Fudgey chocolate brownies

In my opinion there is only one kind of brownie: fudgey with chewy sides and a crispy top. So that was my criteria when I set about testing different recipes recently. I did the last few tweaks to this one yesterday and you’ll be happy to know that I think it ticks all the above boxes! It’s also a very simple recipe that will only take you about 10 minutes to whip up, so if you fancy doing a bit of baking with the kids then give this recipe a go. My daughter absolutely loved making these and I think next time could probably do most of it by herself.

Through trial, error and research I’ve discovered that melting the butter leads to a more fudgey brownie, rather than following the traditional cake making method of creaming with the sugar. I’ve also reduced the coco powder and upped the melted chocolate, so they’re not too dark and dense.

Next up….. salted caramel and orange (separately!) as my kids LOVE both of these flavours.

Ingredients

Makes a 25 x 35cm tray / 24 portions

• 250g unsalted butter

• 250g dark chocolate, semi sweet

• 350g caster sugar

• 4 large eggs, lightly whisked

• 40g coco powder, sifted

• 100g flour, sifted

• 1 tsp baking powder

• ½ teaspoon sea salt or ¼ tsp table salt

Method

• Preheat the oven to 180°c. Line a 25 x 35cm tray with baking parchment.

• Weigh the butter and chocolate in a heat proof bowl and place over a pan of boiling water (about 3cm deep). Make sure the bowl isn't touching the water, or you might scorch the chocolate. Remove from the heat when the butter and chocolate are almost melted, stir to combine.

• Pour the sugar into the melted chocolate, stir and then mix in the eggs.

• Crumble the sea salt between your fingers and mix into the flour with the coco and baking powder.

• Fold the dry ingredients into the wet and pour the mix into the baking tray and gently smooth the top with a spatula.

• Place in the oven for 20 minutes on the top shelf.

• A test skewer should come out with a bit of mixture on still, unlike a cake. It’s indicating gooey fudge!

 Tip

• Scrunch up your baking parchment before lining so it’s easier to push into the tray.

• Let the brownies cool completely before removing from the tray by lifting up in the parchment. Divide into portions with a sharp knife.

Vegan hazelnut brownies

Ingredients

Makes one 23 x 23 cm tray

• 1 medium sized sweet potato, 230g roasted - weigh out once cooked

• 350g medjool dates

• 4 tbsp almond butter

• 2 tbsp coconut oil

• 7 tbsp maple syrup or honey

• 9 tbsp raw cacao powder

• 100g hazelnuts, toasted and bashed roughly with the end of a rolling pin

• 100g dark chocolate

  Method

• Preheat the oven to 180ºc and line a cm tin with parchment.

• Put the sweet potato on a tray and roast for approx 30-40 minutes until soft and squishy right through.

• Next put about 1/4 of the dates, coconut oil, maple syrup and almond butter in a food processor and start to blitz, after 30 seconds add the rest of the dates one at a time. Doing this slowly means your processor won’t get clogged up.

• Then add the sweet potato, blend again until really smooth and spoon in the cacao continuing to blitz.

• Once the mixture is smooth, stir in the hazelnuts and scrape into the baking tray. Bake for 20 minutes on the middle shelf.

• Once cooled, melt the dark chocolate in the microwave - I do 1 min on 600W and repeat 2-3 times, stirring in between. Then pour over the brownie base and set in the fridge for 20-30 min.

Tip

• I like to keep these in the fridge so they stay firm

This is my new favourite healthy treat - I’m currently working my way through the entire tray! But, unlike ‘normal’ brownies, they keep really well in the fridge, so I don’t have to eat them all in 2 days. I reckon they’ll last about 2 weeks as they stay just as squishy as when they were first baked.

The other great thing about these brownies is that they’re full of nutrients, they’re not ‘empty’ calories. I’ve used almonds, dates, sweet potato, raw cacao and hazelnuts - so they’re packed with protein and fibre. You could literally eat one pre or post workout to give yourself an energy boost. Personally I like one with a cuppa in the afternoon and then another cheeky slice after dinner!