What is the best recipe to make chocolate fugde brownies?
i love chocolate fudge brownies but i only ever have them shop bought. i really want to make them but i don’t have a really good recipe. and i think personal experiances of the recipe are always good because you no what is the end product and how it tastes like. thank you!! XXXX
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June 5th, 2010 at 4:42 am
Ok these two are meant to be very good i’ll just post you the recipe links and you can have a peek for yourself 🙂
Chloe’s yummy fudge brownie recipe
http://allrecipes.co.uk/recipe/5972/chloe-s-yummy-fudge-brownies.aspx
This one is from The Times by Gordon Ramsay
http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article1133941.ece
June 5th, 2010 at 4:42 am
Ingredients:
300g golden caster sugar
250g butter, softened
250g chocolate (at least 70% cocoa solids)
3 large eggs
1 egg yolk
60g flour
60g dark cocoa powder
1 1/2 tsp baking powder
pinch of salt
Method:
Cream together the sugar and butter until pale and creamy then set aside. Break the chocolate in to pieces (reserve 50g and chop into small pieces) and place the remaining 200g in a bain-marie (double boiler) and heat until just melted. As soon as the chocolate is all soft remove from the heat. Sift together the flour, cocoa powder, salt and baking powder into a bowl. Crack the eggs into a separate bowl (along with the extra yolk) and beat lightly with a fork. Add the egg mixture to the creamed butter a little at a time, beating well after each addition (this prevents the mixture from becoming grainy). When all the egg has been incorporated beat thoroughly add the molten chocolate and the chopped chocolate, mixing with a metal spoon. Finally add the flour mixture, folding-in gently so you don’t knock out any of the trapped air. Turn the mixture into a 25 x 25cm non-stick pan or a roasting pan, which has been lightly buttered and lined on the base with greaseproof paper. Even out the top then place in an oven pre-heated to 180°C and bake for about 30 minutes, or until the top of the brownie mix is coloured and the cake has risen slightly. The centre of the cake should look softer than the edges (when you pierce the centre with a fork it should come out sticky but the mixture will not be raw). Allow to cool in the tin for 5 minutes then transfer to a wire rack to cool completely (the cake will solidify as it cools). Cut into squares and serve.
June 5th, 2010 at 5:32 am
I know you mentioned you were looking for chocolate fudge brownies, but I’m not sure if including a bit of delicious caramel into the mix will still satisfy you. Reason being, the recipe in the below for Fudge Caramel Brownies are so delicious, I could just about eat the entire batch.
http://frigidaire.stores.yahoo.net/recipe-girl-fudgy-caramel-brownies.html
That recipe is, by far, one of my top favorite brownie recipes of all times.
I hope you enjoy them as much as I do! 🙂