Fudge Brownies

A community recipe by Sevilleoranges

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.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 6-12

Metric U.S.

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.

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