Chefs chocolate brownie recipe is really simple to bake.
This recipe uses milk chocolate and malted milk powder which gives an extra subtle flavour to the chocolate brownies.
If you keep these chocolate brownies in the fridge overnight the brownies will develop a chewy fudge texture to sink your teeth into, so much so that it is almost like eating actual chocolate fudge.
No special brownie tin needed for this chocolate brownie recipe, just use an 8 inch square or round cake tin, then slice the brownies as and when you want to.
Chocolate frosting can be spread over the top of the brownie cake if desired, for this chocolate brownie recipe Chef lightly dusts the top with malted milk powder.
It is great to serve the brownies with some Maltesers or Whoppers because malt is used in the brownie recipe.
Just follow the step by step pictures below and get baking.
Ingredients for chocolate fudge brownies
4oz Margarine
4oz Caster sugar
6oz Plain flour
2 Eggs (medium)
180g Milk chocolate
1 tsp Baking powder
1/2 tsp Vanilla essence
2oz Light malted milk powder
Picture of a Malteser UK or Whopper USA.
Cream together the margarine and caster sugar.
Add one egg and mix.
Place a bowl on top of the pan and add the chocolate to the bowl.
Stir a little from time to time until the chocolate melts. This should only take a few minutes.
Pour the melted chocolate into a new dish and spread around the side of the dish to help with the cooling process.
You do not want to add the chocolate to the cake mixture whilst it is hot, nor do you want it to cool too much.
Mix well.
The chocolate brownie mixture will have an almost gluey consistency whilst you whisk.
Pour the tasty chocolate brownie cake mixture into an 8 inch round/square baking tin that has been greased and floured.
See the delicious brownie mixture fold into the cake tin.
Turn down the heat to gas mark 4 and cook for a further 20-30 minutes.
Leave for 5 minutes then remove from the tin and cool on a wire rack.
Enjoy Chefs chocolate fudge brownie recipe.
