Chocolate, fudge and Cornish sea salt brownies
Item 1 of 1
- Petit four
- 10
- 55 minutes
These dark chocolate and fudge brownies from Nathan Outlaw are a grown-up treat. Melting, rather than beating, the chocolate, butter and sugar together in this recipe gives them a thick, fudge-like texture, making these rich chocolate desserts even more decadent.
First published in 2015
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Ingredients
Metric
Imperial
- 225g of unsalted butter
- 275g of 70% bitter chocolate
- 400g of caster sugar
- 5 eggs
- 200g of plain flour
- 100g of fudge, chopped
- 10g of Cornish sea salt
SAVE RECIPE
Equipment
- Electric hand whisk
- Greaseproof paper
- 20cm x 30cm baking tray
Method
1
Begin the brownies by preheating the oven to 150°C/gas mark 2
2
In a bain marie, melt the butter, chocolate and sugar over simmering water
- 225g of unsalted butter
- 275g of 70% bitter chocolate
- 400g of caster sugar
3
Meanwhile, in a separate bowl, whisk the eggs until light and foamy
- 5 eggs
4
When the chocolate mixture is melted, carefully fold it into the eggs
5
Sieve the flour and fold it into the chocolate mix. Add in the chopped fudge and the sea salt
- 200g of plain flour
- 10g of Cornish sea salt
- 100g of fudge
6
Pour the batter into a greaseproof paper-lined baking tray and bake for 20 minutes, or until the brownies are cooked so that they are set but still slightly soft in the middle
7
Remove from the oven and cool. Once cool, cut into desired shapes and serve
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