Fudgy dark chocolate brownies 🍫
I am staunchly against cakey brownies. During lockdown 1 last year I made at least 25 batches of brownies trying to figure out what the magic was to making them fudgy every time. And then I just googled it.
1. Preheat your oven to 180
2. Chop the chocolate up in to chips/chunks
3. Melt half the chocolate over a bowl of boiling water – especially if it’s dark chocolate cause the microwave isn’t great for that now
4. In a different bowl, mix your sugar and butter together until smooth and then add in your eggs and vanilla until the mixture is fluffy and noticeably paler. Obviously if you have a hand mixer save yourself the hassle and use that. If not, like me, you’ll be beating the mixture for about 10 minutes, no joke. Don’t give up.
5. Slowly stir in the melted chocolate once it’s cooled a bit. You don’t want the chocolate to be too hot here or it’ll cook the eggs which is really not ideal
6. THE MOST IMPORTANT STEP IS THIS ONE: sift in the flour, cocoa powder and salt slowly and fold it in with a spatula gently. Don’t over mix. You just want to make slow figure of 8s until it all comes together. If you over mix, you’ll get a cake texture.
7. Fold in the rest of your chocolate and then spread the mixture out in your baking tin. You can use baking parchment if you want or you can just grease the tin with butter or oil
8. Bake for 20-25 minutes. Stick a knife in the centre of the brownies and when you pull it out, check to see how much of the mixture has stuck to the knife. If there’s none at all, they are 100% done. If there’s a small amount, then you’re going to have nice fudgy brownies. If there’s loads stuck and it looks raw, then give it another 5 minutes. The top should be nice and crispy too. Take the brownies out of the oven and remove them from the tin to cool on a wire rack if possible. Don’t cut them for at least 5-10 minutes.