Name: The only Chocolate Fudge Brownie recipe you’ll ever need
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 100g butter, chopped; 180g block dark cooking chocolate, finely chopped; ¾ cup firmly packed brown sugar; 2 eggs, lightly beaten; 2 tbsp cocoa powder; ¼ cup plain flour; 2 tbsp self-raising flour; Fresh raspberries, to decorate; Ganache; 100g dark cooking chocolate, chopped; 2 tbsp thickened cream

The only Chocolate Fudge Brownie recipe you’ll ever need

For a shortcut, omit the ganache and serve the brownie dusted with sifted cocoa powder. Raspberries can be replaced with halved strawberries, if preferred.

Makes 36

Prep

25M

Cook

35M

Total

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Ingredients

100g butter, chopped

180g block dark cooking chocolate, finely chopped

¾ cup firmly packed brown sugar

2 eggs, lightly beaten

2 tbsp cocoa powder

¼ cup plain flour

2 tbsp self-raising flour

Fresh raspberries, to decorate

Ganache

100g dark cooking chocolate, chopped

2 tbsp thickened cream

Method

Step 1

Grease and line the base and sides of a 20cm square cake pan with baking paper.

Step 2

Combine the butter and half the chocolate in a large heatproof bowl. Set the bowl over a saucepan of simmering water. Stir until melted. Remove the bowl. Cool slightly.

Step 3

Add sugar, eggs, and combine the sifted cocoa and flours. Stir until smooth. Stir in the remaining chopped chocolate. Spoon into prepared pan. Smooth over the top.

Step 4

Cook in a 160 °C preheated oven for about 35 mins, or until just firm to the touch. Remove. Cool in the pan.

Step 5

To make ganache, stir the chocolate and cream in a heatproof bowl sitting over a saucepan of simmering water until smooth. Refrigerate for 15 mins, or until slightly thickened. Transfer to a piping bag, fitted with a 1cm star nozzle.

Step 6

Lift the brownie out of the pan. Cut into 36 equal squares. Pipe ganache onto brownies. Decorate with raspberries.

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