These are the fudgiest, most decadent brownies in our repertoire.
They’re an amalgam of the ingredients list from the Super Fudge Brownie recipe (Mrs Fields Best Ever Cookie Book) – adapted to suit what we can source here in Oz – and the methodology from the Supernatural Brownies.
- 180g unsweetened or bittersweet chocolate, chopped or in callets (I use Callebaut Cocoa Mass or Callebaut Dark 70%)
- 250g unsalted butter
- 4 large (59g) eggs
- 450g white sugar
- ¼ teaspoon fine sea salt
- 15ml (3 teaspoons) homemade vanilla extract
- 100g plain flour
- 180g semisweet chocolate chips (I used Callebaut 54%)
1. Preheat oven to 150C/300F (with fan). Line a 20cm/8″ square pan OR a 31 x 14cm/12 x 5½” biscotti pan with parchment paper.
2. In a large pyrex bowl, microwave the butter and unsweetened or bittersweet chocolate in short bursts on high until the chocolate begins to melt, then stir until smooth. Set aside to cool slightly.
3. In a large mixing bowl, whisk the eggs well by hand, then add the sugar, salt and vanilla, whisking to combine. Using a spatula, stir in the chocolate and butter mixture, then fold in the flour until well incorporated.
4. Pour the batter into the prepared pan. Smooth the surface with a spatula, then sprinkle the semisweet chocolate chips all over. Bake for 45 to 55 minutes, or until the batter is set and a toothpick inserted into the centre comes out clean. Do not overbake!
5. Cool on a wire rack to room temperature, then cover and refrigerate for at least an hour. Cover and serve chilled. This recipe also freezes brilliantly – tuck some away for chocolate emergencies!
Click here for a printable version of this recipe
Fig Jam and Lime Cordial 
Those brownies look lush. How much regular vanilla extract would I use? Thanks.
Same amount, Sue! :)
oh thanks a million… just the sort of recipe I want to see when i log on! You know I’m on a strict diet… argh….!
Do you remember helping me to taste test these when I first made them? :)
And you’re doing so well on the diet, can’t tell you how impressed we all are! Hope you enjoyed the two bags of lettuce I dropped up last Friday… :)
These look like just how I would want them!
Celia, I can’t resist this recipe for A Christmas Cake, Hx
* 2 cups flour
* 1 stick butter
* 1 cup of water
* 1 tsp baking soda
* 1 cup of sugar
* 1 tsp salt
* 1 cup of brown sugar
* Lemon juice
* 4 large eggs
* Nuts
* 1 bottle Brandy
* 2 cups of dried fruit
Sample the brandy to check quality. Take a large bowl, check the brandy again. To be sure it is of the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar. Beat again. At this point it’s best to make sure the brandy is still OK. Try another cup… Just in case. Turn off the mixerer thingy. Break 2 eggs and add to the bowl and chuck in the cup of dried fruit.
Pick the frigging fruit up off floor. Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver. Sample the brandy to check for tonsisticity. Next, sift two cups of salt. Or something. Check the brandy. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or some fink. Whatever you can find. Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Don’t forget to beat off the turner. Finally, throw the bowl through the window. Finish the brandy and wipe counter with the cat.
Bingle Jells!
Too funny, Helen! This could become the new family tradition – take over from that old pudding recipe of yours.. :)
Now everyone has invited themselves for Christmas, I have to roll up my sleeves and plan food for four days for 6 – 8 people. Suggestions welcome! I bet you guys just all head for the beach….I think I could start with Helen’s cake though. That really made me laugh :))))
Food for FOUR days! Wow, that is quite a task – would love to know what you end up with, Jo. Good luck! :)
They look great … I love the shiney crisp top covering the gooey brownie. Tell me, how long do they last? I mean if I am giving as pressies, could I make them a few days in advance or at the last min??
Gillian, they need to be kept chilled, but if you can do that, I’m sure they’d keep for several days. You can also freeze them and defrost them as needed. After they’ve chilled for a little while, they “set” a bit, and then they’re fine out of the fridge for a while (so you can wrap them and give them as gifts) – so I guess they are better made at least the day before if you’re using them as presents.
I tend to make the butterscotch bars as gifts instead because a. they don’t need refrigerating and b. the boys absolutely wolf down the brownies, so there are rarely enough left to share. :)