Thursday, 29 October 2015

Fudge Brownies with Chocolate Frosting + Walnuts


Prepare yourselves because we are about to go on a chocolate journey.

First stop, Fudge Brownies—not to be confused with Cake-like Brownies, because if I wanted chocolate cake, I would make chocolate cake (in fact, we will make chocolate cake- so stay tuned)

As I have previously mentioned, I'm not a huge chocolate fan. But when I do go for some chocolate, I definitely want it to pack a punch. I mean, what's the point of making brownies if they aren't decadent? This recipe, brought to you by Little Spice Jar, is a game changer: Moist  Fudgy  Nutty  Chocolaty 

Confession: before today, I had never made brownies from scratch. And although this recipe isn’t as easy as preparing the Betty Crocker Brownies mix, the results are well worth the effort.

Let's BAKE!
Fudge Brownies
Makes about 8 large pieces

8x8 Inch Tray
1 lg Bowl, 1 sml Bowl
Wax Paper
Hand Mixer/ Wooden Spoon
Cooking Spray


1½ sticks Salted Butter, melted (3/4 cup, 170g)
1 cup Granulated Sugar
⅓ cup Brown Sugar
¾ cup Unsweetened Cocoa Powder
1½ tsp Vanilla Extract
2 lg Eggs + 1 Egg Yolk
¼ tsp Baking Powder
⅔ cup Plain Flour
1 tbsp Cornstarch (Cornflour)
¼ tsp Salt

1½ cups Semi-sweet or Bittersweet Chopped Chocolate (10oz)
½ cup Heavy Cream (Double Cream)
½ cup Walnuts


1. Preheat the oven to 180C/350F, and place your oven rack to the lower part of the oven. Line your baking tray with wax paper, making sure to leave overhang, and spray with cooking spray.

2. In a bowl, measure out your Sugars and Cocoa Powder. Pour in your melted butter (make sure it isn’t too hot) and beat until mixture is creamy. Then add Eggs and Vanilla. Mix. Finally, add Baking Powder, Salt, and Cornstarch, and stir until just combined.

3. Pour your batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out almost clean. Let cool completely in the pan on a wire cooling rack. 

1. Place the Cream in a small microwave-safe bowl and heat for 1 minute. Cut your Chocolate (I used plain Baking Chocolate + Dark Chocolate) into small chunks and add in your Cream. Let stand for a few minutes and then proceed to stir with a whisk. If the Chocolate doesn’t melt all the way, then microwave it for a few seconds. Stir until smooth.

2. Pour melted Chocolate over the brownies and smooth it with a spatula. Quickly toast your Walnuts in a pan, and roughly chop them. Sprinkle them over the brownies. Refrigerate for 30 minutes - 1 hour or until frosting is set, before cutting

I forgot to take a picture of what the cake looked like after, but here are a few brownies instead. And be sure to Pin/Share the Recipe Card:

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