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 brownie recipe gives them a thick, fudge-like texture, making these rich chocolate desserts even more decadent

Begin the brownies by preheating the oven to 150°C/gas mark 2
In a bain marie, melt the butter, chocolate and sugar over simmering water
Making a Bain Marie for chocolate
If you don't have a bain marie, you can make one. Preheat the oven to 180°C/Gas mark 4 and fill a roasting tin halfway with water. Place the chocolate in a ramekin in the water and put the roasting tin in the oven
Meanwhile, in a separate bowl, whisk the eggs until they form stiff peaks. You will need an electric mixer with a whisk attachment for this
When the chocolate mixture is melted, carefully fold it into the eggs
Sieve the flour and fold it into the chocolate mix. Add in the chopped fudge and the sea salt
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
Remove from the oven and cool. Once cool, cut into desired shapes and serve
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  1. 20cm x 30cm baking tray
  2. Greaseproof paper
  3. Electric hand whisk

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These deliciously fudgy brownies are sprinkled with Cornish sea salt for a remarkable sweet/salt contrast in this chocolate brownie recipe from Nathan Outlaw

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