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Fudgy chocolate brownies

Caroline Velik

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Fudgy chocolate brownies.
Fudgy chocolate brownies.Marina Oliphant

Spread the love with a simple chocolate brownie recipe, put together in one pot. The important principle for a perfect brownie is to get the baking time right. Undercooked and it's too gooey; overcooked and it's cake. For maximum flavour, brownies should be taken out of the oven while moist. A skewer inserted will be covered with lots of gooey crumbs. The top should be set, risen and slightly cracked.

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Ingredients

  • 250g unsalted butter

  • 125g dark chocolate (58 per cent cocoa), chopped

  • 2 cups castor sugar

  • 4 large eggs

  • 1 tsp vanilla essence

  • 1 cup plain flour

  • 1/4 cup dutch cocoa

  • 1/2 tsp salt

  • 125g toasted walnuts, chopped

  • 1/4 cup dark chocolate chips

Method

  1. Preheat fan-forced oven to 180C (200C conventional). Lightly grease and line a 18cm x 28cm shallow rectangular cake pan. Heat butter and chocolate in a medium saucepan over low heat, stirring with a wooden spoon. Remove from heat and stir in sugar. Beat in eggs one at a time and stir in vanilla. Sift in dry ingredients and mix until thoroughly blended. Stir in walnuts. Pour into prepared pan and sprinkle chocolate chips on top. Bake for 45-50 minutes, or until a skewer comes out covered with lots of gooey crumbs. Then, remove from oven and allow to cool in pan. Cut into rectangles.

     

     

     

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