EASY GOOEY CHOCOLATE BROWNIES
Let me show you how to make perfect gooey brownies and not just another chocolate cake.
Equipment
- Scales or measuring cups
- Measuring Spoons
- Microwave safe bowl to hold butter & chocolate
- Microwave or use stove top for melting
- Spoons (several)
- Mixing bowl
- Sieve
- Stand/Hand-held Mixer
- Plastic/silicone baking spatula
- Baking tin (approximately 23 x 23 cm (9in square). Don’t use too small a dish or it will take too long to cook. You want the sum of the length + width to be about & not to exceed 46 cm (18 inches) or they will be too thin).
- Spray, lining paste or butter for greasing
- Baking/parchment paper
- Scissors & pen/pencil (optional)
- Timer
- Wooden Cocktail stick
- Cooling rack
Ingredients
- 185 grams Butter, unsalted & cubed (1 stick + ⅓ cup or 6.5 oz)
- 185 grams Milk chocolate (6.5 oz semi-sweet)
- 200 grams Granulated sugar (1 cup, 7 oz) plus
- 75 grams Light Brown Sugar (⅓ cup, 2.5 oz) OR 275g/9.75/1⅓ cup Golden Granulated Sugar.
- 3 Medium Eggs (US Large)
- 85 grams Plain Flour (⅔ cup, 3 oz All Purpose Flour)
- 40 grams Cocoa Powder (⅓ cup, 1.5 oz)
- 100 grams Dark Chocolate (3.5 oz bitter chocolate)
Instructions
- Break up the 185g/6.5oz milk/semi-sweet chocolate & microwave in 30 second bursts, stirring well in-between each, until nearly melted. Then add in the cubed butter & mix well & then continue heating & mixing till all melted. Leave to cool while you gather the other ingredients. Alternatively, melt in a bowl over a pan of barely simmering water.
- Weigh out the flour & cocoa through a sieve into another bowl (not the main mixing bowl).
- Grease the baking tin & place baking paper/parchment inside it. See photo 1 above for how to cut your paper to fit. I usually hold in position with baking spray or Cake Lining Paste
- Next whisk the eggs & sugar with a hand/stand mixer for approximately 4 – 5 mins, on medium to high speed. It must become thick & creamy, paler in colour & increased in volume. This is the key to these gooey brownies. See Photo 2 above.
- Gently fold in the melted chocolate/butter with a plastic/silicone baking spatula & do so in the shape of a number 8. Mixing too vigorously will undo all the whisking from earlier. Mix just until all mixed in and no more. See photo 3 above.
- Next re-sieve the flour & cocoa mixture, into the batter. Mix it in again like before until no flour is visible, and scraping down the sides too.
- Roughly chop the remaining 100g/3.5 oz dark/bitter chocolate & finally fold into the batter just till evenly distributed. See Photo 5 above.
- Pour the brownie batter into the prepared pan & level off if required. See Photo 6 above. Leave to sit so that it will form a crust later. (Leave at least 10 mins). Heat up the oven to: 180°c/160°c Fan oven/350°f/Gas mark 4 while the brownie sits.
- Bake for about 18 – 25 minutes, turning the tray if needed, after half-way through. The top will have formed the crust, (see photo 7 below). Testing with a wooden cocktail stick, & the outer edges produce a clean stick whist the centre is a little moist with just a few crumbs. This is what we want. Leave the brownies to sit to cool down in the tin for 5 minutes. Then transfer via the paper, to the cooling rack to cool down completely before cutting into 16 squares. See tips in notes for cutting
- Store left-overs in an airtight container for a few days.
Video
Notes
Can be made gluten free, see main recipe post. Or decorate for Halloween with sprinkles or glaze (icing). Use to attach the sprinkles, or make a spider's web or Mummy brownie. (Add once brownies are fully cooled).
Type of chocolate can be adjusted to taste, just note however, that these brownies are very rich, so both chocolate being dark/bitter chocolate would maybe be too much. Also if using half dark/bitter chocolate, there is no need for higher cocoa content chocolate.
Don't skip the 5 minute mixing of the eggs and sugar stage, as this is key for gooey brownies.
Brownies can be cut much easier if left overnight to cool at room temperature. This will give much cleaner squares. Alternatively, place in the fridge, (while still in the tin) to speed up cooling, from about 15 minutes after coming out of the oven.
More Brownie Recipes: Browned Butter Hazelnut Brownies, Chocolate Orange Brownie Stack, or Mini Egg Gooey Brownies
Type of chocolate can be adjusted to taste, just note however, that these brownies are very rich, so both chocolate being dark/bitter chocolate would maybe be too much. Also if using half dark/bitter chocolate, there is no need for higher cocoa content chocolate.
Don't skip the 5 minute mixing of the eggs and sugar stage, as this is key for gooey brownies.
Brownies can be cut much easier if left overnight to cool at room temperature. This will give much cleaner squares. Alternatively, place in the fridge, (while still in the tin) to speed up cooling, from about 15 minutes after coming out of the oven.
More Brownie Recipes: Browned Butter Hazelnut Brownies, Chocolate Orange Brownie Stack, or Mini Egg Gooey Brownies