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Fudgy Brownies

Dense, moist chocolate brownies with a shiny, crackly top, plus walnuts if you like them.

By Wanda Oyola 1 h 45 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

Three fudgy brownies with shiny crackly tops stacked on parchment paper on a wooden board, with walnuts.

A good fudgy brownie is closer to a chocolate truffle than to a cake: dense, moist and dark in the middle, with a thin, shiny top that cracks when you cut it. The secret is plenty of chocolate and butter, very little flour, and beating the sugar and eggs into the warm chocolate until the batter turns glossy.

The Thermomix® TM7™ chops the chocolate, melts it gently with the butter at 50°C (122°F) and then beats in the sugar and eggs, so you only use one bowl. Pull the pan out of the oven while a toothpick still comes out with moist crumbs, and let the brownies cool completely before cutting them into neat squares.

Made in the Thermomix® TM7™

Fudgy Brownies

Makes: 16 brownies

  • Prep15 min
  • Cook30 min
  • Total1 h 45 min
  • Serves16

Ingredients

Instructions

  1. Preheat the oven to 180°C (350°F). Line a 20 cm (8 in) square metal pan with parchment paper, leaving some hanging over two sides.
  2. If using walnuts, place them in the mixing bowl and chop 3 sec/speed 4. Transfer to a small bowl and set aside.
  3. Place the chocolate in the mixing bowl and chop 10 sec/speed 7. Add the butter and cook 4 min/50°C (122°F)/speed 2, until melted and smooth.
  4. Add the sugar, eggs, vanilla and salt and mix 1 min/speed 4, until the batter is thick and glossy.
  5. Add the cocoa and the flour and mix 10 sec/speed 3. Scrape down the sides, add the walnuts and mix 10 sec/reverse/speed 2, just until no dry flour is left.
  6. Pour the batter into the pan, smooth the top and bake for 25 to 30 minutes, until a toothpick in the center comes out with moist crumbs but no wet batter.
  7. Let the brownies cool completely in the pan, at least 1 hour. Lift them out with the parchment and cut into 16 squares.

Tips

  • For very clean cuts, chill the cooled brownies for 30 minutes and wipe the knife between cuts.
  • Use a metal pan if you have one. Glass pans bake more slowly at the edges, so add 5 minutes and check often.
  • The brownies keep 4 days in an airtight container, or 3 months in the freezer, wrapped one by one.

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