Updated: Feb 7
It took us a while to find our favourite fudgy brownie recipe. It was worth the journey though!
The recipe below is inspired by two baking queens - Julia Child and Bravetart (Stella Parks and her glossy and fudgy brownies). It merges both approaches and gives a brownie which, when baked, is soft, chocolatey, rich but delicate. Then sets into most delicious gooey and fudgy brownie. Rye flour mixed with Dutch Cocoa brings out stronger and rich chocolate flavour. Spices, vanilla and lemon zest bring a lovely flavour twist to these rich brownies.
Make sure to get good quality chocolate (we are using Lindt). Beat eggs (weighed correctly) with sugar for 5-6 minutes - adding 1-2 Tablespoons of sugar at a time, beating sugar well in-between each addition (take it nice and slow). This will give you fluffy brownie base (and guarantee fudgy rather than pasty flavour). Adjust temperature of your oven (especially if you have fan forced oven - all directions are in the recipe below). Bake for 25 minutes. You can cut baking time to about 23 minutes if you want to serve brownies immediately (warm) with melted chocolate in the centre. In our house, these brownies disappear in the first few hours.
If you want brownies to be thicker - bake in a smaller pan (20cmx20cm) and extend baking time by about 8-10 minutes.
These Blackout Brownies, when baked, are soft, chocolatey, fudgy and delicate, with thin crisp skin on the outside and edges. After 12 hours these set into most delicious rich fudge brownies. You will get stronger taste of spices from day 2 onwards (if you opt to use them). This is a little brownie heaven!
Store your Blackout Brownies in airtight container in cool place (or refrigerate) for up to 5 days. Bring to room temperature before serving. Alternatively, you may opt to warm brownies in the oven - set oven to 180C (160C fan), place brownies immediately in the oven (without preheating), and warm for about 4 minutes.
Blackout Brownies Recipe
Yield: 24 brownies
Tin: 22cmx33cm, 4cm deep
Time: 20 min prep + 25 min baking
- 300g unsalted butter
- 200g dark chocolate (70% Cocoa)
- 100g milk chocolate (31% Cocoa or more)
- 1 Tbsp (15ml) canola oil (any neutral scented oil)
- 300g eggs (5 large eggs, weighed when cracked)
- 250g caster sugar
- 50g light brown sugar
- 1 vanilla pod (optional)
- zest from 1/2 lemon
- 1 tsp vanilla extract
- 60g all-purpose flour
- 20g rye flour
- 80g Dutch Cocoa
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cardamom (optional)
- 1/2 tsp ground nutmeg (optional)
- 1 tsp coarse sea salt
1. Preheat the oven to 180C (160C fan forced). Line baking tin with two criss-crossed pieces of parchment paper.
2. Prepare chocolate: In a water bath or over low heat melt butter with chocolate. Take off the heat, add 1 Tbsp canola oil. Set aside to cool.
3. Prepare fluffy brownie base: Beat eggs with sugars until pale and fluffy (5-6min, high speed), add vanilla seeds (you can use leftover pod to add more flavour to chocolate - place in melted chocolate), lemon zest, vanilla extract.
4. Sift flours: Mix flours with Dutch Cocoa, baking soda and powder, spices (if using), sea salt. Sift.
5. Combine: In a steady stream add melted chocolate to beaten eggs (from step 3) mixing on low speed. Add sifted flour (from step 4) and with few swift moves combine. Pour into baking tin.
6. Bake at 180C (160C fan forced) for 25 minutes. When baked, cool for 5 minutes in the tin then gently transfer to the cooling rack (ask for additional pair of hands) or cut in the tin.