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Chocolatey fudge brownies
These brownies have the best of both worlds.....dense, rich chocolate brownies with a layer of dense, rich chocolate fudge frosting on top!
Ingredients
Makes: 32 brownies
- For the brownies
- 225g dark chocolate
- 225g butter
- 5 eggs
- 600g caster sugar
- 1 tablespoon vanilla extract
- 200g plain flour
- 235g walnuts, chopped
- For the chocolate fudge frosting
- 250g caster sugar
- 250ml double cream
- 150g dark chocolate
- 110g butter, softened
- 1 teaspoon vanilla extract
Method
Prep:20min ›
Cook:40min ›
Ready in:1hr
- Preheat oven to 190 C / Gas 5. Grease a 25.5 x 30cm baking tray or cake tin.
- To make the brownies: Place chocolate and butter in a microwave-safe bowl, and microwave on High until the chocolate is soft and the butter has melted, about 2 minutes. Stir to mix.
- Place the eggs, sugar and 1 tablespoon of vanilla extract in a large bowl, and beat with an electric mixer on high speed for 2 minutes. Reduce the mixer speed to low, and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not overmix), and stir in the chopped walnuts. Spread the batter in the prepared tin.
- Bake in the preheated oven for about 35 minutes. Cool in the pan before spreading the fudge icing on top.
- To make fudge icing:combine 250g sugar with the cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low, and let the mixture simmer for 6 or 7 minutes without stirring.
- Remove the cream mixture from the heat, and stir in chocolate and butter, stirring to melt and blend in the chocolate. Add 1 teaspoon vanilla extract; whisk until smooth. Place the frosting in the fridge and stir every few minutes until the frosting has chilled and is thick, about 30 minutes. Spread the icing over the cooled brownies and cut into squares.
Note:
If using a glass dish, bake at the lower temperature of 180 C / Gas 4.
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Reviews & ratings
Average global rating:
(157)
Reviews in English (142)
Love this recipe, it's my 'go to' traybake. It's totally ott with it's fudge richness but gorgeous as a treat. I make a third of the stated recipe as it makes a load otherwise - 01 Feb 2014
I only used the frosting for a chocolate fudge topping in this recipe! It was absolutely delicious and highly recommend it as frosting for cup-cakes etc! thank you so much! I have been looking for a recipe like this for ages - 27 Jul 2015
Hi! I am the submitter of this recipe and when you simmer the heavy cream and sugar, make sure you see tiny bubbles around the edge of the pot. Oh, and you can stir the frosting in the refrigerator often, it doesn't have to be every few minutes. Enjoy! - 10 Aug 2009 (Review from Allrecipes US | Canada)
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