Chocolate fudge brownies

Ingredients

Instructions

1. 1Preheat the oven to gas 4, 180ºC, fan 160ºC. Line a rectangular tin (27cm x 17.5cm x 3.5cm) with nonstick baking paper. Chop 175g of the chocolate for the brownies and put into a small heavy-based pan with the butter. Melt over a low heat, stirring occasionally. Remove from the heat and leave to cool. WATCH: How to melt chocolate Play Video We value your privacy We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies. Accept all cookies
2. 2Chop 50g chocolate into small chunks and set aside. When the chocolate has cooled, whisk the eggs and sugar together in a large bowl using an electric hand mixer, until thick, pale, fluffy and almost doubled in volume. Pour in the cooled chocolate, then gently fold in. Sift over the flour, baking powder and cocoa powder and gently fold in. Carefully stir in the chopped chocolate, without over-mixing. WATCH: How to cream together butter and sugar until light and fluffy Play Video We value your privacy We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies. Accept all cookies
3. 3Pour the mixture into the lined tin and lightly spread it into all the corners. Bake for 25-30 mins, or until the middle is just set and the top is slightly crusty. (If still wobbly in the centre, leave a bit longer.) Remove and leave until completely cold before removing from the tin.
4. 4Very finely chop the chocolate for the icing. Put into a small heavy-based pan with the cream and sugar. Melt over a low heat very briefly, just until the chocolate starts to melt, removing it before it boils. It will be quite thick, so pour in 1-1½ tbsp of boiling water to thin it to a drizzling consistency. Drizzle over the brownies then, when set, cut into 15 squares.