Who doesn’t love a gooey, fudgy, chocolaty brownie? We certainly do in this house, and on a Sunday afternoon when my daughter wanted to bake something together, we made these.
This recipe will make a batch of tall gooey yummy brownies.
240g Milk or Plain Chocolate
600g Soft Brown Sugar
2 tsp Vanilla Extract
280g Plain Flour
4 tbsp Cocoa Powder
200g White Chocolate Chips
In a heat proof bowl, place on top of a pan of boiling water to create a bain-marie. Place the butter and the chocolate chunks and heat until melted. Then stir in the vanilla extract and soft brown sugar and mix until combined. Remove from the heat and leave to cool slightly.
In a separate bowl, place the flour, cocoa powder and white chocolate chips.
Once your butter, chocolate and sugar mixture has cooled slightly, add in your eggs one at a time and stir them in. You will be left with a lovely shiny mixture.
Add your wet ingredients to your dry ingredients and mix together until fully combined.
Fully grease your tin / silicon tray you will be using and bake at 180ºC/350ºF/Gas Mark 4 for 45 minutes. This should still leave them quite gooey in the middle, so don’t be concerned if your knife test comes out with uncooked mixture on it – it will be perfectly fine.
Whilst your cake is baking, you can begin to make your fudge frosting, as this will need a bit of time to thicken up and set before spreading over your brownie cake.
Ingredients for the chocolate fudge frosting
2 tbsp Milk
150g Icing Sugar
4 tbsp Cocoa Powder
Optional Pecans to decorate.
In a pan, pop the butter and milk and melt together. Once melted, stir in the icing sugar and cocoa powder and combine. Set aside as it will start to get thicker once it has cooled.
Once the brownie cake has completely cooled, spoon over your chocolate fudge frosting, pop on some pecans and leave to set, or slice and devour as soon as you can. These really are scrumptious. Give them a go, and enjoy!