Is there anything better than deliciously tough and creamy fudge brownies?
This is truly the ultimate recipe for fudge brownies. If you have previously been disappointed when baking brownies then you just have to test this recipe before you completely rate the fudge brownies.
The recipe is baked in a rectangular shape measuring 30 × 20 cm which gives 12 generous pieces.
250 g butter
250 g dark chocolate (at least 55% cocoa content)
3 dl powdered sugar
1.5 cups of cocoa
2 tablespoons vanilla sugar
1/2 teaspoon salt
3 dl wheat flour
1 teaspoon baking powder
Set the oven to 175 degrees (upper and lower heat) and cover your shape with baking paper.
Chop the dark chocolate. Melt it on medium heat with the butter in a saucepan. Stir every now and then.
Lightly whisk together eggs and powdered sugar by hand with balloon whisk in a bowl. Add cocoa, vanilla sugar, salt, wheat flour and baking powder. Stir together to a smooth batter and thick with the balloon whisk.
Add the chocolate butter to the bowl and mix to a smooth batter by hand with the balloon whisk. Pour the batter into the mold and bake in the center of the oven for 30-35 minutes.
Leave the brownie in the refrigerator for at least 3 hours before serving.
Make the brownies gluten-free by replacing wheat flour with 4-5 dl gluten-free flour mix.
Brownies are best served with a ball of vanilla ice cream.