My favourite Brownies and most popular are my Fudgey Chocolate Chunk Brownies. If you don't feel comfortalbe making Fudge you can always use a shop bought fudge but this recipe will work just as well if you leave the fudge out.
Once baked, these Brownies will keep for around 2 weeks in an airtight container and up to a month in the freezer. When I make them I add a use by date of 10 days to make sure they stay super fresh.
If you try making these, I would love to see your pictures on Social Media! Don't forget to tag us so we don't miss them!
For the fudge:
397g (can) Carnation Condensed Milk
150ml Whole Milk
450g Demerara Sugar
115g Unsalted Butter
This makes a 20cm tin of fudge so you will have a lot left over to enjoy!
For the Brownie:
185g Unsalted Butter
185g Dark Chocolate (I use 90% Cocoa solids but anything around 60%+ will work)
40g Cocoa Powder
85g Plain Flour
60g White Chocolate
60g Milk Chocolate
3 Large Eggs (I always like to use free range)
275g Golden Caster Sugar
I always make the fudge the day before to make sure it's set in time.
1. Put all the ingredients in a large non stick pan and melt over a low heat. Make sure you keep stirring so the sugar doesn't burn to the bottom of the pan.
2. Once the sugar is dissoled, bring to the boil. Stir constantly and make sure you scrape the bottom of the pan. A wooden spoon works best. The mixture will become extremely hot so be careful.
3. Once the temperature hits 118 degrees C remove from the heat and beat until it starts to set. It should take around 10 minutes. If you don't have a sigar thermometer you can test the mix is at the right temperature by dropping a little bit in a jug of ice cold water. If it turns to soft fidge then it's ready.
4. Pour into a 20cm lined tin, spread it out and leave to cool on a wire rack.
1. Cut the butter into cubes and put in a bowl with the dark chocolate. Put the bowl on top of a pan of simmering water. Stir occasionally to mix until the butter and chocolate have melted. Remonce from heat and leave to cool until its room temperature.
2. Heat oven to 160 degree C if it's a fan oven. If not it needs to be around 180C.
3. Line and grease 2x20cm square tins.
4. Tip the flour and cocoa powder into a sieve and set aside.
5. Chop the white chocolate, milk chocolate and fudge. You want them to be small enough to add into the mix but big enough to see and taste. Just smaller then your little finger nail is a good size.
6. Break the eggs into a bowl and add the caster sugar. Whisk with an electric whisk until the volume has approximately doubled and it looks thick and creamy. It can take well over 5 minutes.
7. Pour the cooled chocolate and butter mix into the egg mix. Mix with a spatula being very careful not to knock the air out. Use a figure of 8 and move the bowl round in circles.
8. Sieve the flour and cocoa into the chocolate mix and continue mixing. Again, being very careful not to knock the air out.
9. Add the choholcate and fudge chunks and give one final mix.
10. Pop into the prepared tins makins sure you push the mixture into the corners.
11. Bake for around 30 minutes. You will know when it's ready if you give the tins a little shake they should no longer wobble and the top will have a shiny, papery crust.
12. Leave to cool in the tins on a wire rack.
13. Cut each tin into 9 squares. Enjoy at room temperature with some whipped cream.
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