zoom Martha's chocolate fudge townie

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Martha's chocolate fudge townie

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Martha's chocolate fudge townie

    • Vegetarian
    • Preparation time: 20 minutes + 30 minutes chilling time
    • Cooking time: 40 minutes
    • Total time: 60 minutes + 30 minutes chilling time

    Serves: 8

    Ingredients

    For the pastry case:
    200g plain flour
    20g ground almonds
    35g icing sugar
    125g butter, diced
    1 medium Waitrose British Blacktail Free Range Egg, separated

    For the brownie filling:
    50g butter
    400g plain chocolate
    45g plain flour
    ¼ tsp baking powder
    ½ tsp instant coffee granules
    2 medium Waitrose British Blacktail Free Range Eggs
    130g caster sugar
    50-100g chocolate chunks
     

    Method

    1. Preheat the oven to 180°C, gas mark 4 and lightly grease a 34 x 11cm rectangular tart tin.

    2. To make the pastry, place the flour, almonds, icing sugar and butter into a food processor and pulse until it resembles fine breadcrumbs. Add the egg yolk (save the white for glazing) and 1 tablespoon of cold water and pulse again. The mixture will clump together, so shape it into a rectangular shape using your hands, wrap in clingfilm and place in the fridge for 30 minutes.

    3. Roll the chilled pastry out into a large rectangle just larger than the tin. It should be around 0.5cm in thickness. Gently place into the tin, making sure you push the dough right into the edges. Place a layer of baking parchment over the tart, fill with baking beans (rice or lentils will work just as well) and bake for 25 minutes. After 15 minutes of baking, remove the baking parchment and beans and brush with the beaten egg white. Return to the oven for the remainder of the baking time.

    4. To make the brownie filling, melt the butter and chocolate together over a pan of simmering water. Combine the flour, baking powder and coffee in a small bowl.

    5. Place the eggs and sugar into the bowl of a stand mixer and whisk until the mixture looks pale and has doubled in size. Pour the eggs into the chocolate mixture and gently stir, then fold in the flour until you have a thick, glossy mixture. Spoon the brownie mixture into the blind-baked tart case, sprinkle with chocolate chips and bake for 15–20 minutes. The top should be shiny and just starting to crack, and it should feel firm but not dry. Allow to cool slightly before removing from the tin. Serve warm with a scoop of ice cream or whipped cream for an indulgent dessert!

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary