Double-chocolate fudge brownie

Saturday Fresh 31/03/2018
Image: Bridget Davis

Bridget Davis

I refer to this recipe as a ‘teeth optional brownie’ because it’s so moist and fudge-like that chewing is not necessary – it literally melts in the mouth. I usually serve it on its own for afternoon tea or as an after‑dinner sweet, cut up into small even squares, or it can be served warm with ice cream or cream and berries for dessert.

Makes 10 - 20 pieces


Cooking spray
250g butter, gently melted and cooled
400g caster sugar
4 large (size 7) eggs
60g good-quality Dutch processed cocoa powder
250g dark chocolate chips with at least 70% cocoa solids
150g milk chocolate chips
85g fine rice flour


Preheat the oven to 150°C with the metal shelf positioned in the middle of the oven.

Spray a square 23cm cake tin with a little cooking spray then line the base and sides of the tin with baking paper, leaving the paper lapping over the sides of the tin, which will help with removing the brownie when it’s cooked.

Into a large mixing bowl, add the cooled melted butter, caster sugar, eggs and cocoa powder. Whisk well to combine; the mixture should become smooth and glossy. Add the chocolate chips and rice flour and fold to combine.

Pour the mixture into the waiting lined tin and pop it in the oven.

Bake for 1 hour and 10 minutes. The brownie is ready when the top is hard and firm but the cake still has a noticeable wobble under the surface.

Remove it from the oven and allow to cool in the tin on a wire rack for an hour, before carefully lifting the brownie from the tin with the help of the overlapping baking paper. Continue to cool the brownie completely on the wire rack and serve in small squares, or heat gently and serve a la mode with the help of a scoop of your favorite ice cream.

This brownie will keep for up to 5 days and is best stored, wrapped in foil, in the pantry or on the bench.

Secrets & Tips

The quality of your brownie will be determined by the quality of chocolate and cocoa powder that you use. The better the chocolate, the richer and more indulgent the result. Steer clear of cheap chocolates that tend to be high in cocoa butter and loaded with sugar.

Reproduced with permission from 128 Recipes that saved my life … or at least my dinner by Bridget Davis, published by New Holland, $35.00. Available from all good bookstores or online at