Chocolate Fudge Brownies Recipe

Ingredients :

Preparation & cook time : 1 hour 10 minutes (plus cooling)

Makes 18

Method :

Preheat oven to 180°C/160°C fan-forced. Grease 19cm x 29cm slice pan; line base with baking paper, extending paper 5cm over long sides.
Melt butter and chocolate in medium saucepan over low heat. Stir in sugar; cook, stirring, 2 minutes, Cool 10 minutes.
Stir in eggs, then sifted meal and flour, sour cream and 2 tablespoons of the sifted cocoa. Spread mixture into pan.
Bake brownies about 45 minutes. Cool in pan before cutting into squares. Serve dusted with remaining sifted cocoa.

Baking Tips

Storage : Brownies can be stored in an airtight container in the refrigerator for up to four days.

butter : 125g is equal to one stick (4 ounces) butter. Unsalted butter often called "sweet" butter as it has no added salt. The salt content of regular salted butter is sometimes discernable in a sweet recipe, especially with chocolate. You can use regular butter in most cakes and baking, but it's advisable to stick to unsalted butter when it's specified in delicate toppings, icings and so on.
dark eating chocolate (70% cocoa solids) also called semi-sweet; made of a high percentage of cocoa liquor and cocoa butter, and a little added sugar. We use dark eating chocolate unless stated otherwise.
brown sugar is soft, finely granulated sugar retaining molasses for color and flavor.
hazelnut meal is hazelnuts ground to a coarse flour.
buckwheat flour is not a true cereal, but flour is made from its seeds. Available from health-food stores.
sour cream is thick commercially-cultured sour cream with at least 35% fat content.
cocoa powder also called unsweetened cocoa. Dried, roasted, then ground cocoa beans (cacao seeds).

√ gluten-free √ wheat-free √ yeast-free