If you’re looking for a low cal, high fibre, gluten-free chocolate brownie recipe … this is NOT it (lol). This brownie recipe is the only one you’ll ever need, they’re the perfect balance between rich gooeyness and sweet milk chocolate – pure heaven!
CLASSIC CHOCOLATE FUDGE BROWNIES
Course: Desserts Difficulty: Easy
Serving
12 Squares
Prep Time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
Serving
12 Servings
Prep Time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
INGREDIENTS
- 170g Butter
- 110g Dark chocolate (choose a good quality one that’s at least 70%)
- 100g Sugar
- 100g Light brown sugar
- 3 Eggs
- 1 tsp vanilla extract
- 65g Plain flour, sieved
- 45g Cocoa powder, sieved
- 150g Chocolate, cut into chunks (I use a mix of milk & dark chocolate)
- Icing sugar to dust, optional
DIRECTIONS
- Preheat fan oven to 175°C and line a 6×6″ tray with parchment paper
- Melt butter and dark chocolate together in a medium bowl over a pot of gently simmering water
- In a separate bowl, whisk the brown and white sugar with the eggs and vanilla extract on high until the mixture becomes thick and light in colour (5-6 minutes)
- Add the melted butter & chocolate to the egg mix and whisk on low until combined
- Gently stir in flour, cocoa and salt with a spatula until the mixture is smooth
- Stir in the chocolate chunks
- Pour the brownie batter into the lined baking tray and smooth with the spatula
- Bake brownies for approximately 20 minutes – be careful not to overcook them, you want them to be slightly underdone in the centre to give that fudgey gooeyness!
- Remove from oven and allow brownies to cool in the tray. Once cooled, dust with icing sugar and cut into squares
- Serve warm with vanilla ice-cream!
