Paul A Young's classic chocolate fudge brownie
Paul A Young is a true artisan of chocolate, with many an award for his creations. He's in the kitchen - with our bespoke chocolate table - with the only chocolate recipes you'll ever need, and his secrets to baking the best chocolate brownie ever!
Preheat the oven to 160°C/325°F/gas 3
100g unsalted butter250g golden caster sugar75g golden syrup275g 72% dark chocolate broken into pieces4 medium free-range eggs70g plain flour (or spelt flour for a wheat-free brownie)
In a large saucepan, melt the butter, sugar and golden syrup until smooth.
Remove from the heat and add the chocolate, mixing well. Whisk the eggs and beat into the chocolate mixture then add the flour.
Pour into an 18cm / 7inch square lined baking tin with parchment paper and smooth out well, and bake for 20 to 25 minutes. Remove from the oven, cool and refrigerate overnight.
Turn out of the tin, remove the paper and trim the edges off the brownie. Using a wet knife, cut the brownie into whatever-size squares you wish. Serve at room temperature.
Flavours to try:
Its super easy to make your brownie exactly the way you want, by adding ingredients before baking. Here are a few of my favourites:
Summer berry brownie – Scatter mixed berries over the top of the unbaked brownie and press them in, bake for 5 minutes longer so the middle bakes fully.
Sea salted pecan – Chop a hand full of pecans and mix in half a teaspoon of sea salt, scatter over the top and swirl in with a fork
Make your brownie into a dessert
Cut your fridge cold brownie unto cubes and spike them on to skewers. Melt three small bowls of chocolate, one milk chocolate, one dark chocolate and one white chocolate…then plunge them in to your favourite sprinkles..Get dipping and eating.
Warm brownie sundae – this time while your brownie is warm, but not hot, spoon out generous spoons of the brownie and layer up with your favourite ice cream, chocolate sauce and as much Sundae decoration as you dare.
The only chocolate spread you will ever make
Perfect with hot toast, crumpets and tea cakes.
Serves: makes 1 large jar or two 200ml jars
100g unsalted butter100g unrefined light muscovado sugar100g double cream½ teaspoon sea salt100g 70% dark chocolate.
In a saucepan melt the butter and sugar together until is bubbles, add the cream and salt and mix well.
Take off the heat and add the chocolate and whisk well.
Pour into your jar, seal and leave to set over night.
To pimp up your chocolate spread:
For chocolate orange spread finely grate the zest of an orange into the butter and sugar then continue to make the recipe.
Marmalade chocolate spread especially for breakfast – Take your favourite marmalade and swirl through as you jar up the spread.
With thanks to
Firebox for the chocolate tea pots
Chocolate Trading for the tablets, smart phones, spoons, shot glasses, roses and rosebuds
Choc on Choc for theplates, fruit, cutlery, wine bottle.