This is one of my favourite ever brownie recipes. It is ever so easy and SO scrumptious – the only challenge is not to eat the whole lot! The real trick with fudgy brownies is the sugar/eggs to flour ratio – you definitely don’t want too much flour. And the most important thing of all is DO NOT overcook them!
You will need:
- 200g dark chocolate (ideally 70% cocoa), roughly chopped
- 150g white chocolate, roughly chopped
- 180g unsalted butter, chopped
- 350g caster sugar
- 150g plain flour
- 3 large eggs
- icing sugar, to decorate (if you want to)
What to do:
- Preheat your oven to 170°C. Grease an 8 or 9″ square brownie pan with butter, oil or cake release.
- Pop the butter and dark chocolate in a microwaveable bowl and melt together in the microwave. You have to watch it like a hawk and take it out every 20 seconds to stir it and ensure it’s not burning. Warm it until it’s melted, smooth and glossy. You can always do it in a bowl over a pan of simmering water if you’re unsure.
- Mix in the sugar until well combined, then add the flour and stir with a metal spoon until fully mixed. Stir in the eggs one at a time and beat until smooth. Finally, add your chopped white chocolate and mix in.
- Poor the mix into your pan, and bake in the oven for 25 to 35 minutes. You want the top to be lightly flakey and the inside to be soft and fudgey. Whatever you do, do NOT over cook them. They might appear very slightly underdone but that’s what makes them fudgey! They will finish cooking as they cool down.
- It’s best to wait until they’re completely cold before cutting them up. Do this carefully and use a palette knife to ease them out. If the first one gets destroyed, eat it and tell no one.
- You can dust them with icing sugar to serve if you like, or you can keep them au naturale. I like to eat these warm with ice cream and strawbs!