adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate fudge brownies
0 Likes
Prep Time:
35 minutes
Cook Time:
50 minutes
Total Time:
85 minutes
Fudgy brownies with dark brown sugar, rich sour cream, and a cocoa powder finish for depth and decadence.
Ingredients:
  • Coconut oil baking spray
  • 250.00 gm unsalted butter, at room temperature
  • 270.00 gm dark brown sugar, packed
  • 375.00 ml, granulated sugar
  • 4 large eggs, at room temperature
  • 37.60 gm sour cream, at room temperature
  • 4.40 gm pure vanilla extract
  • 332.50 ml all-purpose flour
  • 97.50 gm dutch-Process Cocoa Powder
  • 1.20 gm fine sea salt
  • 126.25 gm heavy whipping cream
  • 165.00 ml bittersweet chocolate, finely chopped
  • 27.80 gm light glucose syrup
  • 0.60 gm sea salt flakes
Instructions:
  • Preheat the oven to 180C with a rack in the center. Line the pan with parchment paper and generously spray with coconut oil baking spray.
  • In the bowl of your stand mixer fitted with the flat beater, combine butter, brown sugar, and caster sugar. Start mixing on low speed, sift the sugar into the bowl gradually, then increase the speed to medium-high until the mixture is fluffy (about 3 minutes). Scrape down the bowl. With the mixer still running on medium speed, add eggs one by one, making sure each is fully incorporated before adding the next. Mix in sour cream and vanilla.
  • Combine the flour, cocoa, and salt. Gradually sift the flour mixture into the batter using a mixer on medium-low speed. Avoid overmixing. Use a rubber spatula to incorporate any remaining flour or cocoa on the sides of the bowl. Spread the batter evenly in the prepared pan. Bake for 45 to 55 minutes, or until a toothpick comes out with a few moist crumbs. Remember, these brownies are rich and fudgy, not cakey. Let them cool completely on a rack before serving.
  • After the brownies have cooled slightly, prepare the chocolate ganache. In a medium metal or heatproof bowl, mix together the cream, chocolate, corn syrup, and salt. Place the bowl over a pan of lightly simmering water and stir with a heatproof spatula until the chocolate mixture becomes smooth and glossy. Remove from heat and spread the ganache evenly over the brownies using an offset spatula or small rubber spatula. Allow it to set before serving.
  • Cut the brownies into 2-inch/5-cm squares or larger, transfer them to dessert plates using a spatula, and sprinkle each with flakey sea salt before serving.
  • Store the leftover brownies in an airtight container to keep them fresh for 3 to 4 days at room temperature.

Similar Recipes