Irresistible chocolate brownies with a fudge sauce - a chocolate lover's dream
Ingredients
Before you start...
To make this dish you'll need a deep-sided baking tin that is about 30cm x 23cm and at least 5cm deep, and some non-stick parchment paper to line it with.
For the chocolate brownies:
- 225 g8 oz butter
- 275 g9¾ oz caster sugar
- 100 g3½ oz pecan nuts, roughly chopped
- 275 g9¾ oz plain chocolate, finely chopped
- 4 eggs
- 100 g3½ oz self-raising flour
- 75 g2¾ oz cocoa powder
For the fudge sauce:
- 150 ml5¼ fl oz double cream
- 25 g1 oz caster sugar
- 25 g1 oz butter
- 175 g6¼ oz plain chocolate, finely chopped
- Vanilla ice cream or softly whipped cream, to serve
Method: How to make Ainsley's chocolate brownies
Preheat the oven to 170C/gas 3.
Place 25g of the butter and 25g of the sugar in a small heavy-based pan with the pecan nuts. Cook over a low heat for 4-5 minutes until the pecan nuts are lightly toasted and caramelised.
Spread out on to a baking sheet lined with non-stick parchment paper and leave to cool before breaking up a little.
Place 100g of the chocolate in a heatproof bowl with the remaining butter and set in a pan of simmering water until melted, then stir to combine. Remove from the heat and leave to cool a little.
Meanwhile, whisk the eggs in a bowl until stiff and holding their shape, then whisk in the remaining sugar until you have achieved a stiff mixture. Sift the flour and cocoa powder into the mixture and gently fold in.
Add the melted, cooled chocolate mixture with the remaining finely chopped chocolate and the caramelised pecan nuts and continue folding gently until all the ingredients are combined.
Pour the chocolate mixture into the prepared baking tin.
Bake for 20 minutes and then turn the tin around and bake for another 10 minutes until the top is crusty but the centre is still a little soft.
If serving the brownies warm, make the fudge sauce about 10 minutes before the end of the brownie cooking time. Place the cream in a pan with the sugar and butter and bring to the boil, stirring.
Reduce the heat and simmer gently for 4-5 minutes until thickened and beginning to become syrupy, stirring occasionally to prevent the mixture from catching. Remove from heat and leave to cool a little.
Meanwhile, place the chocolate for the sauce in a heatproof bowl set over a pan of simmering water until melted. Whisk into the sauce until smooth and well combined.
This is ready to serve warm or transfer it to a bowl and leave to cool completely, then cover with cling-film and keep in the fridge until needed. It should keep happily for up to one week.
Remove the brownies from the oven and leave to cool slightly before lifting out of the tin with the parchment paper. If serving warm cut into portions or leave to cool completely and serve cut into portions when cold.
To reheat the fudge sauce transfer to a pan and gently heat through, or pierce the cling-film and heat in the microwave.
Arrange the warm or cold brownies on plates with the hot fudge sauce and scoops of the ice cream or whipped cream to serve.
