You can never go wrong with fudgy chocolate brownies.
An easy decadent dessert that will have you coming back for more. These fudgy chocolate brownies are thick, rich, fudgy and just right.
It all starts with melting chocolate & butter on a double boiler then cracking in some eggs, sugar, vanilla, coffee, flour and a pinch of salt. Fair warning; you’ll be tempted to eat spoonfuls of the batter because life is honestly too short not to. They bake for 30-35 minuets but depending on your preferred fudgy-ness you can bake them for 2-3 mins less.
I use dairyland dark baking chocolate (available at most supermarkets) because it gives me a richer chocolatey flavour with less milk solids and sugar.
They are incredibly delicious the next day if they can last another day in your house. Just heat them up in the microwave for 20-30 seconds (in 10 second bursts) when you’re ready to eat.
I love pairing mine with a mug of black coffee or vanilla ice cream and a drizzle of chocolate ganache for some soul food.
- 170g Dark Chocolate
- 120g Butter
- 180g Sugar
- 3 Eggs
- 60g Unsweetened Cocoa Powder
- 1 Tsp Instant Coffee
- A Pinch Sea Salt
- 140g All purpose
- Vanilla Ice cream
- Chocolate Ganache
- Preheat oven to 165˚C or 170˚C Fan assisted. Grease an 8x8 inch square baking pan and dust with flour.
- In a heatproof bowl melt chocolate and butter in a double boiler set over a pot of simmering water, stirring until smooth. Once melted carefully remove from the heat and whisk in sugar while chocolate mixture is still warm.
- Whisk in one egg at a time, until combined, then repeat the process until all the eggs are incorporated. Next whisk in cocoa powder, coffee and salt. Fold in the flour until combined.
- Pour the brownie batter into the pan evenly spreading it out then bake for 30-35 minutes until a toothpick inserted into the centre comes out clean. Cool for at least 15 mins on a wire rack while still in the pan.
- With a small knife gently wedge the edges to release the brownie. Then flip it over and cool completely on a wire rack.
- Cut into squares and serve as desired.
Always opt for dark chocolate so you can get a richer chocolatey flavour with less milk solids. I use dairyland dark baking chocolate which you can get from most supermarkets.
Need more chocolate recipes? Check out my Chocolate Chip Banana Bread recipe and Brown Butter chocolate chip Cookies.