Best Fudgy Chocolate Brownie

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 154.7

Total Fat: 12.2 g
Cholesterol: 34.4 mg
Sodium: 9.3 mg
Total Carbs: 11.8 g
Dietary Fiber: 1.2 g
Protein: 2.8 g

View full nutritional breakdown of Best Fudgy Chocolate Brownie calories by ingredient

Introduction

Inspired from https://cafedelites.com/best-fudgy-cocoa-b
rownies/ with healthier variations

Best Fudgy Cocoa Brownies with crackly tops. So simple but SO delicious, they are gone in seconds!
Inspired from https://cafedelites.com/best-fudgy-cocoa-b
rownies/ with healthier variations

Best Fudgy Cocoa Brownies with crackly tops. So simple but SO delicious, they are gone in seconds!

Minutes to Prepare: 15

Minutes to Cook: 23

Number of Servings: 24

Ingredients

1 Cup Almond Flour

1 Cup Cadbury Bournville Fairtrade Cocoa powder

1 cup Butter, unsalted

1.25 cup, unpacked Brown Sugar

1 tbsp Sunflower Oil

1 serving Vanilla Essence 1Tbl

2 medium Egg, fresh, whole, raw

0.75 serving Cadbury's Bournville Chocolate 200g roughly chopped

1/2tspn Salt

1 tbsp yoghurt

1/2tsp Baking Powder

Tips

1. Whisk your butter and sugar really well.2. Beat in your eggs for a good minute. This step is crucial for that crackly top3. Do NOT over beat your batter once the flour and cocoa powder are added. THAT creates air pockets in the batter which will give you cake-like textured brownies.4. Try NOT over bake them. Check them at around the 15 minute mark and keep your eye on them. As some ovens run hotter than others, timing is a guide only. Our oven bakes them at exactly 21:30 minutes. Another oven we tested them in baked them at 18:40 minutes. You can go a little bit over if you like them set a bit more, but I don't recommend it if you're looking for the fudgiest brownies in this lifetime.5. I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster and dries them out. If your oven runs hotter at the top half, move them to the middle shelf.

Directions

Pre heat the oven at 160 degrees Celcius
1) Sieve Flour, cocoa, baking powder, Salt
2) Microwave the chunked butter, oil and sugar for 30 sec and whisk together until there is nice grainy texture. Add the vanilla essence, and blend in the eggs.
3) Put the flower mixture in the liquid batter and whisk in the yoghurt.
4) Pour the batter in a lined tin and cover with the roughly chopped chocolate.
Put in the oven for exactly 23mins or until a butter knife comes out clean when in the brownie.

Serving Size: 24

Number of Servings: 24

Recipe submitted by SparkPeople user ALL_SMILES_4U.