|chocolate fudge brownies|
This recipe for chocolate fudge brownies is so good I have made it twice in 5 days. This was was pointed out to me by my family and friends who were obviously struggling with the temptation (and their diets!). Anyway - I haven't made this recipe for at least 2 days now so I think they're OK for a while...maybe.
I came across this recipe when I was searching for one for brownies without butter. Not that I am adverse to using butter - I just didn't have enough in the house for my usual 'go to' recipe.
This is now possibly my favourite brownie recipe - quick and easy to put together and makes (in my opinion) the ultimate brownie. Fudgy, gooey and crispy on top. The only negative is that I cannot claim authorship of this recipe. I have followed the recipe pretty much as was written by the fantastic Jessica in the Kitchen and must give her full credit and massive thanks for a fabulous recipe. I can highly recommend it and her delicious blog!
The only thing I would always do when baking brownies is use a dark chocolate with a high cocoa percentage (at least 70%) and brown sugar for the fudgy flavour.
variations: You can use coffee instead of water in the recipe for a mocha brownie or substitute 1/2 a cup of chopped walnuts/pecans for the chocolate chips for a chocolate nut brownie. My personal favourite however is brownies with chopped Daim bars in it. Sadly I didn't have any when I was making these last batches. But next time...and there will be a next time...
preparation time: 10 minutes
cooking time: 35 minutes
3/4 cup oil (plain tasting oil - vegetable/sunflower)
3/4 cup soft brown sugar
2 tbsp water (or strong brewed coffee if making mocha brownies)
1 cup dark chocolate (melted)
1 tsp vanilla extract
3/4 cup plain white flour
1/4 tsp baking powder
pinch of salt
1 cup dark chocolate (chopped finely or chocolate chips)
(or substitute with a cup with chopped nuts, Daim bars, dried cherries...)
I look forward to hearing how you get on and please feel free to share your own brownie recipes - I am always open to tried and tested baking suggestions...
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