Do you prefer cakey or fudgy brownies?! This I’m showing you one brownie recipe that you can tweak just ever so slightly to make either a cakey or a fudgy brownie. It all comes down to the fat and flour rations so by just changing them ever so slightly we can make two different types of brownie!
Check out the full ingredients below:
Fudgy:
250g Unsalted Butter
500g Caster Sugar
100g Cocoa Powder
4 Large Eggs
100g Self Raising Flour
Pinch Salt
Cakey:
125g Unsalted Butter
500g Caster Sugar
100g Cocoa Powder
150g Self Raising Flour
4 Large Eggs
Pinch Salt
Bake both brownies in a lined brownie tin for 23-25m at 180C/355F then take them out and allow them to cool completely. They are best if you place them in the fridge to set but it’s hard not to eat them straight away.
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