Fudge brownie recipe
Brownies usually use a lot of butter, chocolate and eggs, but you don’t need a lot to get a lovely fudgy consistency. The key is to use quality cocoa and chocolate – this gives you all the flavour without the fat.
- 3/4 cup plain flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/3 cup (50g) dark chocolate
- 1/4 cup strong espresso coffee
- 1 tbsp butter
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2 tbsp low-fat sour cream
- 3/4 cup sugar
Heat oven to 180°c or 160°C fan-forced. Line a 20cm square pan with baking paper and set aside.
In a medium bowl, sift together flour, cocoa powder and baking powder. Place chocolate, espresso and butter into bowl, place bowl over small saucepan one third filled with water and bring to gentle simmer. Melt and set aside to cool slightly.
While chocolate is melting whisk eggs, vanilla and sour cream together. Mix egg and chocolate mixtures together with sugar and fold through dry ingredients until just combined (if you over mix it, the brownies will be crumbly).
Pour into pan and bake for 14-16 mins until just set. It may look uncooked to your practised baking eye, but it will continue to cook in the pan while cooling.
Cool brownies completely in the pan and store in an airtight container before you eat them all at once!
- Good quality cocoa powder is essential for this recipe. You can buy it from a deli or quality food shop as it really does make all the difference.
- These freeze well. Just wrap tightly in plastic wrap and store in an airtight container.
- This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.