Chocolate Fudge Brownies with Creamy Centers
Cake
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Cook Time
3 h
Servings
12
Difficulty
Medium
Prep Time
30 Min
Description
These chocolate fudge brownies are a delightful treat, especially perfect for Easter! The rich, dark chocolate combined with the creamy fondant centers creates a decadent and irresistible dessert. I've been making these for years, and they're always a hit. The slight wobble when they come out of the oven is key to that perfect fudgy texture. They're best enjoyed chilled, so plan ahead! These brownies are a great way to use up those seasonal chocolate eggs and are sure to impress your friends and family. Enjoy!
Ingredients (10 ingredients)
-
140 g salted butter
-
150 g dark chocolate
-
3 piece eggs
-
150 g light brown soft sugar
-
50 g caster sugar
-
1 tsp vanilla extract
-
5 piece chocolate eggs
-
90 g plain flour
-
1 tsp baking powder
-
30 g cocoa powder
Preparation (7 steps)
Melt butter and chocolate
Add 140g butter and 150g dark chocolate to the mixing bowl and melt for 4 Min./50°C/Stufe 2. Use the spatula to scrape down the sides of the mixing bowl.
Cool the mixture
Remove the mixing bowl from the Thermomix and let the melted butter and chocolate mixture cool slightly.
Whisk eggs and sugar
Add 3 eggs, 150g light brown soft sugar, 50g caster sugar, and 1 tsp vanilla extract to the mixing bowl. Whisk for 4 Min./Stufe 4 until pale and thickened. Use the spatula to scrape down the sides of the mixing bowl.
Combine wet ingredients
Pour the cooled melted butter and chocolate mixture into the mixing bowl with the egg and sugar mixture. Whisk briefly for 20 Sek./Stufe 3, scraping down the sides to ensure everything is fully combined.
Add dry ingredients
Add 90g plain flour, 1 tsp baking powder, and 30g cocoa powder to the mixing bowl. Mix for 30 Sek./Stufe 3 on Linkslauf, until no flour streaks remain. Use the spatula to scrape down the sides of the mixing bowl.
Add chocolate chunks
Add the chopped chocolate shells from the chocolate eggs to the mixing bowl. Mix for 10 Sek./Stufe 2 on Linkslauf to distribute evenly.
Bake the brownies
Pour the batter into the prepared tin and spread evenly. Use a teaspoon to dot the fondant filling across the top of the brownie. Then use a cocktail stick or metal skewer to swirl the top. Bake on the middle shelf of the oven for 22-25 mins, until the top is crackled but there is still a slight wobble when shaken. Allow to cool, then chill for at least 1 hr before cutting into squares.
Finished cooking? Great! 🎉
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Created by
Emma Johnson
5
Rezepte
0
Kochbücher
Tags
Allergens
- Eggs
- Cereals containing gluten: Wheat
- Milk (including lactose)
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