chocolate fudge brownie

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Everyone loves a chocolate brownie. These little crowd pleasers were subject to heckling in the baking of them. Housemates were crying out in revolt, “Can you stop with the chocolate smells, please?!” My gym-geared gal pal hollered, “You’re killing me in here!”

I tried to ease their pain and get rid of the evidence by licking the spoon…the bowl…and the bench. But now, as I sit here waiting to pull my little slice of chocolate heaven out of the oven, we’re all helpless to its charms. We’re salivating like hounds, scratching at the oven door…

They will be mine. Oh yes…they will be mine…

  • 225g butter (I used Nuttelex for a dairy free option, plopped straight into the saucepan), chopped coarsely (or 150g butter + 1/2 cup or 120g sour cream)
  • 300g dark eating chocolate (I used 80% cocoa dark Lindt blocks), broken into chunks
  • 1 1/2 cups firmly packed brown sugar or 200g caster sugar if you prefer
  • 3 eggs, beaten
  • 3/4 cup (150g) hazelnut or almond meal
  • 1/4 cup cocoa powder
  • 2 tsp vanilla extract
  • 100g walnuts, chopped

Preheat oven to 180 degrees C (160 degrees C fan-forced).

Melt the chocolate and the butter in a medium sized saucepan over low heat. Stir in the sugar and vanilla essence and take off the heat to cool for about 10 minutes.

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While you wait, beat the eggs, crush the walnuts, sift the cocoa and line a slice pan approx 19cm x 29cm with baking paper.

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Stir through the eggs, flour, cocoa and walnuts. Turn the mixture into the lined pan and spread evenly.

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Bake brownies for 35-45 minutes, depending on your preferred gooey rating. At 35 minutes, they will be firm on top, but still squidgy underneath. At 45 minutes, they should be more solid throughout.

Cool in the pan before cutting into squares. Serve dusted with cocoa or icing sugar…if you can bear to wait that long…

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