Fudgy brownies

Ingredients

Serves: 16

85 g (3 oz) good dark chocolate (at least 70% cocoa solids)
100 g (3½ oz) unsalted butter
125 g (4½ oz) caster sugar
100 g (3½ oz) light muscovado sugar
1 tsp pure vanilla extract
2 whole eggs and 1 egg yolk, at room temperature, beaten together
100 g (3½ oz) plain flour
3 tbsp cocoa powder

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Preparation method

Prep: 15 mins | Cook: 30 mins

Each slice provides

A, B

Some more ideas

Fold in 55 g (2 oz) coarsely chopped pecan nuts after adding the flour mixture. For blondies, which are similar fudgy-textured cakes made without chocolate, melt the butter with 225 g (8 oz) light muscovado sugar in a saucepan over a moderate heat, stirring often. When the sugar has dissolved, simmer for 1 minute, but do not boil. Leave to cool for 10 minutes, then stir in the vanilla extract, 1 egg and 1 egg yolk. Fold in 140 g (5 oz) plain flour until just combined. Do not overmix. Pour into the prepared cake tin and bake for 20–25 minutes, testing as in the main recipe.

Plus points

These are a healthier version of a traditionally high-fat favourite. The fat content is reduced by substituting cocoa powder for some of the chocolate. Cocoa powder contains 5 times as much iron as chocolate. Although eggs contain cholesterol, eating them normally has little effect on blood cholesterol levels. As eggs are a valuable source of protein, vitamins and minerals, they are a nutritious food to include in a healthy, well-balanced diet.

Reviews & comments

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Easy

It turned out more like chocolate cake than chocolate brownie although it tasted good

Posted: 09 Apr 2012

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1 user(s) found this review helpful

Easy

Awsome, easy and quick to make, and everyone whos tried mine has loved them - so much i had to go out and get more choc to make a 2nd batch!

Posted: 11 Jan 2011

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6 user(s) found this review helpful

Posted: 17 Dec 2010

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2 users found this comment helpful

Easy

Posted: 30 Sep 2010

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1 user(s) found this review helpful

Easy

First time I have made brownies. They came out really nice. I liked this recipe because it substitutes some of the chocolate with cocoa powder. Very rich and chocolatey and the addition of 55g pecan nuts tasted great.

Posted: 14 Oct 2009

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2 user(s) found this review helpful

Easy

This was so easy- I've never made brownies before because I thought they sounded complicated but these really weren't. I made them for my friend as an Easter present and she said they were absolutely delicious and asked me for the recipe. I made them the day before and wrapped them in the foil as it says and it seems to have worked a treat!

Posted: 14 Apr 2009

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3 user(s) found this review helpful

Easy

As someone who is constantly seeking out the perfect brownie recipe, I highly recommend these. The brownies came out lovely and crisp on top and fudgy in the centre. The only thing I'd suggest to improve them is to add some chocolate chips/chunks, as they give the brownies a great texture. I also used a good quality drinking chocolate powder instead of cocoa as I didn't want them to be overly rich, but that's just a matter of preference. All in all, fantastic!

Posted: 10 Mar 2009

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2 user(s) found this review helpful

Easy

My first foray into baking and it was a breeze! Really easy to mix it all up and put in a tin. They came out perfectly although I'd be careful to adjust the times if you have a fan oven. Mine came out a beautiful dark brown and were squidgy and moist in the middle, definitely worth buying a decent dark chocolate. Not tried leaving them in foil for a day yet

Posted: 09 Mar 2009

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1 user(s) found this review helpful