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Fudge Brownies

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I made this up myself about ten years ago from two existing brownie recipes, one very rich, the other a little dull and prosaic and it's been a hit with my family ever since. The texture is soft and fudgy, and everyone loves the white chocolate pieces.

I made this up myself about ten years ago from two existing brownie recipes, one very rich, the other a little dull and prosaic and it's been a hit with my family ever since. The texture is soft and fudgy, and everyone loves the white chocolate pieces.

Ingredients

Serves: 6-12

Metric Cups
  • 2 eggs
  • 2 teaspoons vanilla essence
  • 125 grams demerara sugar
  • 125 grams unsalted butter
  • 75 grams plain flour
  • 200 grams dark chocolate (chopped)
  • 100 grams white chocolate (chopped)
  • 100 grams pecan nuts (or walnuts chopped)
  • 1 tub sour cream
  • 2 eggs
  • 2 teaspoons vanilla essence
  • 4 ounces turbinado sugar
  • 4 ounces unsalted butter
  • 3 ounces all-purpose flour
  • 7 ounces bittersweet chocolate (chopped)
  • 4 ounces white chocolate (chopped)
  • 4 ounces pecan nuts (or walnuts chopped)
  • 1 tub sour cream

Method

Fudge Brownies is a community recipe submitted by Sevilleoranges and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to Gas Mark 4 and use some of the butter to grease a square baking tin (about 25 x 25 cm).
  • Mix sugar, eggs and vanilla thoroughly in a bowl.
  • Melt butter gently in a pan over medium heat until liquid. Whisk into egg mixture. Sift in flour.
  • Put dark chocolate pieces in microwave for 2 minutes (or until melted); or melt chocolate bain-marie style if you don't have a microwave. Stir melted dark chocolate, white chocolate pieces, chopped nuts and sour cream into above egg mixture.
  • Pour into baking tin and bake for 35-40 minutes or until a knife inserted in the middle comes out clean.
  • Preheat oven to Gas Mark 4 and use some of the butter to grease a square baking tin (about 25 x 25 cm).
  • Mix sugar, eggs and vanilla thoroughly in a bowl.
  • Melt butter gently in a pan over medium heat until liquid. Whisk into egg mixture. Sift in flour.
  • Put bittersweet chocolate pieces in microwave for 2 minutes (or until melted); or melt chocolate bain-marie style if you don't have a microwave. Stir melted bittersweet chocolate, white chocolate pieces, chopped nuts and sour cream into above egg mixture.
  • Pour into baking tin and bake for 35-40 minutes or until a knife inserted in the middle comes out clean.
  • Additional Information

    I use Cadbury's Bournville for the dark chocolate but you can try using 100 g each of Lindt milk and Lindt dark (70%) chocolate. Any good quality white chocolate will do.

    I use Cadbury's Bournville for the dark chocolate but you can try using 100 g each of Lindt milk and Lindt dark (70%) chocolate. Any good quality white chocolate will do.

    Tell us what you think

    What 2 Others have said

    • It's 142ml not 142 fl. oz. And the chocolate used must be 45% cocoa solids not dark and bitter (e.g., 70%). Sevilleoranges

      Posted by Sevilleoranges on 7th January 2015
    • Please can you confirm the measurement of the sour cream in ml. (142fl oz converts to over 4 litres - surely not right). Am dying to try this recipe, it sounds scrummy!!

      Posted by JillyCresswell on 1st November 2012
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