This Fudgy Chocolate Brownies recipe is simply the best! Thick and fudgy chocolaty brownies with perfect crisp crackly top and super fudgy centre that are sure to be a hit at your house! This recipe only calls for very few basic ingredients and literally takes 15 minutes.
[cooked-sharing]
Preheat the oven to 170°C.
Line a square baking tray with parchment paper.
I added an extra-long sheet of parchment paper lengthways to make handles for easy lifting out later. It really makes it much easier to remove from the pan.
Chop the chocolate into chunks.
In a bowl take chopped chocolates, butter and coffee powder and melt in double boiler or in the microwave.
Cool it at room temperature.
In a large bowl, mix the curd and sugar with a whisk until the mixture becomes fluffy and light in colour.
Whisk in the melted chocolate (make sure it's not too hot or else the yogurt will cook), then sift in the flour and baking soda.
Fold to incorporate the dry ingredients.
Now add Vanilla extract and mix well, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
Transfer the batter to the prepared baking tray.
Bake for 12-15 minutes, depending on how fudgy you like your brownies.
It will still be a bit wobbly but this is good. Allow to cool in the tin for 15 minutes before running a knife around the edge of the tray to loosen up any brownie stuck to the edges.
Using the clever little handles you made with greaseproof paper earlier, carefully lift the brownie out and place on a wire rack to cool completely.
Slice in to squares or rectangles.
Drizzle some melted white chocolate on top.
Enjoy with a glass of almond or plain milk.
Ingredients
Directions
Preheat the oven to 170°C.
Line a square baking tray with parchment paper.
I added an extra-long sheet of parchment paper lengthways to make handles for easy lifting out later. It really makes it much easier to remove from the pan.
Chop the chocolate into chunks.
In a bowl take chopped chocolates, butter and coffee powder and melt in double boiler or in the microwave.
Cool it at room temperature.
In a large bowl, mix the curd and sugar with a whisk until the mixture becomes fluffy and light in colour.
Whisk in the melted chocolate (make sure it's not too hot or else the yogurt will cook), then sift in the flour and baking soda.
Fold to incorporate the dry ingredients.
Now add Vanilla extract and mix well, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
Transfer the batter to the prepared baking tray.
Bake for 12-15 minutes, depending on how fudgy you like your brownies.
It will still be a bit wobbly but this is good. Allow to cool in the tin for 15 minutes before running a knife around the edge of the tray to loosen up any brownie stuck to the edges.
Using the clever little handles you made with greaseproof paper earlier, carefully lift the brownie out and place on a wire rack to cool completely.
Slice in to squares or rectangles.
Drizzle some melted white chocolate on top.
Enjoy with a glass of almond or plain milk.
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