Bitter Chocolate Brownies with Quick Fudge Icing

Earlier in the week I had a my first bash at baking some brownies, and to be honest they were a bit of a disaster. I’m not sure what went wrong as I followed the method with the only change in the type of chocolate and the omission of walnuts.

The recipe was from my Great British Bake Off Everyday book (page 98-99) and was overall an easy recipe to follow and make. Having not made brownies from scratch before I was surprised to find that flour wasn’t in the ingredients.

Here’s what you’ll need:


For the brownies

225g dark chocolate (about 70% cocoa solids) chopped or broken upIMG_1150
110g unsalted butter, diced
35g cocoa powder
Good pinch of salt
3 medium free-range eggs, at room temperature
150g light brown muscavado sugar
100g walnut pieces
Icing sugar, for dusting, OR Quick Fudge Icing

For the Quick Fudge Icing

125g dark brown muscavado sugar
75g unsalted butter
3 tablespoons single or double cream
125g icing sugar, sifted
50g walnut halves (optional)

What you need to do:

Heat your oven to 180Β°c and prepare a brownie or shallow cake tin.

Put the chocolate and butter into a heatproof dish and place over a pan of hot water and melt gently. Remove from the pan and sift in the cocoa powder (I used drinking chocolate, pretty sure it’s the same thing?!)

Stir in until smooth and leave to cool – adding the cocoa powder really thickened the mixture up, I was surprised at the consistency it became.

Chocolate Brownies

Whilst cooling, mix the eggs until light and frothy and then add the sugar and continue to whisk until thick and mousse-like.

Chocolate BrowniesPour in the chocolate mixture and fold in with a metal spoon (always a metal spoon??), add the nuts – if used. I didn’t add walnuts as my daughter doesn’t like them. Transfer into your prepared tin and bake for approx 30 minutes.

Chocolate Brownies

Now, the recipe said the centre will be slightly soft but will continue to cook for a few minutes after coming out of the oven – yeah right! I cooked my brownies for approx 45 minutes and they still could have done with more as they were very gooey in the middle! Anyway leave them to cool and prepare your fudge icing if required or sprinkle with icing sugar as an alternative.

To make the icing, put the butter and the sugar in a pan and heat over a low heat, stir until melted and smooth, bring to the boil and then simmer for 1 minute. Stir in the cream and simmer for 1 more minute. Remove from the heat and add the icing sugar and beat well with a wooden spoon until the mix is smooth and thick.

Chocolate BrowniesSpread the icing onto the brownie, leave to set before cutting. I missed the bit about leaving to set before cutting so I ended up with a right mess!

Chocolate BrowniesThis is what I was left with on the baking parchment – a big sticky mess πŸ™‚

Chocolate Brownies

Now the recipe does state that “as with most chocolate bakes, the chocolate flavour will develop and mature. The cake will slice better too.” This is true, as the day after the brownies were a lot firmer and actually tasted like brownies – they just looked a goddamn mess!

Onwards and upwards I say πŸ˜‰


  1. 2nd August 2015 / 11:32 am

    Ah Lindsay, you are a much better baker than I am πŸ™‚

    It’s all about the taste (unless you’re on Masterchef haha).

    Love these posts.

    • 5th August 2015 / 10:25 pm

      Thanks Shaz. It’s all trial and error πŸ™‚

  2. 2nd August 2015 / 11:36 am

    It is surprising to find a brownie recipe with no flour. I’ve just checked my favourite brownie recipes and they all contain flour (although the amount does vary).
    I have had brownies that were a gooey mess in the middle. Just have to spoon it into bowl and eat warm with ice cream (oh, the torture!).

    • 5th August 2015 / 10:24 pm

      Weird how recipes can vary so much. I would have expected to be using flour to make the doughy mixture so was surprised how it came out. All good fun!

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