Fudge-tastic Brownies
I still remember the first cake that I ever baked – it was for mum’s birthday. The 12-year-old me really wanted to give something better than just another birthday card, but I had no experience in the kitchen then. I decided to try baking and made my very first cake – a simple pineapple cake (not brownies). It was literally just a butter cake with pineapple slices, baked on the bottom but inverted while served. The result was not perfect, but it was definitely a memorable one… Especially because my mother likes Pumpkins, not Pineapples… My mistake! 🙂
With that being said, the next 5 times I was in a kitchen, I made brownies! Brownies are definitely the reason why I started falling in love with baking. My family enjoyed them, especially when the brownies were baked with pecans in them. I love how pecans enhance the texture of the brownie and give them an extra crunch. Using a photocopied recipe from an unknown book, I meticulously followed each instruction, including using my bare hands to fold the flour into the batter. Today, I know that this is actually a very effective method of folding as it is gentler, helps to incorporate some air and avoids over-mixing the batter.
Today I am excited to be sharing my ALL-TIME-BEST Fudge-tastic Brownies Recipe. I know some people prefer cakey brownies, but I definitely prefer mine to be fudgy! Personally, I love a heavier brownie. Of course, the great taste of these fudgy brownies comes with a heavy (pun intended) price to pay – it has a higher fat content compared to a cakey brownie.
Further discussion about the differences in making fudgy and cakey brownies in my next post.
NO need for more words – I hope these pictures are enough to make you drool!!! As a novice food blogger, I do get very excited and proud when I take beautiful pictures, especially because in the UK we don’t get much sun in winter!
Go on and give this easy recipe a go. Happy baking! 🙂
Fudge-tastic Brownies
Ingredients
- 180 g Unsalted butter
- 180 g Dark chocolate
- 3 Eggs
- 210 g Caster sugar
- 85 g All purpose flour
- 35 g Cocoa powder
- 1/2 tsp Salt
- 50 g Milk chocolate, chopped (optional, but recommended)
- 50 g Pecans or walnuts, chopped (optional)
- Sea salt for sprinkles (optional, but recommended)
Instructions
- Cut the butter and break the chocolate into a heatproof bowl. Heat the bowl using a double boiler method, stirring occasionally. Once the butter and chocolate mixture has melted, remove the bowl from heat and leave aside to cool to room temperature.
- Preheat the oven to 175 degrees Celsius. Grease and line / flour a square baking tin – I used a 9×9 inch tin.
- In another mixing bowl, whisk the eggs and sugar together. Add the chocolate mixture and fold with a spatula. Add the flour, cocoa and salt into the mixing bowl and fold gently. Add the remaining toppings and fold (just to combine).
- Pour the mixture into the lined baking tin. Bake in the preheated oven for 30 minutes, max. Remove the tin from the oven and sprinkle some sea salt. Leave to cool before cutting.
Notes
7 Comments
Valerie
Hi. After you bake the brownies, what is the height of the brownies ?
The Real Person!
hiya, it depends on what pan are you using. So for a 9×9 inch, usually my brownies come up to around 1 inch in height.
Valerie
Hi. Thanks for sharing with me. If I use 8 inch square pan, will i be able to achieve taller brownies ?
The Real Person!
yes you will 🙂 I’d say it’ll go up to around >1.5 inches
Valerie
Hi. Thanks for sharing with me! I will give it a try 🙂
Claire
This recipe is amazing!! I tried it last weekend and my family were raving about it. like your pictures, I added some sea salt sprinkles too. It does make a difference and you should share that into your recipe!
The Real Person!
I love sea salt with chocolate too!! Though it seems like not everyone raves about it like us 🙂