A colleague celebrated her birthday (Happy Birthday Aldora!) which was a perfect excuse for me to bake a cake. I was skeptical of the recipe's name because for the most part, all 'fudge' brownies I made were inconvertibly unfudge-like. Did I overbake them? Maybe. Or my old oven was a dud. Yeah blame it on the oven again. Now that we've moved house with a newish oven I'm running out of excuses. Well funny enough it did turn out good and well fudgy in the middle. Hooray!
Lesley Allen provided the recipe I adapted from the Great American Food cookbook.
150 g [1 cup] plain flour
1/8 tsp fine salt
170 g [6 oz] dark chocolate (at least 60% cocoa mass)
1 tsp instant espresso coffee
1 tsp vanilla extract
125 g [1/2 cup] unsalted butter - softened
170 g [3/4 cup] caster sugar (superfine)
110 g [1/2 cup] firmly packed soft brown sugar
120 g [1/3 cup] golden syrup or light corn syrup
3 large eggs
120 g [1 cup] roughly chopped pecan or walnuts
- Grease and flour lightly a 9-inch (23 cm) square pan. Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4.
- Mix the flour and salt well then set aside.
- Break chocolate into pieces and melt in a heatproof bowl over a saucepan of simmering water.
- Add the instant espresso coffee and stir until well combined. Remove from heat and set aside.
- Beat the butter, sugars, and vanilla until light and fluffy (about 3 minutes). Add the golden syrup and mix well.
- Add eggs one at a time beating well after each addition.
- Beat in the melted chocolate mixture.
- Add in the flour and beat at low speed until smooth.
- Fold in 2/3 of the nuts.
- Pour the batter into the prepared pan. Sprinkle the rest of the nuts on top.
- Bake for 40-45 minutes until a thin skewer poked in the middle comes out clean but not dry - DO NOT overbake!
- Remove from oven and cool in the pan for a few minutes then turn out to a rack to cool completely. Cut into squares and serve.