Triple Chocofudge Brownies©

Ingredients

  • 7oz-200g Unsalted Butter (room temp)
  • 3.5oz-100g Plain Flour (sifted)
  • 7oz-200g Dark Chocolate
  • 1.9oz-55g Cocoa Powder (sifted)
  • 1.4oz-40g Milk Chocolate Chips
  • 3 medium Eggs (free-range)
  • 10.2oz-290g Golden Caster Sugar
  • 5.2oz-150g Fudge Bars
  • 2.1oz-60g White Chocolate Chips
  • 3.5oz-100g Chopped Roasted Hazelnuts (optional)
  • 1 tablespoon Caramel Syrup

Method

  1. Pre-heat oven to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven. Grease a 20cm/8" square cake tin and set to one side (use baking paper depending on type of tin)
  2. Melt the dark chocolate and butter together using your preferred method. I use a microwaveable bowl, break up the chocolate, add the butter and pop in the microwave on a medium heat for 1 minute, remove and then stir until smooth. It may need a little longer or less depending on your microwave strength so keep checking and stirring at intervals, so you don't burn the chocolate. Set the chocolate to one side to cool slightly
  3. Continue by sieving the flour and cocoa powder into a mixing bowl and set to one side
  4. Cut the fudge bars into fingernail sized chunks. Set to one side
  5. In a separate large mixing bowl add the eggs and sugar and whisk together using an electric hand-whisk until the mixture has doubled in volume and has thickened. Test by seeing if when the mix drops back in the bowl- it stays for a second or two
  6. Pour the cooled melted chocolate into the eggy mixture with a wooden spoon. Fold in using a figure of 8 motion gently to keep the air in it but until well combined
  7. Using the wooden spoon and figure of 8 method, add the flour mix to the wet mix and combine thoroughly until the mixture no longer looks dusty with flour
  8. Add the white and milk chocolate chunks, nuts (if using), caramel syrup and fudge pieces. Combine until the chunks are evenly distributed but do not over mix!
  9. Pour the brownie mix into the pre-prepared tin and smooth out evenly. Pop into the oven for 40 minutes
  10. Remove from the oven and allow to cool in the tin for at least 10 minutes before removing to cool completely (if not using baking paper, I lightly score round the edges before removing in case a piece of fudge is melted to the side, makes it easier to remove)
  11. Cut into squares and serve

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