Fudge brownies

Fudge brownies

By
From
Baking
Makes
48
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
250g butter, softened
440g caster sugar
3 eggs
1 teaspoon vanilla essence
125g dark chocolate, broken into pieces
150g plain flour, sifted
1/2 teaspoon salt
1 cup chopped walnuts, almonds or pecans

Method

  1. Preheat the oven to 180°C. Grease a shallow cake tin about 32 cm x 23 cm and line with baking paper.
  2. Using an electric mixer, cream half the butter with the sugar until light and fluffy. Add the eggs, one at a time, and beat until light. Stir in the vanilla.
  3. Put the remaining butter and the chocolate in a heatproof bowl over a saucepan of hot water on low heat and stir until melted. Cool, then combine well with the creamed butter and sugar mixture. Stir in the flour, salt and nuts.
  4. Pour into the prepared tin and bake for 45 minutes or until a skewer inserted in the centre comes out almost clean.
  5. Allow the brownie mixture to cool in the tin. Cut into small squares to serve.

Note

  • Do not overcook or the brownies will not be fudgy – remember that they will set more as they cool. It is always preferable to undercook them.
Tags:
baking
bakery
margaret
fulton
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