The best fudge brownies by chef Anna Olson

30/10/20204passionfood

Prep time: 15 minutes

Cook time: 25 minutes

Serves: 16 pieces

I love to eat chocolate but what is weird that I’m not a chocolate cake person. When I really have to choose a chocolate sweet, I’ll definitely go for an “opera” or a fudgy, moist and chocolaty “brownie” with cold glass of milk. That sounds irresistible, right!!

I can say now, that I’m finally able to make homemade brownies that would be just as delicious as I imagined.

Thanks chef Anna Olson for the BEST brownies recipe ever ! With crispy edges, fudgy middles, rich and intense chocolate flavor, with the roasted – salted pecan, that was incredibly delicious. I was speechless, this Is how a great brownie should be.

Trust me, these homemade brownies will disappear in no time. Keep some, they still absolutely fudgy the next day and the day after that…

it’s not finished yet, all prepared in 15 minutes with only one pan. This is just the dream.

This brownie recipe guarantees that you will never go back and buy the brownies from the shops again.

View Print Layout
Print Recipe
Close Print

The best fudge brownies by chef Anna Olson

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Serves: 16 pieces

The brownie is a classic American dessert or snack, it’s normally served cut into squares. It can be eaten as a snack with a cup of milk or with ice cream or whipped cream as dessert.
There are so many stories about the origin of brownies. Some state that a chef was making cake but didn’t have enough flour and decided to bake it anyway , others say that a housewife in Bangor ( a city of US state of Maine), forgot to add a baking powder to her chocolate cake. But the real origin story is that Bertha Palmer the wife of the owner of the Palmer House Hotel in Chicago, asked the pastry chef to create a dessert suitable for ladies attending the Chicago World’s Columbia’s exposition in 1893. The brownie was created as a special dessert that could be easily eaten and carried in a lunch box.
The result was the Palmer House Brownie made with walnuts and an apricot glaze. That’s still made at the hotel to this day.
This story is the generally accepted true origin story.

Ingredients

Salt roasted pecans :

  • 1 Tbsp butter, unsalted
  • 100 g pecan
  • 1/2 tsp sea salt

Brownies batter :

  • 115 g unsweetened chocolate , chopped
  • 285 g butter, cut into pieces
  • 200 g caster sugar, white
  • 150 g packed light brown sugar
  • 3 eggs, large, at room temperature
  • 2 tsp vanilla extract
  • 150 g flour, all-purpose
  • 30 g cocoa powder

Method

  • 1)

    Preheat the oven to 180ºC and grease a 23cm square pan.

  • 2)

    For the salt roasted pecans, melt the butter in a sauté pan over medium heat, add the pecans and salt. Stir and toast the pecans for about 8 minutes, until the pecans have a nutty aroma and brown evenly (the salt will add a nice crunch). Remove the pan from the heat, set aside to cool while preparing the brownies batter.

  • 3)

    Melt the chocolate and butter in a medium saucepot over medium-low heat, stirring constantly until melted. Remove the pan from the heat and whisk in the sugars right into the pot. Add the eggs one at a time, at this stage the batter starts to thicken up, then the vanilla. Stir in the flour (don’t sift the flour) and the sifted cocoa powder with a spatula until combined.Roughly chop the pecans and stir them into the brownie. 

  • 4)

    Spread the batter into the 23cm pan and bake for about 25 minutes, until the tops of the brownies lose their shine, and as you can see in the picture there are a few moist crumbs sticking to the toothpick after it comes out. That means the brownies are perfectly baked.



  • 5)

    Let cool the brownies for an hour before removing from the pan and slicing.


    Enjoy !!

     

Tricks & Tips :

  • The brownies will keep in an airtight container for up to 5 days, and the brownies actually improve after a day.
  • The brown sugar add intensity of flavours and moisture to the brownies.
  • It’s really important that you whisk the brownie batter gently by hand never with the mixer, because the added air will fluff up the brownies and you’ll end up with a cake instead of a brownie.
  • Don’t sift the flour but you do it for the cocoa powder because it has lumps.
  • Brownie recipe doesn’t need to have a baking soda or baking powder in it becausee it shouldn’t rise up and be fluffy.
  • If you go for a plain brownies without pecan, add 1/2 tsp of sea salt to the batter.
  • You can use any nuts that you like instead of pecan.
  • The brownies shouldn’t be overcooked, the are done when is still a smear of brown color on the toothpick, but not wet batter, and there are a few moist crumbs sticking to the toothpick after it comes out.

 

Nutrition

4 Comments

  • IVANA WADE

    30/05/2021 at 17:50

    Can you freeze the fudge brownie pecan? It is soooo delicious.

    1. 4passionfood

      31/05/2021 at 13:12

      Thank you Ivana.
      Yes you can without any problem. They freeze well wrapped in cling film for up to a month.
      Just be sure the zipper bag is completely closed off so the ice doesn’t get in and frost bite your brownies.

  • Debra Smith

    26/07/2021 at 10:56

    I’m a dietetic, so what type of fake sugar can I use as I love brownies. Thank you in advance

    1. 4passionfood

      27/07/2021 at 20:12

      Sorry Debra, I’m not sure what kind of fake sugar you can use. Really not my specialty.

Leave a comment

Your email address will not be published.

Previous recipe Next recipe