Wispa Gold Fudgy Brownies

Fudgy Wispa Gold Brownies on a white painted background

Is there any baked good better than a ridiculously fudgy brownie? Let us know.

 

We think it’s possibly the best. We also think ours are the best – but of course we would… 

 

This recipe is made using our signature brownie batter recipe, which you may have already seen for our Easter Brownies. They were an absolute HIT, and we were delighted with how they turned out. Now, however, it’s time for round two. Wispa Gold Fudgy Brownies. Random, right? Well, a cousin of mine loves Wispa Gold, it was his 30th Birthday and Wispa Gold Brownies just made sense. Thank god these were created, because they are UNREAL. 

Fudgy Wispa Gold Brownies birds eye view
Fudgy Wispa Gold Brownies on a cooling rack all together with a pallet knife
Fudgy Wispa Gold Brownies on a cooling rack all together
Fudgy Wispa Gold Brownies on a metal cooling rack and baking paper

So, how do you make the most fudgy wisps gold brownies? It’s quite simple. 

 

Make a ridiculously good batter, like lick the mixing spoon clean batter. Bake nice and low for about half an hour. Gently place some partially frozen Wispa Gold chunks into the warm brownie crust and leave to cool. 

 

That’s, in short, it. 

 

The trick to stop them going too cake-like is to gently fold in the dry ingredients with a wooden spoon or spatula. This reduces the gluten development, and in our opinion, creates a better brownie.

 

Another trick we have is to turn you oven to a non-fan setting (if you don’t have a fan oven, then great!) and cook them on a lower heat than usual – we choose 170C, middle rack for 30 minutes. Just remember though, all ovens vary so it may take a couple goes to get the timing perfect. 

 

If you check out our video tutorial below, and have a good read of our recipe card, this will stand you in good stead to becoming a Brownie Champion! Remember, if you do make these, send us some snaps, tag us in your pics and lets us know! We love to see what you’re making. 

Fudgy Wispa Gold Brownie against a plain white background

Wispa Gold Fudgy Brownie Video tutorial

The Wispa Gold Fudgy Brownie Recipe

Fudgy Wispa Gold Brownies on a white painted background

Wispa Gold Fudgy Brownies

Gooey quadruple chocolate Wispa Gold Fudgy Brownies perfectly baked with a glossy crust, topped with pieces of Wispa Gold.
Prep Time 5 mins
Cook Time 30 mins
Cooling Time 4 hrs
Course Dessert
Cuisine American
Servings 12 Brownies
Calories 375 kcal

Equipment

  • Mixing Bowl
  • Whisk
  • 8x16 Deep Wall Baking Tray
  • Baking Paper
  • Small saucepan
  • Wooden Spoon
  • Spatula

Ingredients
  

Brownie Batter

  • 60 g Coco Powder
  • 75 g Self Raising Flour
  • 150 g Butter
  • 340 g Caster Sugar
  • 3 Large Eggs
  • 1 tsp Vanilla Bean Paste
  • 50 g White Chocolate Chips
  • 50 g Milk Chocolate Chips
  • 50 g Dark Chocolate Chips

Toppings

  • 3 Wispa Gold Bars full size

Instructions
 

  • Pre-heat an Oven to 170c.
    Top Tip - VERY IMPORTANT - make sure your oven is turned to a non-fan setting. This cooks the brownie a little more gentle. If your oven has no fan, great! If you can't turn your oven fan off for what ever reason, reduce the heat to 160c.
  • Place the wispa gold bars in the freezer

Brownie Batter

  • Melt the butter in a saucepan on a low heat
  • When the butter is fully melted, stir in the coco powder. Set aside and let cool until no longer warm to touch.
    Top Tip - Let the butter cool so it does not cook the eggs when added.
  • In the meantime, add the eggs and sugar to a mixing bowl, whisk to combine. Keep whisking for a couple minutes until the eggs become a pale and the sugar is well incorporated.
  • Add the cooled butter and coco powder to the egg and sugar mixture. Whisk to combine.
  • Add the vanilla paste and combine
  • Sift in the flour and use a wooden spoon to fold it in.
    Top Tip - Fold in the flour gently, this prevents too much gluten development and produces a gooey-er brownie. Over beating flour can lead to a chewier, more cakey brownie.
  • Finally fold in the chocolate chips carefully into the batter.

Baking

  • Line the baking tin with non-stick baking paper
    Top Tip - spray the tin with cooking spray to get the paper to stick. Trim the paper to fit the tin well. Cut into each corner by a couple cm to allow the corners to fold into the tray - see video for more info. See video for more info.
  • Add the batter to the baking paper lined baking tray. Speard out into the corners and even out the top.
    Top Tip - Avoid getting batter on the sides, as this will only burn during cooking.
  • Add the brownie batter to the pre-heated oven on the lower shelf. Bake for roughly 30 minutes. 
    Top Tip - All ovens are different. Our oven on a non-fan setting at 170c cooked these perfectly at 30 minutes. To know when they're done, simply check the edges, a crust "frame" should have appeared round the entire tray. If you're close to 30 mintues, feel free to open the oven and check the middle - touch it lightly, if it feels like a crust and still spongey, it's done.

Cooling, Resting & Topping

  • Take the brownies out and place on a heat proof mat/trivet.
  • Get the wispa gold's out of the freezer. Cut each bar using a big, sharp knife into 4 equal pieces. Thus, 12 pieces in total.
  • Immediately place the wispa gold pieces onto the brownie top and lightly press into position.
  • If you can wait, allow the hot brownies to cool for a couple hours, ideally 4. These will firm up enough to cut them without them falling apart - tehy are really fudgy!
    Top Tip - For best resuilts, do not cut the brownies until completely cool. The wispa bars will begin to melt from the residual brownie heat. These will need a good few hours to fully harden again, possibly overnight. Feel free to cut the brownies after 4 hours, just remember the chocolate toppings will still be totally soft.
  • Once cooled, slice into 12 pieces.
    Top Tip - To cut without cracking the top too much, use hot water and a sharp knife. Dip the knife in the water for a couple seconds and wipe clean - then cut the brownies. Repeat this after each cut.

Notes

  1. VERY IMPORTANT - make sure your oven is turned to a non-fan setting. This cooks the brownie a little more gentle. If you oven has no fan, great, set it straight to 170C and crack on! If you can't turn your oven fan off on your oven for what ever reason, reduce the heat further to 160c.
  2. When the butter has been melted let it cool so it does not cook the eggs when added. It needs to be cool or barely warm to the touch, but still a liquid.
  3. For a very gooey and oozy brownie, fold in the flour gently. This prevents too much gluten development and creates a far better texture, and a gooey-er brownie. Over beating flour can lead to a chewier, more cake like and brownie. Unless you like your brownies to be cake-y, then this is the wrong recipe.
  4. The brownies are cooked when a crust frame appears round the entire circumference of the brownie - the top will need to have a crust and be hard to the touch, but spongey underneath.
  5. For best resuilts, do not cut the brownies until completely cool. The wispa bars will begin to melt from the residual brownie heat. These will need a good few hours to fully harden again, possibly overnight. Feel free to cut the brownies after 4 hours, just remember the chocolate toppings will still be totally soft.
  6. To cut without cracking the top too much, use hot water and a sharp knife. Dip the knife in the water for a couple seconds and wipe clean - then cut the brownies. Repeat this after each cut.
 
 
Keyword Baking, Chocolate

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Nice to meet you!

Nice to meet you!

I'm James. A full time technical analyst and part time home cook. I live in London, England and run the Fork & Twist website. I'm passionate about good food and I'm so happy you're checking out one of my recipes.