Fudge Brownie
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
- 230 grams butter
- 120 grams dark chocolate
- 1 cup cocoa powder
- 1 tablespoon instant coffee powder
- 120 grams brown sugar
- 300 grams sugar
- 1 tablespoon vanilla extract
- 4 eggs
- 125 grams flour
- 1 teaspoon salt
Instructions
- Preheat the oven to 180 °C. Line a 23 x 32cm slice tin with baking paper.
- Combine the dark chocolate (chopped), cocoa powder and coffee powder together in a large heat-proof bowl.
- Melt the butter in a large saucepan over a medium-low heat. Cook for 5-10 minutes, stirring frequently. When the butter starts to form a foam, watch as you stir, until the butter turns brown. Remove from the heat immediately at this point so it doesn't burn.
- Pour the butter into the chocolate mixture and stir until smooth. Set aside to cool for 10-15 minutes.
- Add the sugars, vanilla and eggs to the bowl of a stand mixer. Whip on a medium -high speed for 4-5 minutes, until thick, fluffy and light in color.
- Reduce the speed and then pour the chocolate mixture into the sugar mixture. Mix until fully incorporated.
- Add the flour and salt into the mixture, and use a spatula to fold through. It's important not to overmix the flour here.
- Transfer the batter to the prepared slice tin and spread evenly.
- Bake for 25-27 minutes, until just set (the middle shouldn't be too jiggly).
- Leave to cool for at least 30 minutes before remove from the pan and slicing.