Choc Chip Chocolate Fudge Brownies

Who doesn’t love good Chocolate Fudge Brownies? And this recipe is an absolute winner!

I was given a challenge by my soon to be sis-in-law to make a chocolate finger food for her hubbys 30^th party. I have trouble with doing simple. I’m sure she knew I’d be trying to come up with something awesome. Some elaborate, delicious chocolate morsel to feed the masses (because I’m a serious over-caterer from way back). I decided on a combination of Choc Chip Chocolate Fudge Brownies and Cheesecake topped Chocolate Brownies all cut into the shape of a car racing checkered flag, as said birthday boy is a huge racing fan.

More about all that later. For now, stay focused. Choc Chip Chocolate Fudge Brownies. It sounds all kinds of yum, right? Through my research I discovered there are so many ways to make brownies. Some people like them fudgy & chewy, others like them quite gooey and barely cooked and still others like them more cakey. I definitely fall into the fudgy and chewy camp. And these brownies are exactly that.

So simple to make, they are all the usual baking suspects eggs, sugar, butter, flour, chocolate etc etc plus the all-important choc chips. The choc chips can be substituted with other ingredients too like almonds or peanuts.

These brownies are ultra decadent. The perfect kind of treat. But not so rich that you don’t want more. At least if you’re me. I could eat 3 or 4 of these in one sitting and even then debate about a fifth. So wrong, but oh so right. They are 4 types of chocolate. Yes, you heard me. I crammed quadruple the chocolatey goodness into these babies. You can thank me later 🙂

So start by lining your tray with baking paper (I find the easiest way first is to scrunch it up into a ball and then flatten it out again – much easier to push into the corners that way). Set your oven to 175C (350F). Melt your chocolate & butter together. Beat the eggs lightly then add the sugar and beat a little more. Vanilla. Beat. Melted butter & chocolate. Beat. Mix in the combined flour mix then fold through those chocolate chips (if you haven’t eaten them all, that is – I swear I only had one, or maybe it was 2. Oh, I don’t know. Who’s counting anyway?) Spread that unctuous, gooeyness evenly over the tray. Bake for 20 minutes. Done.

Seriously, how can you go wrong with chocolate brownies. So easy to make. Great hot, cold or at room temperature. Straight out of the fridge while you’re watching your favourite show. Hot straight out of the oven with your favourite ice cream and some caramel sauce – Stoooppp!! Need to find my gym pass ……

As for the racing flag, these fudge brownies made up the black squares and the cheesecake topped brownies made up the white squares. Only they weren’t squares. No, in true Marie fashion I had to cut each piece to the exactly right shape so the flag looked like it was waving in the breeze. While I had hoped the finished product would look more polished, everyone knew what it represented and enjoyed the brownies. It was a fun little test of creativity.

 Happy Birthday George! 

nom, nom, nom

On that note, go forth and bake

Enjoy

Choc Chip Chocolate Fudge Brownies

Who doesn't love good Chocolate Fudge Brownies? And this recipe is an absolute winner! Easy to make and full of chocolatey goodness.

5 from 1 vote

Print Pin Rate

Course: Afternoon Tea, Dessert, Snack, Sweets

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 20

Author: Marie

Click on the servings number to scale the recipe

Ingredients

• 3 large eggs, room temp
• 200 g dark chocolate, 50% up to 70%
• 130 g unsalted butter
• 1 cup caster sugar
• 1/4 cup (50g) dark brown sugar, packed
• 1 1/2 teaspoon vanilla extract
• 130 g (1 cup) plain (or all purpose) flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 15 g cocoa
• 3/4 cup milk chocolate chips
• 3/4 cup white chocolate chips

Instructions

• Set the oven to 175C (350F) and line a 8 x 8 inch baking tin with baking paper.
• Melt together the chocolate & butter. You can do this in the microwave in 20 second intervals. Zap for 20 seconds. Mix well. Repeat until it is melted together. This shouldn't take more than 2 minutes total. Try to limit the microwaving as much as possible and melt more by giving it a good mix in between microwave bursts, otherwise you risk giving it a burnt flavour.
• Lightly beat the eggs. Continue beating on low speed while adding the sugar, vanilla and finally the melted butter & chocolate mix. Mix until it is all incorporated.
• Whisk together the sifted flour, baking powder, salt and cocoa. Add the flour to the egg mix in 3 parts. Beat gently each time until the flour is just mixed through. Fold through most of the chocolate chips, holding back about half a cup to sprinkle over the top of the brownies.
• Spread the batter over the pan evenly, then sprinkle the additional chocolate chips over the top. Bake in the oven for 20 minutes until a toothpick comes out with just a few crumbs. These are definitely best underdone than overdone.
• Allow to cool in the tin before cutting into 20 squares.

Notes

TOOLS USE IN THIS RECIPE

• An 8x8 inch square baking tin
• A handheld beater 
• A simple silicone spatula so nothing gets left behind

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