Vanilla Fudge Brownies
Gooey fudge vanilla brownies that have a shiny crackle top. Packed with white chocolate and toasted cashews, this recipe is rich, decadent and indulgent. The perfect dessert bar to bake and have in your kitchen for the week.
Equipment
- Large mixing bowl
- Rubber spatula
- 10x8 inch baking tray
- Baking paper
Ingredients
- 3/4 cup unsalted butter
- 1 and 1/4 cup brown sugar
- 1 cup castor sugar
- 1 tbsp vanilla the best you can get your hands on
- 3 eggs
- 2 cups and 2 tbsp all purpose flour
- 2 tbsp corn starch
- 1/2 tsp salt
- 1 cup white chocolate chunks chopped
- 1/2 cup toasted cashews
Instructions
- Preheat the oven to 175 deg C, line a 10x8 inch baking tray with butter and baking paper, make sure the paper has an over hang on both sides - this will help remove the brownies from the tin once cooled later, set aside.
- In a large mixing bowl add the butter, brown sugar and castor sugar. Microwave for 20 seconds and stir, repeat for 1-2 minutes until the sugars have relatively dissolved.
- Add the eggs and stir together thoroughly well combined. Add the vanilla and stir again.
- Add in the white flour, corn starch, salt, white chocolate and cashews, fold together until no dry pockets of flour in the batter.
- Pour into the prepared tin and bake for 28-30 minutes or unit the top is crusty and a tooth pick inserted into the center comes out with moist crumbs or jam like sticky crumbs.
- Allow it to cool before removing from the tin and slicing. Serve it with a glass of milk.
Notes
- Melting the sugars into the butter is essential to achieve that glossy, shiny crackle top texture once baked.
- Use the best vanilla you can for the flavors to be pronounced.
- The longer you bake these brownies the less fudgy they will be. I wouldn’t recommend baking them longer than 35 minutes as the residual heat will continue to cook them in the tin.
- If you do not have corn starch use almond flour or substitute with all purpose flour.