These brownies are luscious, rich, and deeply chocolatey. Forget about Valentine’s Day. Spread the love, and serve them all year ’round. They’re simply too good to share one day a year.
Chocolate Fudge Brownies
18 ounces dark chocolate chips, or bars broken into pieces (60% cocoa solids recommended)
1 cup unsalted butter, plus a tablespoon of melted butter to grease baking tins
3/4 cup unbleached superfine sugar
2 free range or organic eggs
2 cups unbleached plain flour
1 tsp pure vanilla (no alcohol brand)
3 tsp good quality instant coffee
3/4 cup walnuts, roughly chopped
1/2 teaspoon sea salt
3 loaf tins to make bars or one 8 1/2 x 8 1/2 square tin for squares
1. Preheat the oven to 325* Place the walnuts on a baking sheet and roast for 5 minutes. Remove from the oven and set aside.
2. Grease the baking tins and line with parchment paper.
3. Place a heatproof bowl over a pan of simmering water (making sure the water does not touch the bowl), and melt the butter and chocolate stirring once in a while until it is completely melted. Take the bowl off the simmering water and set aside.
4. In a bowl, whisk the eggs, vanilla, instant coffee, and sugar for a few seconds until combined, taking care not to work in too much air.
5. Mix the walnuts into the chocolate, then fold gently into the egg and chocolate mixture. Sift the flour and salt, then fold into the mixture.
6. I like my brownies to be shaped like bars, so I pour the mix into 3 loaf tins, and slice them into rectangles when they have cooled and chilled. If you like to cut your brownies into squares, go for the square tin. “Duh” comes to mind when I write this, but there you go.
7. Bake at the center of the oven at 325* for 25-30 minutes. After 20 minutes, keep checking with a skewer until you achieve the desired texture. The goal is for dense and fudgey brownies.
8. After the brownies have cooled. Chill in the fridge for 30 minutes to ensure it sets before serving.