Fudge-Topped Chocolate Brownies
Servings 20 servings
- 120 g dark chocolate
- 250 g unsalted butter
- 4 eggs
- 120 g caster sugar
- 50 g plain flour
- 50 g walnut halves
- 150 g golden syrup
- 65 g butter
- 120 g dark muscovado sugar
- 200 ml cream
- 150 ml milk
- 300 g dark chocolate
- Preheat the oven to 150C/300F/gas 2. Line a dish or tin measuring about 33cm x 23cm with baking parchment.
- Half-fill a pan with water and put it on a high heat to boil, then reduce to a simmer. Break the chocolate into pieces and put it, with the butter, into a large bowl. Place the bowl above but not touching the simmering water and let the butter and chocolate melt.
- Crack the eggs into another large bowl and add the sugar. Beat until pale and voluminous. In a separate bowl, sift together the flour and cocoa.
- When the butter and chocolate are quite melted, gently add this to the beaten eggs and sugar. Mix deftly, then add the sifted flour and cocoa. A swift but thorough mixing is required. Decant this into the lined baking dish.
- Put in the oven and bake for 30-35 minutes. Check for doneness by inserting a knife or a skewer. A trace of wet chocolate gooeyness is good. Remove the tray to a cooling rack.
- To make the fudge sauce, put all the ingredients except the chocolate into a large, heavy-based pan. Put the pan on a moderate heat and bring to a simmer. Stir well and cook gently for about 10 minutes. Break the chocolate into pieces and beat into the fudge. Remove from the heat and stir gently until smooth.
- Check on the cooked brownie – it should be reasonably flat.
- Pour on enough fudge sauce to generously ice the whole tray of brownie.
- Let the fudgy brownie now sit. The longer the better – a few hours preferably. When ready, cut 20 rough squares from the brownie, say 5 squares along one side, 4 along the shorter side. Lift each square on to a tray, popping a walnut half into the fudge in the middle of each.