As Christmas and New Year’s draw close, everybody must be busy baking cakes and cookies… I too have baked my first batch of Christmas Fruit Cake… To ring in the festive cheer I thought of sharing this decadent Classic Fudge Brownie, a perfect Christmas gift if you don’t want to make fruit cake and cookies… These are quick and easy to put together; yet immensely rich and satisfying; I am sure people will definitely love this little bite of chocolate heaven! Always use the best quality dark chocolate and cocoa powder for making brownies. The original recipe uses pecan nuts, since I didn't have pecans I used a mix of cashew nuts and almonds… You can reduce or completely omit nuts in this recipe if you so desire… do try this heavenly little bits this holiday season and enjoy it as is or serve warm with a dollop of vanilla ice cream and hot chocolate sauce!
Classic Fudge Brownie
(Recipe from Brownie Bliss by Linda Collister)
Dark Chocolate -100 gm
Unsalted butter, softened -125 gm
Caster Sugar – 275 gm
Vanilla Essence – 1 tsp
Eggs – 2 large, lightly beaten
All purpose flour – 85 gm
Unsweetened cocoa powder – 2 tbsp
Pecan halves or pieces – 100 gm (can substitute with cashew nuts, Badam, Pista) I only added 50 gm nuts)
Dark chocolate roughly chopped or dark chocolate chips – 50 gm
23 cm square brownie tin or similar, greased and base-lined
- Preheat the oven to 180°C / 350°F.
- Break 100 gm of chocolate into pieces and put it in a heatproof bowl. Set the bowl over a pan of steaming water and melt the chocolate gently, stirring frequently. Do not let the base of the bowl touch the water. Remove the bowl from the pan and set aside until needed.
- Put the butter in a large bowl and with an electric mixer beat until soft and creamy. Add the sugar and vanilla essence and continue beating until the mixer is soft and fluffy. Gradually beat in the eggs then beat in the melted chocolate.
- Sift the flour and cocoa powder directly into the mixture and stir in. when thoroughly combined add the nuts and chopped chocolates and stir in. Transfer the mixture to the prepared tin, spread evenly and level the surface.
- Bake in the preheated oven for about 25-30 minutes until a skewer inserted in the centre comes out just clean. Remove the tin from the oven.
- Leave to cool in the tin until just warm before removing and cutting into 20 pieces. Best eaten warm. Once cold, store in an airtight container and eat within 5 days.
- You can also serve the brownies warm with a dollop of vanilla ice cream and hot chocolate sauce.
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