I developed this recipe for my 2017 Christmas Cake I wanted to make fondant presents with a brownie centre however I struggled to find a recipe. It needed to be solid enough to hold fondant in place and not dry out too quickly. Be sure to use a good quality dark chocolate and the best quality cocoa you can get your hands on for a truly decadent brownie any chocoholic will adore.
- 200g good quality dark chocolate (i used a combination of Montezumas 100% Black and Divine Sea Salt black)
- 100g Soft Butter
- 100g Soft Brown Sugar
- 150g Golden Caster Sugar
- 4 Free Range Eggs
- 1.5 tsp Vanilla Extract
- 60g Plain Flour
- 70g good quality Cocoa Powder
- Heat the oven to 180c and line a 20cm tin with grease proof parchment. Place the chocolate into a heatproof bowl and gently melt over a pan of simmering water then set aside to cool slightly.
- With a spoon beat together the eggs, sugars and vanilla until smooth then fold in the melted chocolate. Next sift and fold in the flour and cocoa powder. When all is combined gently pour into the prepared tin and back for 20 minutes, until the centre is slightly fudgy to touch. (It will firm up as it cools).
Feel free to update the recipe by adding your favourite toppings and flavours. Why not fold in some roasted nuts, sprinkle with sea salt or dollop with peanut butter or caramel. Decorate with melted chocolate and icing sugar, slice into generous portions once cooled.
As always do let me know your thoughts,