs and sugar, fold the sieved flour mixture and the pecans

Pour the mixture into the tray and bake for 17 minutes do not open the oven door when the brownies are cooking.  Leave to cool in the trays in the fridge overnight.

When you cut the brownie the centre should be almost the same consistency as chocolate fudge.

When I serve these at functions, or for dinner parties, I usually make a Chantilly cream with either a dash of hazelnut or a berry essence. This adds depth to the taste when serving. If you really want to make a simple brownie be a blow away dessert, serve them with fresh berries. I prefer either raspberries or blackberries.

Bon Appétit