If you want to eat them when they are at their fudgiest I suggest serving them after they have been cooling out of the oven for about three to four hours. This way they will be able to hold their shape, whilst remaining super melty and delicious.
If you would rather serve them set (like solid fudge) eat them after they have been refrigerated.
To make the gooiest chocolate brownies ever, you will need:
- 350g dark milk chocolate (I used Bourneville)
- 250g butter
- 200g dark brown sugar
- 3 eggs
- 100g plain flour
- 30g cocoa powder (I used Bourneville cocoa)
- 1 tsp baking powder
- Nutella
Recipe:
- Preheat the oven at 160 degrees C (I have a fan assisted oven).
- Melt the chocolate and butter (both broken into smallish chunks) over a low heat. When melted, stir any lumps away and let it cool for 5 minutes.
- Whisk the eggs into the sugar until frothy.
- Pour the chocolate-butter mixture into the eggs and sugar, stirring as you pour.
- Mix the flour, cocoa powder, and baking powder into a separate bowl. Once combined, sieve it into the mixture of melted chocolate, butter, eggs, and sugar - stir whilst you pour it.
- Once everything is combined, line a small rectangular baking tray (e.g. 9" by 12") with baking parchment and pour the brownie mixture into the tray.
- Scoop little teaspoonfuls of Nutella on top of the mixture in the tray, so that it is dotted on the surface (I did six small scoops).
- Put the brownie mix in the oven for 30 minutes.
- After 30 minutes, take the mix out of the oven and leave it to cool in the tray for at least an hour (otherwise it won't hold its shape).
- For super fudgey brownies that hold their shape (relatively well 😉) eat after approximately 3 hours of cooling time.
- Enjoy!
Are you going to make these brownies? If you do, make sure to tag me in them on Instagram @sapphiredemirsoz!
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