Fudge Brownies are dense, dark and fudge-like brownies. These brownies are called “Fudge Brownies” as they have more chocolate/cocoa and less flour making them denser, more fudgy, chewy and chocolatty. Fudge brownies are flat; do not rise tall like cake brownies.
Those who know me well, would by now know that desserts are my weakness. Fudge Brownie is definitely in the top list. Extremely high on calories and heavy on waist, a Fudge Brownie with a scoop of Vanilla icecream, a generous serving of hot chocolate ganache and some crushed nuts is a sinful indulgence that I can never resist. With no trace of food, my plate gets wiped clean! How about you? If you are like me, do give this recipe a try.
A perfect fudge brownie must have a flaky, glossy and slightly cracked and dislodged layer on the surface. Attaining this level of perfection without eggs is very tricky, I must say. I have failed successfully multiple times in getting that perfect layer on top. This recipe is the closest-to-perfection I could get. However, my trial for that perfect layer does not stop here. I will update this recipe when I succeed in getting that perfect layer.
Serves: 12 to 16 (single serving)
Ingredients:
Semi Sweet Chocolate Chips – 175gms (1 cup)
Butter – 7 tablespoons
Flavorless Cooking Oil – 1 tablespoon
Flax meal – 3 tablespoons
Water – 9 tablespoons
Sugar – 3/4 cup
Cocoa Powder – 1/4 cup
All Purpose Flour / Maida – 1/2 cup + 2 tablespoons
Salt – 1/2 teaspoon
Baking Powder – 1/2 teaspoon
Baking soda – 1/4 teaspoon
Walnuts, chopped – 1/2 cup
Method:
- Preheat oven to 350F.
- Line a 8×8 inch cake tray with parchment paper.
- Warm water, add flax meal and whisk well. Set aside for the mixture to turn gooey.
- Sift together all purpose flour and salt.
- On double boiler (bain-marie), melt chocolate chips, butter and oil using whisk. Using oil helps to keep the brownies moist.
- Add sugar and mix well. Take off the bain-marie.
- Add flax meal and vanilla extract.Mix to combine.
- Add cocoa powder. Mix well.
- Add sifted flour,baking powder, baking soda and salt. Mix until well combined.
- If you want to add walnuts, fold in chopped walnut now.
- Transfer the brownie batter to lined tray, bake for 30-40 minutes. When skewer inserted should come out with very few crumbs and must be able to form a ball. The brownie will now have a flaky, glossy layer on top.
- Place the cake tray on a wire rack to cool down. As the brownie cools down it might fall down slightly cracking the top layer slightly. Once completely cool, cut and serve.
