Fudge Brownies

Is there anything more delicious that a rich, fudge brownie? Personally, I can’t think of many more pleasing desserts than a warm fudge brownie topped with ice cream and caramel or chocolate sauce; I’m even salivating at the thought of it!

I was having coffee with a friend recently and she had a brownie with her cappuccino. I had a little taste as she was raving about it but I found it bland and stodgy, certainly not the brownie of my dreams.  I felt like I had thrown down the gauntlet to myself to make a far superior, friendly brownie. Some brownies are cake, some are dense, and some like these beauties are rich, fudgy and very very full of chocolate. It turns out I like these types the best 🙂

This recipe replies on lots of melted chocolate for richness and soft brown sugar for a fudge flavour. The middle it dense and gooey, the top slightly crispy, surely the profile of a perfect brownie.

I recommend warming these for 10 seconds in a microwave before eating with ice cream and warm sauce for the ultimate indulgence.

Fudge Brownies

(dairy-free, egg-free, nut-free, sesame-free, can be soya-free, vegetarian and vegan)

makes 9 good sized brownies

100g dairy-free chocolate

60g dairy-free margarine

110g soft brown sugar

100ml dairy-free milk

1 tbsp cornflour

1 tsp vanilla

100g plain flour

4 tbsp cocoa powder

1/2 tsp salt

1/2 tsp baking powder

1. Line an 20cm/8inch square baking tin with parchment. preheat the oven to 170 degrees Centigrade
2. Melt together the chocolate and margarine either in a microwave or over a Bain-marie. Stir until smooth
3. Stir in the sugar.
4. Whisk together the cornflour, milk and vanilla and pour into the chocolate. Combine thoroughly.
5. Sift the flour, cocoa, baking powder and salt into the chocolate mix and gently fold until you have a smooth batter.
6. Pour into the tin and level off. Bake for 18 minutes or until a knife comes out almost clean, a few moist crumbs are ok.
7. Cool in the pan and then cut into 9 squares.