This brownie is jam packed, full of intense chocolate flavour and fudginess. Cake-like brownie lovers, this is not the brownie for you. This brownie is perfect for those who love eating extra fudgy brownies with a bowl of ice cream.
I wasn't able to get good shots because I was not successful in cutting them neatly, and became a little too lazy. It was literally just SO fudgy. I was even able to get the crackly tissue-paper like top in a typical brownie that has a load of sugar (typically 1 and a half cups of sugar or more), but there's actually only 3/4 cup in this recipe. It's because the amount of flour is very, very, very low. It was a bit sticky, but it tasted really great! The best with walnuts.
This recipe is a keeper for those who like fudgy brownies, but in all honesty, I still think the Baked recipe is my favourite brownie recipe. But despite that favouritism, I still really do like this recipe.
Remember to use good chocolate! I used Cadbury's old gold 70% cocoa and also a bit of Lindt's 70%.
Ingredients
6 tablespoons (85 grams) unsalted butter, cut into pieces, plus more for the pan
226 grams (8 ounces) bittersweet or semisweet chocolate, chopped
3/4 sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature.
1/3 cup all purpose flour
1 cup walnuts, almonds, hazelnuts or pecans, toasted and coarsely chopped
* 1 teaspoon of espresso (optional)
This recipe works well with add-ins, so feel free to throw in whatever you like.
Method
1. Preheat oven to 350 Fahrenheit (180 degrees Celsius)
2. Line an 8-inch (20 cm) square baking dish with 2 sheets aluminium foil (I used baking paper/parchment paper), positioning the sheets perpendicular to each other and allowing the excess to extend beyond the edges of the pan. Lightly grease the foil with non-stick cooking spray.
4. In a saucepan, melt butter, add the chocolate, stirring constantly over very low heat until the chocolate is melted. Remove from heat. Add in eggs one at a time, then stir in the sugar, vanilla,, then the flour and nuts or add-ins if using.
5. Bake for 30 minutes (don't over-bake!). Remove from the oven and allow to cool completely.
