Chocolate, fudge and Cornish sea salt brownies

  • Petit four
  • 10
  • 55 minutes
Not yet rated

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.

Get in touch

Please sign in or register to send a comment to Great British Chefs.