17 January 2010
Chocolate Fudge Brownies
Well actually it is more like chocolate fondant. This is another brownie recipe from the little Good Food Magazine book - 101 Chocolate Treats.
It didn't work out quite as planned. When I was whisking up the final mixture, I was eyeing the quantity in the bowl and looking at my brownie pan and thinking "no way, is that going to fit!", so I decided to spilt the mixture between a 9 inch/23cm spring form cake tin and a 8 inch/20cm square brownie pan.
I poured most of the mixture into the cake pan, I filled it ¾ of the the way up and poured the rest of the mixture into the brownie pan. The cake I baked for 45 minutes until papery on top and wobbly, this produced the gooey texture of a dessert. I put the brownie in for 20-25 minutes and used a skewer to see if it was ready. When the skewer came out quite clean I took it out and this resulted in a lovely chewy brownie. Two for the price of one.
I will give you the original recipe, with cup measures added and you can decide which way you would like to try it.
375g/13oz dark chocolate, chopped
375g/13oz butter, diced
500g/1lb 2oz/2 ¾ cups caster sugar
6 medium eggs (I always use large, this might have been why there was so much mixture)
225g/8oz/2 cups plain flour
Preheat oven to 180c/Gas 4/fan oven 160c. Butter and line a 30 x 21cm/12 x 8¼ inch cake tin. Melt the chocolate with the butter in a bowl over a pan of hot water.
Beat the sugar and eggs in a bowl. Stir in the melted chocolate, add the flour and beat well. Pour into the tin and bake for 40-45 minutes, or until the top looks papery and feels slightly wobbly. Leave to cool in the tin.
Makes 24 brownies
or my way, 1 deep brownie cake and 1 pan of chewy brownies
The original recipe called for a topping of melted chocolate followed by a dusting of icing sugar, but I didn't bother. To be honest, I forgot. I had visitors while I was making the brownies. Easily distracted, that's me! We had a piece of the brownie the first night and then a slice of the cake today with cream. I think it would be lovely warm with ice cream too.