There isn’t much to say about these gorgeous, gooey Chocolate Fudge Brownies, except that you need to make them – now! These are so easy to make and are quick too, only taking 30 minutes from start to finish.
This recipe makes 6 medium sized brownies – or one giant brownie, however you want to look at it!
(Healthier) Chocolate Fudge BrowniesCourse: DessertDifficulty: Easy
70g dark chocolate
30g unsalted butter
40g caster sugar
40g light brown sugar
50g oat flour (see notes below)
15g cocoa powder
1/2 teaspoon vanilla extract
50g chocolate chips / chunks (optional)
- Heat the oven to 180 degrees Celsius and line a small baking dish (I used a 0.6L one) with parchment paper.
- Beat the eggs and sugar together with an electric whisk for around 5 minutes, until it’s frothy and has turned a nice pale colour. You can do this by hand – I don’t have a whisk so used two forks and it turned out perfectly fine – but it will take some elbow grease and will take longer than 5 minutes.
- When the eggs and sugar are whisked together, add the vanilla and stir again.
- Melt the butter and chocolate together in a bowl in the microwave in 30 second increments, stirring between each 30 second blast. Remove from the microwave when almost, but not quite, melted and stir until completely smooth.
- Pour the chocolate slowly into the egg mixture, stirring to combine.
- Sieve in the oat flour and cocoa and a pinch of salt and fold gently through the chocolate mixture.
- Stir 30g of the chocolate chips through the mixture (if using).
- Pour the batter into the parchment paper lined oven dish and top with the remaining chocolate chips.
- Bake in the oven for 15-18 minutes. When done, remove the brownies, with the parchment paper still on, from the oven dish and leave to cool a little on a wire rack.
- Best served still warm for extra gooeyness.
- To make the oat flour, pop the oats in a blender and blend for a few seconds until you have a fine powder.