Fudge Brownies

Method

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1. Heat the oven to 180C and line a 20 cm square tin with baking paper.

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2. Melt the chopped chocolate and butter together in a bowl over simmering water, then cool 5 minutes.

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3. Whisk the eggs, sugar and vanilla with an electric whisk for 4 minutes, until pale, thick and doubled.

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4. Pour the cooled chocolate mixture down the side of the bowl and fold it in gently.

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5. Sift the flour, cocoa and salt over and fold until just combined, with no dry streaks.

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6. Fold in the chocolate chunks.

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7. Scrape into the tin and level the top.

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8. Bake 25 minutes. The edges should be set and the middle should still wobble when you shake the tin.

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9. Cool completely in the tin, at least 2 hours.

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10. Lift out by the paper and cut into 12 with a hot dry knife.

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Chef’s Tips

• Four minutes of whisking makes the crackled top.
• Out while the middle wobbles.
• Cool completely in the tin or they fall apart.

Pairing Suggestions

• Vanilla ice cream
• Cold milk
• Strong coffee

Storage & Reheating

Keeps 5 days in a tin and freezes 3 months. Better on the second day.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.