Dark Chocolate Fudge Brownie

When it comes to baked goods, most people have one dish they really pride themselves on. My friend’s mother makes a killer ginger crunch slice. One of my colleagues makes amazing choc chip cookies. I pride myself on having the best ever chocolate brownie recipe, and I’m now sharing this with you.

Rich, gooey and oh so decadent, this brownie recipe is a chocolate lovers dream - and the only brownie recipe you’ll ever really need.

After years of experimenting (and I mean years) I’ve finally figured out the most import aspect of this recipe for perfect brownies every time: the wobble test.

You may be wondering what the wobble test is. Instead of cooking the brownie until a skewer comes out clean, you cook the brownie until it is almost set but still wobbles in the middle when shaken. This is what gives the brownie it’s gooey, fudgy texture.

If you’re worried about miscalculating the wobble test and prematurely removing the brownie from the oven – don’t fret. I once misjudged the wobble test and removed the brownie from the oven way too soon. While it took two days to set properly at room temperature, it was still damn good. If removing from the oven too soon, you can also put it in the fridge to help set. Just tell your guests with confidence that’s how it’s meant to be and they’ll be none the wiser.

Dark Chocolate Fudge Brownie
Prep time: 15 minutes
Cook time: 20 minutes
Set time: 30 minutes

250gms butter
1/4 cup olive oil
250gms dark chocolate (I use Whittaker’s 72%)
2 cup sugar
5 eggs
1 1/2 cups flour
1/2 cup dark cocoa (Avalanche is good quality and reasonably affordable)

Pre-heat the oven to 160°C fan bake.

Next, place a medium sized pot on the stove. Cube the butter and add to the pot along with the olive oil. Turn the heat on low. As the butter starts to melt, break the chocolate into pieces and add to the pot.

With a spatula, constantly stir the butter, oil and chocolate mixture until everything has melted together. Do not let the mixture boil. Continuously scrape the bottom and sides of the pan with the spatula to ensure the chocolate does not burn and it melts evenly.

Once combined, remove the pot from the heat and add the sugar. Stir the sugar through the chocolate mixture until it is smooth and dissolved into the mixture.

Into a separate bowl, crack the 5 eggs before adding to the mixture. I use a separate bowl for two reasons: 1, to make it easier to remove any egg shells that may have fallen in, and 2, to allow the chocolate mixture to cool down further so as not to cook the eggs when stirring through. Pour the eggs into the chocolate mixture and mix vigorously through ‘til fully combined – no threads of egg showing through.

Next, add the flour in a separate bowl and sieve the cocoa powder through. Mix the two ingredients together until fully combined – there should be no visible traces of plain flour.

Pour the flour mixture into the chocolate mixture and stir through. I usually fold the dry ingredients into the wet – using a spatula to fold from the outside in.

Once everything is fully combined, set aside and prepare the baking dish. Line a 23cm x 33cm (9” x 13”) tin, or thereabouts, with baking paper. If using a different sized tin, the cook time may vary as it will affect the thickness of the brownie.

Pour the mixture into the tin and spread evenly. Place in the middle of the pre-heated oven and bake for 20 minutes. This recipe is for quite a gooey, fudgy brownie. If you prefer a slightly firmer texture, bake for a further few minutes.

When removing from the oven, give the tin a light shake - the brownie should wobble slightly. Allow to set for at least 30 minutes before serving. If you have removed it from the oven prematurely and it is still runny in the centre, you can always place it in the fridge to firm up. (It may even be better!)

I love this as a desert served with roasted plums with a dash of pouring cream or Raglan coconut yoghurt.