Chewy Double Chocolate Brownies

Either you enjoy brownies or you are lying....

One of my ultimate guilty pleasures is chocolate brownies. I don't mean any ordinary brownies, I am talking about the filthy version; covered in fudge sauce and cooked so they are soft and 'fudgey' on the inside.
Please follow my personal recipe below, along with my personal hints to baking the perfect brownie every time.

 

Chocolate Brownies

115g Butter (unsalted), plus extra for greasing
115g Dark Cooking Chocolate Buttons
300g Castor Sugar
Pinch of Salt
1tsp Vanilla Essence
2 Large Eggs
140g Plain Flour
2tbsp Cocoa Powder
100g White Chocolate Buds

Fudge Sauce

4tbsp butter
225g Castor Sugar
150ml Milk
250ml Double Cream
225g Golden Syrup
200g Dark Chocolate Buttons

Preheat the oven to 180 C or 160 C Fan Forced.

Hint: It is important that your oven is the same temperature as your indicator to ensure your baking cooks at the right rate and evenly. Ovens over time can get hotter or colder than the indicated mark.  Use an oven thermometer to measure the temperature of your oven. 

Grease and line the bottom of an 18cm/7inch square cake tin.  See images below for the easiest method of lining the tin. 

After greasing the tin, cut a piece of baking paper that over hangs two edges by a few centimeters.

Cut with scissors in from every corner on a diagonal line.

 

 

Push the baking paper into the tin, tucking the corners around on themselves. There should be enough overhang of paper from the tin so that when the brownies are cooked it is easy to grab and lift out of the tin.

Place the butter and chocolate in a small heatproof bowl over a saucepan of gently simmering water until melted. Stir until smooth.  Leave to cool slightly.  Stir in the sugar, salt and vanilla essence.  Add the eggs, one at a time, until fully incorporated.
Sift the flour and cocoa powder into the mixture and beat until smooth.  Stir in the white chocolate bits, then pour the mixture into the tin.
Bake in the preheated oven for 35-40 minutes or until the top is evenly coloured.

Hint: For a chewy centred brownie, remove the tin from the oven after 15mins of baking and leave for 10mins. After the 10 minutes, put the tin back into the oven and cook for the remainder of the cooking time.  

Remove from the oven and allow to cool.  After 10 minutes, lift from the tin using the excess baking paper and allow to cool on a wire rack.
To make the sauce, place the butter, sugar, milk, cream and syrup in a small saucepan and heat gently until the sugar has dissolved.  Bring to the boil and stir for 10 minutes, or until the mixture is caramel coloured.  Remove from the heat and add the chocolate.  Stir until smooth.

Serve brownies in squares with the fudge sauce and a dollop of double cream.