Mum's Fudgy Chocolate Brownies

Hand written recipes. Passed down from generation to generation.
The exact same flavours, textures and appearance experienced by those carrying the same genes, decades apart. There's something exquisite in the thought of family traditions, things enjoyed on repeat-those delightful family classics.
This is one of those family classics. It's mum's brownie recipe, and it's a real winner. I've tried other brownie recipes and I just can't find one quite as nice. It's fudgy, chocolatey and moist-simply delectable. Today my kids are making it and it's being enjoyed my the third generation. I hope it passes to many more!
What's your best family favourite?

MUM'S BROWNIES

1 cup (250g) butter
1 cup cocoa powder
2 cup brown sugar, firmly packed
4 eggs
1 tsp. vanilla
1 cup plain flour
1/2 tsp salt


Icing:
1/3 cup cocoa powder
2 tbsp butter, melted
1/4 cup (60ml) cream 
2 cups icing sugar
1 tsp vanilla essence
Walnuts to decorate (optional)

Preheat your oven to 180C.
Melt butter and remove from heat. Stir through the cocoa and brown sugar until combined.
Beat in the eggs and vanilla. Next, blend in the flour and salt. Spoon the batter into a greased and lined 18x18 square baking dish. Bake for 15-20 minutes. Remove from heat and set aside to cool.

To make the icing, place all the ingredients in a bowl, and whip on high until thick and smooth. Cut the edges off the cooled brownie, then cut into two. Lather one with icing, then place the other half on top and smooth on the remainder. You can use a fork to draw a line pattern in the top, and sprinkle crushed walnuts on the finished product if desired. Cut and serve!

NOTES: You can omit a tablespoon or so of the flour to make for a slightly fudgier brownie. Yum!

Chunky Cheesecake Chocolate Brownies (flourless-Gluten free)

Dark, fudgy, brownie, with soft gooey chocolate bits dotted throughout a delightfully creamy cheesecake centre-could there be a more moorish brownie recipe out there? This incredibly effortless and elegant gluten free, flourless brownie is sure to woo guests for morning tea, afternoon tea or dessert alike.With its two toned, creamy swirled design on the top, and lines of fudge chocolate brownie pulled through the cheesecake centre, this is simply an irresistible dessert. Best of all, it's also gluten free for those who are intolerant, and also freezes well for the times that you are too busy to bake. It's a new favourite, and has guests clamoring for more. Ooh la la!

FLOURLESS CHUNKY CHEESECAKE CHOCOLATE BROWNIES (Adapted from All Recipes)

12oz (1.5 packet) cream cheese, room temperature
3/4 cup white sugar
3 eggs
2 cups semi sweet chocolate chips
1/4 cup butter
1/2 tsp baking powder
pinch salt

Preheat the oven to 175C (350F). Grease a 9in pan, and line with baking paper.
Combine the softened cream cheese with 1/4 cup of the white sugar. an one egg in a mixing bowl. Beat until smooth, then stir through 1 cup of the chocolate chips. Set aside.
In a microwave proof bowl, place the remaining cup of chocolate chips with the butter. Heat or 20 second intervals on high, stirring in between, until smooth and glossy. Stir in the remaining 1/2 cup of sugar, 2 eggs, and baking powder and salt.
Spread half of this mixture into the prepared pan, and smooth so that it covers the bottom. Then spread the whole cream cheese mixture over the top of this chocolate layer. Top with the remaining chocolate mixture (This does not have to completely cover the cream cheese.) Using a knife, swirl the top layer of chocolate into the cream cheese to create a marbled pattern. Cook for 30-35 minutes, or until the sides are firm and the top crinkled. The centre will remain softer than the outer and will firm up on  refrigeration once cool. Cut into squares after chilling, and serve.

NOTES: These brownies also freeze well.

Fudgy Dulce de Leche Brownies

If there's any food I'll ever call wicked, it's probably this super fudgy dulce de leche brownie. Oozing with South American style caramel, and packed full of chocolate, this brownie is bound to satisfy any sugar or chocolate cravings within seconds. Thankfully for the waistline, it's a super rich brownie that can't be eaten in huge quantities at a time, but makes a large batch for sharing or freezing for future desserts--it's particularly delicious warmed up with a scoop of vanilla ice cream on the side. Absolute decadence!

FUDGY DULCE DE LECHE BROWNIES (Adapted from Delicious. More Please by Valli Little)

400g can sweetened condensed milk
200g dark chocolate, chopped
250g butter, chopped
1 3/4 cups brown sugar, firmly packed
4 eggs
1 1/3 cups plain flour
1/4 tsp. baking powder
1/3 cup cocoa powder

To make the dulce de leche, remove the paper label from the side of the sweetened condensed milk can. Immerse the can into the saucepan of water so that the water covers the top of the can. Place over a high heat on the stove and set the stove timer. Boil for three hours, checking frequently to top up the water to cover the can if it has evaporated. (It is important to keep the can covered, as failure to do so may result in the can exploding). Turn off the heat and allow the can to cool before removing and opening.Set aside to completely cool.
Meanwhile, preheat the oven to 180C. Grease and line a 22cm square cake pan with baking paper. Set aside.
Place the chocolate and butter in a medium saucepan over a low heat. Stir until the contents have melted and are well combined. In a bowl place the brown sugar and the eggs. Whisk until the eggs have broken down, then add the melted chocolate and butter mixture. Stir in the flour, baking powder and cocoa until well incorporated.
Pour half of this batter into the base of the lined baking tin, and smooth to evenly cover the bottom. A teaspoon at a time, scoop half the cooled dulce de leche from the can onto this batter in random areas. Cover with the remaining brownie batter, and repeat again with the rest of the dulce de leche. Gently swirl the caramel on the top layer  with the end of a spoon (do not break through the brownie batter though as this can spoil the brownie.)
Bake for 35-40 minutes or until set. The dulce de leche will be molten, so allow to cool in the pan before removing to cut into squares.

NOTES: You can buy prepared and authentic dulce de leche from some gourmet food stores.

Chocolate Fudge Mocha Mousse Cake

If there are such things as clouds in heaven, they must taste and feel like this. Just with a subtle hint of coffee, and a base of chocolate fudge brownie, this mocha mousse cake will have you coming back for more for certain. It has a airy yet smooth and very light coffee mousse topped with cocoa powder, all resting upon a base of fudgey chocolate brownie.
Now here's a little word of praise to the person who inspired me to create this delicious dessert.
He's my little brother-in-law, and I find him most inspiring in the kitchen. He's only 15 and already a culinary whiz, making curries like a pro and thinking a little outside the box.
He spoke for a while about making a brownie based cheesecake, and it got my mind cartwheeling with ideas. Why hadn't I thought of that? Anyway, this is the cake that originally came to mind. Chocolate, coffee, fudge, mousse. I'm not sure flavour and texture combos get better than that.
It is meant to be.
And on another note, don't you just love this gorgeous stencil I used to make the pattern on the cake with cocoa? I found mine on ebay (the store doesn't sell them anymore though) but if you want to effortlessly jazz up you cakes you can find similar ones here! (or if you're crafty, make your own with a doily and starch. The doily must be made firm, for removal's sake.)

CHOCOLATE FUDGE MOCHA MOUSSE CAKE (A Lick The Spoon Original)

BASE:

1/2 cup butter
1/2 cup cocoa powder
1 cup brown sugar, firmly packed
2 eggs
1/2 tsp. vanilla
1/2 cup plain flour
1/4 tsp salt

MOUSSE:
2 tbsp. gelatin
1/2 cup cold water
1 cup chocolate chips
1 tbsp (or 3 tsp.) instant coffee
6 egg whites
1 cup caster sugar
2 cups cream
1 tbsp. cocoa powder to garnish

Preheat your oven to 180C.
Melt butter and remove from heat. Stir through the cocoa and brown sugar until combined.
Beat in the eggs and vanilla. Next, blend in the flour and salt. Spoon the batter into a greased and lined 20cm springform pan. (Make sure the sides are lined also right to the top of the pan.) Bake for 15 minutes. Remove from heat and set aside.
To make the mousse filling, place water in a small saucepan. Sprinkle the gelatin over the top and sit for 5 minutes to soften. Add the coffee and place on low heat, stirring until the coffee has dissolved. Turn off the heat and leave on the stove top. Ina  microwave proof bowl, place the chocolate chips. Microwave for 20 seconds at a time, removing to stir after each time until thoroughly melted. Add the melted chocolate to the coffee mixture and stir until incorporated.
In a medium bowl whip the cream into stiff peaks. Set aside.
In a large, clean and dry bowl, place the egg whites. Beat the egg whites until they form firm peaks, adding the sugar gradually along the way, until thick and glossy.
Fold the whipped cream into the egg whites.
Fold the chocolate coffee mixture into the egg white and cream mixture until well combined.
Spoon the mousse onto the brownie base and smooth the surface. Refrigerate for at least 2 hours, or until set.

Serves 10

Red Velvet Cheesecake Brownies

Red velvet cake has often piqued my curiosity. What could it possibly taste like? There's never enough cocoa powder in the recipe to make it taste like chocolate, and never enough vanilla to make it taste like vanilla...so does it taste like vanilla and a little milk chocolate?
You have to personally experience it to really know. Unlike the intense colour, the flavour is delicate and is only enhanced by the texture and by what accompanies it, and that brings on a real deep sigh of satisfaction. Cream cheese does it for me. The combination is a match made in heaven, and could send you to hell (for gluttony). You often see these two teamed up as cake and cream cheese icing. How about a slab of red velvet cheesecake brownie?
Personally the whole red velvet flavour on its lonesome doesn't faze me, but I appreciate it for its visual beauty and wow-factor. I'd prefer it to taste a little more chocolatey. So if your tastes match mine, you can always add more cocoa powder than stated in the recipe, and a little less flour to balance the addition.

RED VELVET CHEESECAKE BROWNIES (Lightly adapted from Freutcake)

1/2 cup butter, melted (roughly 8 tbsp)
1 cup sugar
1 tsp vanilla essence
1/4 cup cocoa powder
pinch salt
1 tbsp red food colouring (I used Queen brand in Pillar Box Red)
1 tsp. apple cider vinegar
2 eggs
3/4 cup plain flour

For the cheesecake topping:
125g cream cheese, room temperature
1/4 cup sugar
1 egg
1/2 tsp vanilla essence

 Preheat the oven at 180C. Grease and line a 20x20cm dish.
To make the brownie layer, place melted butter in a bowl with sugar, vanilla essence and cocoa powder and salt. Stir thoroughly to combine; add the food colouring and vinegar and stir again to incorporate. Whisk in the eggs. Gently fold in the flour.
Pour the mixture into the prepared dish, reserving 1/4 of a cup of this batter for the swirling effect.
In a small bowl, combine cream cheese, sugar, egg and vanilla to make the topping. Smooth this cream cheese mixture over the top of the brownie batter. Randomly drop teaspoons of the reserved brownie batter on top of the cream cheese layer. Using the end of a knife, or a skewer, pull the red through the white layer to create a swirl effect. Place in the oven for approximately 30 minutes. Let the cooked brownie cool in the pan before removing to complete the cooling process on a rack before cutting into squares.

Rolo Brownie Bites with Caramel Cream Cheese Icing

I didn't think there would be any recipes on this blog surpassing that wicked richness of the Tim Tam Brownie or the Sticky Date puddings. But I hit the jackpot here...in every way possible this recipe surpasses their evil decadence. Rolo Brownie Bites with Caramel Cream Cheese Icing. Sounds delicious?
You bet.
These will be the soul reason for my adult teeth to rot out of my head. They are so good, and so addictive!
As you know, I'm a big brownie fan, and this base recipe has come out many, many times in this blog (don't you just love the versatility of some recipes!) It's never failed me. Every time its super rich and delicious, on its own or combined with chocolate, caramel and cream cheese like in this recipe below. You'll want to make these fellas in a mini cupcake tray, as a little goes a long way. They're sublime, divine, and they were a real hit! Definitely one to go in the "will make again" cookbook.

ROLO BROWNIE BITES WITH CARAMEL CREAM CHEESE ICING (adapted from Cook Lisa Cook)

1/2 cup butter
1/2 cup cocoa powder
1 cup brown sugar, firmly packed
2 eggs
1/2 tsp. vanilla
1/2 cup plain flour
1/4 tsp salt
24 Rolo chocolates

cocoa powder to dust (optional)

Icing:
4 tbsp butter, room temperature
4oz cream cheese, room temperature
about 2 tbsp. caramel topping (like that used on icecream)
1 cup icing sugar

Preheat your oven to 190C.
Melt butter and remove from heat. Stir through the cocoa and brown sugar until combined.
Beat in the eggs and vanilla. Next, blend in the flour and salt. Spoon the mixture evenly into a mini muffin tray (we used a silicone one, otherwise grease tray first). The batter should come up about 3/4 of the way in each mini muffin hole. Bake for 15 minutes. While cooking, refrigerate the rolo chocolates. As soon as the tray is removed from the oven, push one chocolate, top down, into the centre of each cake, so that the top of the cake and the bottom of the Rolo are level. Allow to cool in tray before removing.
To make icing, combine butter and cream cheese together with the electric mixer. Add the icing sugar, and lastly the caramel, until a desired thickness is achieved. Pipe onto each cooled cake, then sprinkle with a little cocoa powder. Refrigerate for a little while to stabilize the icing before serving.

MAKES 24

NOTES: I used Nestle Role chocolate block instead of the individual rolls you can buy. There are about 20 rolos in each block, and ends up being a bit more budget friendly.

Tim Tam Brownies

Possibly one of the most wicked brownies in existence. The Tim Tam brownie.

What exactly is a tim tam? You may wonder what this chocolate coated goodness is that I speak of.

Tim Tams are possibly one of the most wicked things that finds its way into my pantry. Trust me, a packet of those babies doesn't stay there long. They're compiled of two layers of chocolate biscuit wedged with a chocolate cream and then coated, or double coated in an outer layer of chocolate. Add brownie to that mix and you're in for a death by chocolate treat. 

Moist chocolate brownie, chocolate, chocolate malt biscuit, light chocolate cream, chocolate malt biscuit, chocolate, and moist chocolate brownie again. 

Add some ice cream for a quick dessert!

But wait, it gets better. Tim Tams come in all different flavours, as well as white, dark, milk and double coated varieties. Find yourself trying to decide between choc mint tim tams, caramel, rum and raisin, cookies and cream, black forest, (and the list goes on). It's a near impossible task to decide! So mix it up and make your choice of flavoured Tim tam Brownie! You wont regret it (but your waistline might)

TIM TAM BROWNIE

1/2 cup butter
1/2 cup cocoa powder
1 cup brown sugar, firmly packed
2 eggs
1/2 tsp. vanilla
1/2 cup plain flour
1/4 tsp salt
1 packet tim tam biscuits

Preheat your oven to 190C.
Melt butter and remove from heat. Stir through the cocoa and brown sugar until combined.
Beat in the eggs and vanilla. Next, blend in the flour and salt. Spoon a thin layer of batter into a lined dish. Arrange the tim tam biscuits on the top of this batter as desire. Cover the biscuits with the remainder of the mixture and smooth the top. Bake for 15 minutes. Remove, and  when cooled, cut into squares serve with ice cream.

OTHER WAYS TO ENJOY YOUR TIM TAMS:

1.Bite the ends off, and drink your coffee through its deliciousness.

2.Crush up tim tams finely and add enough cream cheese to be able to form balls. Coat in chocolate for decadent truffles.

3. Roughly break up tim tams and swirl through softened vanilla ice cream; refreeze. Tim tam Ice Cream? Yes please!

Colour Beneath the Darkness-- M&M Brownies

Some recipes you just have to keep going back to. Its more than addiction, its necessity and the comfort of thought that it will be perfect once again. Some recipes just never fail to delight. Like the brownies recipe I have, and have featured on this blog many times in all different modes. Some of you might say its not brownie without that thick fudge icing and the addition of walnuts--well that's fine. I'm not particularly a conventional person and as I always say, its all about experimenting!
My husband needed something to take to work for some morning tea affair. He works for the Queensland Health Complaints Commission, and I thought he and his fellow team mates could probably do with a little colour and cheer in the office. I envisioned the plate.
A stack of m&m brownies, colours of the rainbow peeping out from that fudgy, gooey goodness and I thought--yes!
It was not to be. Delicious as the outcome was, the m&m's exploded in the heat of the oven and oozed colour through these babies. I disguised the unusual appearance with a thick layer of dark chocolate and it worked a treat. 
The outcome was too yummy not to share, and a few people asked for the recipe. So here it is! Enjoy!

M&M BROWNIES

1/2 cup butter
1/2 cup cocoa powder
1 cup brown sugar, firmly packed
2 eggs
1/2 tsp. vanilla
1/2 cup plain flour
1/4 tsp salt
bag of mixed m&ms
400g dark chocolate

Preheat your oven to 190C.
Melt butter and remove from heat. Stir through the cocoa and brown sugar until combined.
Beat in the eggs and vanilla. Next, blend in the flour and salt. Add the m&ms and stir through the mixture. Spoon the mixture into a lined dish. Bake for 10-15 minutes. Remove, and  when cooled, cut into small squares and coat in melted chocolate.

 

These fellows would have looked cute with an m&m in the centre of each on top of the chocolate...if only I'd saved a handful!

Brownies, There are Never Enough Brownies...

Brownies. I love them. I'm stuck on the one beautiful recipe because they do the trick every time for me. Moist,  dark, delicious, rich decadence...who could ask for more? But sometimes I get the idea they're sick and tired of being cut into squares and iced in the same way every time. Everyone needs a bit of variety and Brownies are no exception. Dress them up once in a while...they deserve to look as scrumptious as they taste.

MINI CHOCOLATE FUDGE BROWNIES WITH CHOCOLATE GANACHE BUTTERCREAM

1/2 cup butter
1/2 cup cocoa powder
1 cup brown sugar, firmly packed
2 eggs
1/2 tsp. vanilla
1/2 cup plain flour
1/4 tsp salt

Preheat your oven to 190C.
Melt butter and remove from heat. Stir through the cocoa and brown sugar until combined.
Beat in the eggs and vanilla. Next, blend in the flour and salt. Spoon the mixture into 16 silicone mini muffin holes. Bake for 10-15 minutes. Remove when cooled, and ice.

CHOCOLATE GANACHE BUTTERCREAM ICING

1/2 cup butter
2 cups icing sugar
1/8 cup heavy cream
1/4 cup chocolate chips
crushed nuts to decorate

Heat the cream over a double boiler until the edges begin to bubble. Add the chocolate chips and whisk together until well combined. Set aside to cool.
In another bowl, beat the butter until smooth and fluffy. Add icing sugar and continue to mix. Finally, add the chocolate mixture into the buttercream and mix until smooth. You may wish to add some more icing sugar to thicken the icing. Pipe onto brownies with a large star nozzle and sprinkle with nuts.

Another idea to jazz up the Brownie babies.

Fudge Mint Brownie with Peppermint Marshmallow Creme Parfaits

After mentioning he thought he might be turning onto "a geletinous mass" (or Mass-ey), I thought I had better cut back on the sweet baking for the sake of my darling husband. After all, not everyone in the world can eat all the rubbish I do and somehow get away with it. *insert horror laugh*
Its a good thing that Lent soon followed, as we give up sweets during the week until Easter, anyway. So it was a little easier for me to resist.
But when Saint Patrick's Day shot up on the calendar, my plotting began. Starved of sugar and all things gooey for a week or two made me feel a little evil, and I dreamed up a deadly concoction--Chocolate Mint Brownie and Peppermint Marshmallow Creme Parfaits with Chocolate Fudge Sauce.
Of course, I had to invite my darling guinea piglets (my in laws, who have happily taken on the task) over for dinner and dessert on that wonderful feast day.
We stared with Spicy Tomato Koftas and ended with these lethal desserts...which no one could finish. They were the definition of decadence in the extreme. They resulted in lots of ooohs! and ahhs! and a little later... *ooooooohs* and *ahhhs* of defeat. Next time I make these babies, they will be half the size. I didn't hear anyone complaining though. But next time I will make the portions a little more appropriate.
As I have said before, everything I make is experimental. The recipe I found for Marshmallow Creme called for corn syrup, which I substituted with glucose which was hanging around in the pantry. It was a perfect replacement. Feel free to use either though, in the same measurements, as its impossible to buy this fluffy goodness in Australia. Ooh la la!

BEST EVER CHOCOLATE FUDGE BROWNIES WITH MINT SLICE

1/2 cup butter
1/2 cup cocoa powder
1 cup brown sugar, firmly packed
2 eggs
1/2 tsp. vanilla
1/2 cup plain flour
1/4 tsp salt
300g Chocolate Mint Slice Biscuits, broken into quarters

Preheat your oven to 190C.
Melt butter and remove from heat. Stir through the cocoa and brown sugar until combined.
Beat in the eggs and vanilla. Next, blend in the flour and salt. Spread a thin layer of mixture in an 8 inch greased pan. Place a layer of broken mint biscuits ontop of this mixture. Spoon on the rest of the brownie mixture and smooth the top.
Bake for 20 minutes.

PEPPERMINT MARSHMALLOW CREME

3 large egg whites
1/4 tsp. cream of tartar
2 tbsp. granulated sugar
1/3 cup water
3/4 cup glucose
2/3 cup granulated sugar
1 tbsp. peppermint extract
several drops of green food colouring

In a clean, dry glass bowl, beat the egg whites and the cream of tartar until light and foamy. Gradually add the 2 tablespoons of sugar and beat on high until soft peaks form.
In a small saucepan, place glucose, granulated sugar and water. Cook over a medium heat until the mixture boils and comes to the firm ball stage (syrup should turn into a firm but pliable ball when dropped into a glass of cold water).
Slowly drizzle the hot syrup into the egg white mixture with the beaters running on low. Turn the mixer to high and beat for 5 minutes until the mixture is super thick and glossy. (My beater died as a result. I think it overheated, as it stopped working and strated smoking. Be sure to give it a few minutes rest after a few minutes of beating!)
Beat in the extract and some food colouring until it is the desired shade of green.

CHOCOLATE FUDGE SAUCE

1 cup thickened cream
1/4 cup brown sugar, packed
1/8 cup butter
1 1/2 cups chocolate chips

Heat cream and sugar in a small saucepan on a medium heat, until the sugar dissolves. Add the chocolate and butter and stir on low until all melted and combined. Liqeur may be added if desired, for extra flavour.

THE PARFAITS:

With your fingers, break up the brownie and place a layer at the bottom of each glass. (this recipe makes 8 large glasses of this dessert) pour a little fuge sauce over the top of the brownie. Fill a piping bag with a large star nozzle with marshmallow cream and pipe around the top of the fudge sauce to form a layer. Continue layering in such manner until the desserts are completed. You may wish to finish off withsome coarsely grated chocolate or leftover mint slice.
Enjoy!!!

NOTES: these desserts may also be enjoyed after freezing for a few hours. You may also wish to make mini parfaits in shot glasses for a party. Delicious!

Can't go Past Old Family Favourites

Melbourne born and bred, I have to say that currently living in Brisbane, I miss my home city's amazing food culture. Ah to step down through Lygon Street again! Any given street for that matter. The patisseries, quaint bakeries and hidden cafes I took for granted! Ah me.
Well, when my mother came to visit me, she brought with her some of her home cooking, some old family favourites which reminded me of all the food I used to have access to, and as mentioned, take for granted. I had to steal this recipe...its going to be a staple in our house from now on! (and then after a few weeks I might have to rename my blog to Chubby Hubby--although, I'm pretty sure that one's taken)

BEST EVER CHOCOLATE FUDGE BROWNIES

1/2 cup butter
1/2 cup cocoa powder
1 cup brown sugar, firmly packed
2 eggs
1/2 tsp. vanilla
1/2 cup plain flour
1/2 cup walnuts, chopped
1/4 tsp salt

Preheat your oven to 190C.
Melt butter and remove from heat. Stir through the cocoa and brown sugar until combined.
Beat in the eggs and vanilla. Next, blend in the flour, walnuts and salt. Spread in an 8 inch greased pan.
Bake for 20-25 minutes. Cool and then ice, later cutting into squares.


ICING:

Combine approximately 2 cups of icing sugar with 1/4 cup cocoa powder. Stir through enough cream (maybe 1/4 cup) to get a thick, glossy icing to spread.

NOTES:
If you want the brownies to be even more moist, subtract a tablespoon or so of flour. YUM!