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   Welcome to The Cherry Tomato! On this blog I share simple and tasty recipes, hacks to make your life much easier in the kitchen and tidbits to help you maintain your kitchenware...... So, have a look around the site and have fun cooking!!!

Chocolate Fudge Brownies

These brownies will change your life!!! I am not a sweet tooth and as I’ve mentioned before, I’m actually allergic to chocolate so I can’t stand too much of it. HOWEVER! However, these brownies for me are the bomb. They are dense, moist, gooey with a little bit of crunch from the bits.

It‘s a dessert but girls, if you’re having one of them days, this brownie and a generous dollop of vanilla ice cream will sort you out proper. If you have guests over for a dinner party, this is a sure winner, if you've upset your spouse or other half, lol all will be forgiven.

Makes 9 brownies

  • 250 grams butter

  • 200 grams brown sugar

  • 140 white sugar

  • ¼ tsp salt

  • 1 tsp vanilla

  • 3 eggs, 1 yolk

  • 250 grams walnuts cut into chunks

  • 100 grams cocoa powder

  • 100 grams all purpose flour

For the Ganache

  • 50ml whole milk

  • 100 grams dark chocolare (cut into bits or you can use cocoa nibs)

  • 25 grams unsalted butter

Special equipment - Square brownie baking tin

Preheat oven to 175°C and line the square tin with parchment paper. To make it easier to remove the brownies later, have an overhang of parchment paper over the edges of the baking pan.


Place the butter in a heat-proof bowl and microwave to melt the butter.

Add the brown sugar, white sugar and salt while the butter is still warm and mix it up into a paste.

Then add the vanilla, , eggs and egg yolks to the butter-sugar mix and whisk for about 2 to 4 minutes or until the mix is a bit pale.

In a separate bowl, sift the flour and cocoa powder together (sifting is great because it adds volume/air so you get a light but dense brownie).

Add the sifted ingredients and the chopped walnuts into the wet ingredients a little a time and use a spatula to gently mix it up so you don't lose the trapped air.

Scrape the batter into the prepared tin making sure its evenly spread.

Place it into the oven on the middle shelf for about 30 to 35 minutes.

As the brownies bake, put your milk into a pan and bring it to a simmer. Once simmered, add the butter and let it melt then add the chocolate. Once you've added the chocolate, take the pan off the heat and gently stir the ingredients together with a spatula until the chocolate has melted. Transfer the mix to a bowl and set aside to use on the brownies.

Remove the brownie from the oven and let it cool down to room temperature. Once cooled, spread the ganache over the brownies and let it cool for another 15 minutes for the ganache to set.

Use a warm knife to cut the brownies into 9 pieces (make sure you clean the knife after each cut so you have neat edges) and serve with a generous scoop of vanilla ice cream.


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