Chocolate brownie recipe

Chefs chocolate brownie recipe is really simple to bake.

This recipe uses milk chocolate and malted milk powder which gives an extra subtle flavour to the chocolate brownies.

If you keep these chocolate brownies in the fridge overnight the brownies will develop a chewy fudge texture to sink your teeth into, so much so that it is almost like eating actual chocolate fudge.

No special brownie tin needed for this chocolate brownie recipe, just use an 8 inch square or round cake tin, then slice the brownies as and when you want to.

Chocolate frosting can be spread over the top of the brownie cake if desired, for this chocolate brownie recipe Chef lightly dusts the top with malted milk powder.

It is great to serve the brownies with some Maltesers or Whoppers because malt is used in the brownie recipe.

Just follow the step by step pictures below and get baking.

Ingredients for chocolate fudge brownies

4oz Margarine
4oz Caster sugar
6oz Plain flour
2 Eggs (medium)
180g Milk chocolate
1 tsp Baking powder
1/2 tsp Vanilla essence
2oz Light malted milk powder

Picture of a Malteser UK or Whopper USA.

Picture of melted milk chocolate.

After being in the fridge the centre of the brownie cake almost tastes like real chocolate fudge.

How to make milk chocolate fudge brownies



Cream together the margarine and caster sugar.
Add one egg and mix.

Half fill a pan with water and bring to the boil, turn down the heat and simmer.

Place a bowl on top of the pan and add the chocolate to the bowl.

Stir a little from time to time until the chocolate melts. This should only take a few minutes.

Once the chocolate has melted carefully remove the bowl from the pan using a towel.

Pour the melted chocolate into a new dish and spread around the side of the dish to help with the cooling process.

You do not want to add the chocolate to the cake mixture whilst it is hot, nor do you want it to cool too much.

Add the flour, baking powder, malted milk powder, vanilla and egg.

Mix well.

Pour in the melted chocolate, mix briefly.

The chocolate brownie mixture will have an almost gluey consistency whilst you whisk.

Pour the tasty chocolate brownie cake mixture into an 8 inch round/square baking tin that has been greased and floured.

See the delicious brownie mixture fold into the cake tin.

Bake in a hot oven at gas mark 6 for 25-30 minutes.

Turn down the heat to gas mark 4 and cook for a further 20-30 minutes.

Leave for 5 minutes then remove from the tin and cool on a wire rack.

Enjoy Chefs chocolate fudge brownie recipe.

When left overnight in the fridge these chocolate brownies develop into a chocolate chewy fudge texture.

See Chefs:

Chocolate cake recipe

Chocolate brownies recipe

Brioche recipe

How to make light brioche rolls

Brioche is a rich bread where butter and eggs are used with strong white bread flour.

Chefs light brioche recipe still uses butter and eggs but just not as much as a traditional rich brioche recipe.

These brioche rolls are so delicious that you could possibly just sit eating them off a plate rather than serving the rolls with a meal.

It is best to eat the rolls on the same day as baking as the flavour and texture is wonderful.

The shape of the brioche rolls also add an extra excitement to the recipe, it is really nice to eat these delightful mini brioche rolls and serve them to others who can enjoy them.

Just follow the step-by-step pictures below and get baking.

Ingredients for Light brioche rolls

2 oz Butter/Margarine
1 Tbsp Caster sugar
1 tsp Salt
2 Eggs (medium)
225ml Milk (soya milk works)
1 Sachet of active yeast (2 tsp)
550g Strong white bread flour
Blue poppy seeds (optional)

Picture of light brioche roll with blue poppy seeds ready to go in the oven.

Picture of the fluffy inside of a light brioche roll.

How to make light brioche rolls

Melt the milk, butter and sugar in a small pan on a low heat until the sugar is dissolved and butter melted.

Do not boil just gently heat.

Leave to cool down for 10 minutes or so, you want it to feel tepid (slightly warm) not hot.



Mix the flour and salt together in a large mixing bowl.

Mix through the dried yeast.

Whisk both eggs.

Take a tablespoon of eggs and place in a small cup, this is to egg wash the brioche rolls.

Make a well in the centre of the flour and pour in the melted butter along with the whisked eggs.

Bring the brioche dough together.

Knead the brioche dough for 10 minutes.

Place into a clean greased bowl and cover.

Leave in a warm place for 30 minutes or until it has doubled in size.

Knead the dough briefly.

Cut the dough into small pieces.

Take a small piece of dough.

Briefly knead it into a round shape.

Take a smaller piece of dough and shape the same by kneading it into shape.

Push your thumb into the top of the brioche roll.

Place each brioche roll onto a greased and floured baking tray.

Lightly grease some cling film and loosely place on top of the brioche buns.

Leave in a warm place for 30 minutes or until doubled in size.

Mix the tablespoon of eggs with a a little milk and brush the brioche rolls.

Sprinkle some brioche rolls with blue poppy seeds.

Bake in a hot oven at gas mark 7 for 20 minutes or until golden.

Do not place on the top shelf of the oven.

Once baked place on a wire rack to cool down a little.

Eat freshly baked light brioche on the same day as baking.

Enjoy Chefs light brioche rolls recipe.