I had posted about my brownies a long time ago, on my previous site, but I think as the days have gone by, I’ve managed to refine the recipe to create an even better fudge brownie. Gooey, dense and filled with the best stuff that any brownie would be proud to hold within its chocolately folds: toasted buttery pecans, milky white chocolate buttons and bittersweet dark chocolate chunks. And while I don’t know if it is DA best brownie recipe out there, I can honestly say nobody has anything but praise for it when they try a slice. My girl Cheri made the most adorable yummy noises when she dug into them at a Deepavali get-together at my place last week and I felt that those sounds were good enough reason to blog about these brownies today. *grin*
It’s the simplest recipe too, you can put it together in a single bowl, and washing up is minimal. And I think best of all is that it uses ingredients you most likely have on hand anyway- great for those sudden chocolate cravings. No need for expensive chocolate bars, cocoa powder will do. And feel free to experiment with all the yummy additions. Walnuts, pecans, hazelnuts, butterscotch chips, chocolate chunks, mint, anything goes. But as with all things chocolate, do make it a day before you plan to serve it… and DO NOT overbake these babies. You want fudgy, oozing chocolate brownie centers, not dry bits of hard chocolate cake. And another trade secret if you will… add the toasted nuts into the batter while they are still hot so that the white and dark chocolates chunks start to melt when you stir the nuts through, creating swirls of molten real chocolate in the baked slices. Divine.
And fyi, warming the slices up in the microwave for about 20seconds and serving each one with a scoop of premium vanilla ice-cream hits the spot like nothing else I know.
Mmmm mmm Fudge Brownies
(makes one 9″ tray, about 36servings)
¾ cup butter
Scant 1 ½ cups caster sugar (I use vanilla sugar)
3 tsp vanilla
½ cup cocoa (Hershey’s is good here)
¾ cup plain flour
¾ cup pecans (or any other nuts)*
½ cup white chocolate buttons*
½ cup dark chocolate chunks/chips*
*These are just approximate measures. You can use as much or as little of these…or anything else you want.
1. Preheat the oven to 350 degree F. Butter a shallow 9” tray and line the base with parchment paper.
2. Melt butter over the stovetop. As soon as melted, turn off the heat and stir in sugar with a wooden spoon. The heat will help the sugar dissolve into the butter. Give it a few stirs and let cool for a bit.
3. At this time, toast the pecans in the oven on a baking sheet until they turn a dark brown, about 10-12 minutes.
6. By this time, the pecans should have been toasted so remove them from the oven and quickly chop them coarsely. It’s hot, I know, but if you work quickly you won’t really feel it. Or wear gloves if you have to. (If for some reason, the nuts are no longer warm either cos the chopping took too long or the toasting was done earlier, just bung the baking sheet back in the oven for a few minutes to heat them up)
7. Stir in the chop nuts into the batter for about a minute, until you can see the swirls of melted chocolate.
8. Pour the batter into the prepared tray and bake at 350 degree F for about 23-28 minutes, until the top is flaky and a toothpick/skewer inserted 2 inches from the center comes out with a few crumbs still clinging onto it.
9. Cool for about 5 minutes and turn out onto wire rack/plate to cool.
P/S: This recipe works great halved as well if you use a 6” square tray.