Sunday, 22 April 2012

Classic Fudge Brownie

There are times when only chocolate will do. These brownies weren't a disappointment. Soft and almost chewy in texture, and extremely moreish. They are from a recipe book funnily enough called "Brownies" by Linda Collister.

Makes 20
100g good quality plain chocolate
125 unsalted butter, softened
275g caster sugar
1 teaspoon of real vanilla essesnce
2 large eggs, lightly beaten
85g plain flour
2 tablespoons of cocoa powder
50 g good quality plain chocolate roughly chopped or plain choc chips
100g pecan halves (I didn't use nuts)
a brownie tin, greased and base lined.

Preheat the oven to 180C. Break 100g of chocolate into pieces and put in a heatproof bowl. Melt gently over a pan of simmering water, strirring frequently. Remove the bowl from the pan and leave to cool.
Put the butter in a large mixing bowl and using either a wooden spoon or electric mixer, beat until soft and creamy. Add the sugar and vanilla and continue beating until the mixture is soft and fluffy. Gradually beat in the eggs and the melted chocolate.
Sift the flour and cocoa onto the mixture and stir in. When thoroughly combined add the nuts and the chocolate pieces. Transfer to the prepared tin and spread evenly.

Bake in a preheated oven for 25 - 30 minutes until a skewer inserted halfway between the sides and the centre comes out clean. Leave to cool until just warm before removing from the tin and cutting into 20 pieces. Best eaten warm. Once cold store in an air tight container and eat within 5 days.


  1. The brownies are brill I love them ! It is a really easy resipay ! Keep on going Antie Sally we all love the resipays! Keep going. Love Lucy xxxxx

  2. Thank you Lucy, that is very encouraging. The brownies have all gone in this household. xx