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Chocolate Fudge Brownies
my not-so-secret recipe for the perfect batch of brownies ever. they're gooey, traditional brownies, moist and fudgey in the middle and crispy around the edges; how they're supposed to be! the walnuts and chocolate chips are optional, but use both and you'll have an award winning brownie.

You will need
200g dark chocolate, roughly chopped
175g unsalted butter
325g caster sugar
130g plain flour
3 eggs
a little drop of vanilla extract
as many walnuts as you like (i use about 60g), roughly chopped
as many white chocolate chips as you like (i use about 80g)

  • preheat the oven to 170C, and line the brownie tin (i used a silicone brownie tin which saved having to do this, though i did smooth a bit of flour around the bottom)
  • put the chocolate and butter in a heatproof bowl (make sure its not metal though, or it might burn) over a saucepan of simmering water on a low heat, not letting the base of the bowl touch the water, stir until melted and smooth, but be really careful not to burn it at this stage. add the vanilla extract.
  • remove from the heat, and add the sugar in batches and stir well. at this stage you might find the mixture goes lumpy and the butter seperates, but don't worry! add the flour and it will look better, just stir until its well incorperated. finally stir in the eggs one at a time until the mixture is thick and smooth.
  • spoon the mixture into the prepared baking tray and bake in the preheated oven for about 30-35 minutes, or until flaky on the top but soft in the centre. you may think it is uncooked in the middle, but its really (as long as it has been in for the right time at the right temperature) its just thenature of the fudgey brownie.
  • leave to cool on a wire rack then dust with icing sugar and enjoy!
for ultra indulgence, put in the microwave on high for about 10 seconds to make it warm and gooey before you eat it. yum!