Classic Fudge Brownies by Kimberly Rodrigues

Classic fudge brownies with a thin choco chip cookie base for a little extra crunch.

Ingredients:

1 1/4  cup of salted butter, softened.
200g dark chocolate, chopped.
¾ Cup unsweetened cocoa powder.
3 tbsp espresso powder.
2 cups granulated sugar.
½ Cup dark brown sugar.
2 tsp vanilla extract.
6 large eggs.
1 cup all-purpose flour.

Preparation:

1. Grease a square baking pan with softened butter.

2. Combine the chopped chocolate, 1/4  cup of cocoa powder, and espresso powder in a heatproof bowl and keep aside.

3. Add the butter to a small saucepan over medium heat and cook until the butter just comes to a fast simmer, about 5 minutes. 

4. Immediately pour the hot butter over the chocolate mixture and let it sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.

5. Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. 

6. With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.

7. Preheat the oven to 200°C.

8. Sift in the flour and the remaining cocoa powder and use a rubber spatula to gently fold until just combined.

9. Pour the batter into the prepared baking pan and smooth the top with a spatula.

10. Bake until the crust is flaky and the edges are firm, about 40-45 minutes, or until the centre is a little gooey.

By Kimberly Rodrigues | Brigade Ward