Dark Fudge Brownie
Dark Fudge Brownie
Ingredients
- Flour 3/4 cup
- Icing sugar 2/3 cup
- Cocoa powder 3 tbsp
- Chocolate, coarsely chopped 3 ounces
- Oil 1 ½ tbsp
- Caster sugar ¼ cup
- Light corn syrup, 1 ½ tbsp
- Lukewarm water 3 tbsp
- Vanilla essence 2 tsp
- Salt a pinch
- Egg 1
- Toasted walnuts chopped 1/3 cup
Method
- Grease and line an 8-inch-square baking pan with foil, letting it hang on two opposing sides. Sift flour, icing sugar and cocoa together into a small bowl. Combine the 3 ounces chopped chocolate and oil in a saucepan; place over at the lowest heat, stir, until just melted and smooth. Remove from heat and stir in caster sugar, corn syrup mixture, vanilla and salt until the sugar dissolves. Mix in egg. Gently stir in the dry ingredients. Fold in the walnuts and the remaining 2 1/2 ounces chopped chocolate till well blended. Turn out the batter into the pan, spread evenly. Bake the brownies till firm in the center and the inserted toothpick comes out with some moist batter clinging to it, 20 to 24 minutes. Let it cool completely on a wire rack about 2 1/2 hours.Using the overhanging foil as handles, carefully lift the brownie slab from the pan. Cut into squares and serve with a scoop of vanilla ice- cream and hot melted chocolate.
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