Gooey Chocolate Brownies

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Now I know I’ve already put a brownie recipe up on the Blog (Raspberry Chocolate Brownies)….

BUT, there is always room for more brownies and at the request of a lotta people, I’m putting up my classic brownie recipe. The method is identical to my other recipe, but the chocolate quantities are slightly different.

Also, I have discovered a little tip: brush a layer of butter onto your non-stick tray and the brownies will pop out even more beautifully! Once they’re out the oven, allow to cool in the tray before covering with tinfoil/cling film and placing in the fridge over night. This takes will-power I know , but it will be worth it! The next day you’ll be able to cut up small cubes of gooey, chocolatey deliciousness. NOM.

You’ll Need:

  • 200g dark chocolate, broken into chunks (I use Bournville dark chocolate)
  • 150g milk chocolate, broken into chunks (I use Milka or Cadbury’s Dairy Milk)
  • 250g pack salted butter
  • 400g soft light brown sugar
  • 4 large eggs
  • 140g plain flour
  • 50g cocoa powder (Bournville or Cadbury)

First of all heat your oven to 180C/160C fan/gas 4 and butter your non stick tray ready for brownie goo.

Break up the chocolate into small cubes.

Weigh your butter and sugar, then place the chocolate, butter and sugar in a wide pan and gently melt, stirring occasionally with a wooden spoon.

Melting time

Don’t fiddle with it too much or you will ruin the chocolate, it’s very temperamental. Also make sure you do this on a low heat, as you don’t want the chocolate to burn. Remove from the heat and let the mixture cool for at least 10/15 minutes. If you don’t let it cool, you’ll end up with a chocolatey scrambled egg concoction.

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Stir in the eggs, one by one, into the melted chocolate mixture. It will gradually get more shiny and luxurious!

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Sieve over the flour and cocoa, and stir in.

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Now pour the mixture into the tray, and bake for 35-40 minutes, depending on your oven. Test them, they should be still gooey on the tsting knife but the mixture shouldn’t be raw. Just go with your instincts a little. If the top starts the burn while in the oven, just place some foil over the top while they keep cooking.

Allow to cool, cover and refrigerate overnight or for a few hours. This allows the brownies to set properly. Cut with a knife and/or cake spatula.

Enjoy my lovelies 🙂

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