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Homemade Chocolate Fudge Brownies
Here's a recipe that all the family can enjoy!
Get the kids in their messy clothes and let them have fun with this super easy recipe. There's lots to do in to keep little hands busy: weighing the ingredients for themselves, mixing the flour, melting the chocolate and (of course) licking every last drop from the mixing spoon at the end!
To finish your afternoon of baking, add these gooey brownies into your very own jaw-dropping chocolate fudge brownie, ice cream sundae masterpiece!
Marshfield Farm Top Tip
Like many baking techniques, it'll be make or break for this sauce if you don't follow the instructions down to the letter. For our sauce, it's all about the swirl (not the stir!) By moving the liquid continously around the pan you'll ensure the sticky sauce doesn't, well, stick!
Preheat your over to 160 degrees/or 140 degrees if you have a fan oven. Line your baking tray with grease proof paper and spread a thin lining of butter on the paper for extra good luck. Our tray was 20cm x 20cm, but anything you usually use will do the trick!
Now, you’ll need three bowls:
- In bowl one, weigh out your flour and cocoa powder, then set aside
- In bowl two, break up your chocolate and melt this with your butter. You can do this slowly in the microwave, or put the bowl over a pan of gently shimmering water. Either way, keep stirring your butter and chocolate together as it melts to stop the mix separating
- In bowl three, whisk up your eggs, extra egg yolk, sugar, vanilla and salt until you have a smooth mix without any lumps.
When your chocolate/butter mix is beautifully melted and has a smooth, velvety texture, allow the bowl to cool for five minutes. This is important, if you skip this step you could risk curdling your eggs. Once your melted chocolate/butter is cool, pour the contents of bowl two into bowl three and mix.
Finally, add your dry mix from bowl one into your mixing bowl. There’s no raising agent in this recipe, so keep as much air in the batter as possible by gently folding the flour through the mix until all your ingredients are combined.
Pour the finished brownie batter into your lined baking tray, bake for around 50 – 55 minutes. Check your brownies are cooked by poking the brownies with a clean knife, keep adding a couple of minutes onto the bake until the knife comes out clean of raw mix.
Take your brownies out of the oven and leave to cool in the tin for at least an hour if you can. Even better, pop the tray into the fridge for a couple of hours (or overnight) and let them shrink into a gooey, chocolaty masterpiece.
These brownies are good enough on their own, simply dust them with icing sugar. But to turn them into a masterpiece, add a scoop of Vanilla Clotted Cream ice cream and Cookie Dough ice cream and have yours in an ice cream sundae!
Now why not try...
Our homemade salted caramel sauce! Absolutly delicious poured over practically any ice cream and the perfect pairing to the ooey, gooey brownies.