Chocolate, fudge and Cornish sea salt brownies

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

Ingredients

Metric

Imperial

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
3
Meanwhile, in a separate bowl, whisk the eggs until light and foamy
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
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
First published in 2015

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

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