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Warm chocolate fudge brownie
- Mark Jarvis
Published: February 24, 2021 at 5:14 PM
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Serves 9
Easy
Total time: 1 hr
+ Cooling
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Decadent, rich, comforting and oh-so-chocolatey, this beautiful brownie recipe is served with homemade earl grey custard and comes from the kitchens of Liv restaurant
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Treat yourself to this warm chocolate fudge brownie, then try our classic chocolate brownies, vegan brownies, peanut butter brownies, Oreo brownies and more gooey brownie recipes.
Mark Jarvis is chef director at Liv in Belgravia, a relaxed spot in this smart part of London, where traditional roasts are elevated by careful sourcing of meat and seasonal produce, and Mark’s experience running restaurants including Anglo in Farringdon.
Ingredients
Nutrition
CHOCOLATE BROWNIE
- 300g dark chocolate
- 230g butter
- 300g caster sugar
- 100g muscovado sugar
- 5 large eggs
- 155g plain flour
- 20ml espresso coffee
- 2 tbsp cocoa powder
- a large pinch salt
EARL GREY CUSTARD
- 500g milk
- 200g double cream
- 2 earl grey teabags
- 5 egg yolks
- 120g golden caster sugar
- a pinch salt
Nutrition: per serving
- kcal910
- fat56.1g
- saturates32.2g
- carbs85.9g
- sugars68.7g
- fibre4.6g
- protein13.2g
- salt0.9g
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Method
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step 1
Heat the oven to 170C/fan 150C/gas 3 and line a 20cm brownie tin with baking paper. In a bowl sitting over – but not touching – simmering water, melt together the chocolate and the butter. Once melted, add the sugars and stir until dissolved. Remove from the heat and cool slightly, then add the eggs one by one, whisking well in between, followed by the remaining ingredients.
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step 2
Bake for 25-30 minutes or until set but with a bit of wobble in the middle. Cool, then cut into nine portions.
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step 3
For the custard, bring the milk and cream to the boil, add the teabags and leave to infuse for 20 minutes.
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step 4
Strain the mixture through a fine sieve into a clean pan and bring back to the boil. In a bowl, whisk together the egg yolks sugar and salt, then pour over the milk mixture while whisking.
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step 5
Tip back into the pan and cook gently until the custard thickens and coats the back of a spoon or leaves a ribbon on the surface when drizzled back on itself.
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step 6
To serve, warm the brownies in a low oven, put in bowl and serve with the custard poured over.
Head here for more brownie recipes
Authors
Mark Jarvis
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