Chocolate Fudge Brownies

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I can't count how many times I've made this over the years. I brought them with me to school bake sales, lemonade stands and to countless of dinner parties. I still find them to be irresistible. And they are so easy to make.

swedish chocolate fudge brownies decorated with strawberries

Pumpkin tart with chocolate ganash piped into intricate pattern

INGREDIENTS

Brownie

4 eggs
500 g granulated sugar
2 tsp vanilla extract
2 pinches flake salt
8 tbsp unsweetened (high quality) cacao
175 g all purpose flour
200 g melted butter

Fudge

100 g butter
2 tsp all purpose flour
4 tbsp granulated sugar
4 tsp unsweetened (high quality) cacao
100 g whole milk
90 g heavy whipping cream

DIRECTIONS

Preheat the oven to 400°F (200°C).
Prepare a liner with cupcake liners.
Mix all the ingredients until well combined.
Fill the cupcake liners about ¾ full and bake for 15-18 minutes. You want to take them out when they are still a bit sticky inside.
Remove brownies from the oven and place on a cooling rack to cool. The brownies will sink down a little in the middle, leaving a perfect little pocket for the fudge to be poured into.
For the fudge: melt the butter.
Add the flour, sugar and cacao and stir until smooth.
Add the milk and whip cream.
Heat up on low-medium heat until the fudge is thickening up.
Add a bit of the fudge on each brownie.