Honestly, is there anything better than brownies? Specifically really fudgy, rich brownies with that meringue-like cracked top. Yes please!
My top tips for this recipe are:
200g dark cooking chocolate, roughly chopped
125g butter, softened
3 eggs, room temperate
1 cup caster sugar
1 tsp vanilla extract
¼ cup cocoa powder
1 cup almond flour or blanched almond meal
½ cup white chocolate drops
1. Preheat a fan-forced oven to 180C (or 350F) and line a square 20cm baking tin with baking paper. Set to the side
2. Add ¾ block dark cooking chocolate and sugar to a microwave safe bowel. Using the double boiler method or microwave, melt, stirring every 30 seconds. Allow to cool slightly
3. Add eggs, sugar, vanilla, salt, cocoa powder and almond flour/meal to the bowl and stir until ingredients are well combined
4. Fold in your chocolate drops and remaining roughly chopped dark chocolate chunks into the brownie mixture
5. Once combined, pour into your lined baking tin and cook for 30-40 minutes, until a crust has formed on the top. If you poke with a skewer, you should have some small crumbs and a bit of ‘wet’ batter – this helps with the fudginess. They will continue to cook a bit more while cooling.
If you like your brownies quite fudgy, aim for 30minutes cooking time
6. Allow brownies to cool completely before cutting into 12 squares and eating. Waiting is the hardest part! But it’ll be worth it in the end.
7. Store these brownies in an airtight container in the cupboard or fridge for up to 7 days.