Dark Chocolate Fudge Brownies

There's so many version of brownie recipes and my favourite is the fudgy version cause I like my brownie, fudgy and chocolaty.

 Since I'm using dark chocolate, they aren’t overly sweet. And I also prefer using brown sugar than white.

The recipe is adapted from jenny can cook but I did change the recipe slightly by adding muscovado sugar and I used canola oil you can use either and for chocolate ganache you can use whipping cream if you cant find heavy cream.

You must give this recipe a try .

Ingredients

3 ounce bar 70% bittersweet dark chocolate
1/4 cup oil (I use extra-light olive oil)
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder (Feel free to use either natural or Dutch-processed cocoa powder)
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup muscovado sugar
2 eggs
1 teaspoon vanilla
3/4 cup toasted walnuts/pecans + 1/4 cup choc chips (optional)

Chocolate Ganache

6 oz semi sweet chocolate (dark chocolate)

½ cup heavy cream

Instructions

1. Preheat oven to 350° F.
2. In a saucepan on very low heat, melt chocolate with oil, stirring a few times. Remove from heat to cool down.
3. Line an 8 x 8-inch baking pan with foil and grease the bottom only... or line with ungreased parchment paper. Leave enough extra foil or parchment to use as "handles."
4. Sift flour, cocoa, baking powder, and salt onto wax paper or into a bowl. Set aside.
5. To the saucepan, stir in sugar by hand followed by eggs and vanilla. Stir as little as possible.
6. Stir in flour/cocoa mixture followed by nuts and chocolate chips.
7. Spread evenly into pan and bake for 20 min – no more.

Ganache

1. Place chocolate in a bowl, set aside.
2. Heat heavy cream in small saucepan until cream starts to steam, don't bring to a boil. Pour cream over chocolate and allow to sit for one minute to soften the chocolate. Then stir chocolate until completely melted and combined with cream. Allow ganache to cool for 5 minutes and then pour over cooled brownies. Spread ganache to cover brownies and place in fridge for about 30 minutes until set.
3. Cut into squares when ready to serve.

Recipe adapted from jennycancook

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