Now, I don’t want to be held responsible for diet sabotage, so if you’re in training for the beach look away now! This post is choc full of the richest and most indulgent gooey brownies you ever did see. This simple recipe makes brownies with a crunchy shell and moist interior.
It all began at work, where we seem to have employed nothing but food enthusiasts. As a result there’s always exciting baked goods finding their way into the office. One day not too long ago in came some brownies, probably the best I’ve ever tasted and I had to know the recipe! I made a few tweaks (as always) here and there and think this is the definitive recipe for those who like their brownies crunchy on the outside, but outrageously thick and gooey on the inside.
Gooey Chocolate Brownies
- 100g 70% dark chocolate
- 75g milk chocolate
- 40g cocoa powder
- 175g unsalted butter
- 3 eggs
- 250g caster sugar
- 75g plain flour
I use Green & Black’s chocolate & cocoa powder for this recipe (a popular “luxury” chocolate brand here in the UK) as I think they make really good quality stuff. The dark chocolate gives the brownies that intense rich flavour, with a helping of creamy milk chocolate to balance out any bitterness.
Pre heat your oven to 180c and grease a 20cm cake tin. Ideally this should be square, but if you don’t have one (like me) a round tin is perfectly fine. Next step is to cream the sugar & eggs together in a bowl until thick and fluffy. Once light in colour and full of air, set it aside and get ready to make unadulterated chocolate heaven. To do this, add your chocolate and butter to a heat proof bowl or jug, and melt slowly over a pot of boiling water.
Just look at that colour! One more?
Once you’re done stirring it around and marvelling at the shininess, pour this into your sugar & egg mix.
Finally, sift in the flour and cocoa. Fold this in with a wooden spoon until you’ve got yourself a well combined, extremely thick chocolatey mix.
This goes into your tin and into the oven for 25-35 minutes, depending on how powerful your oven is. The aim is a thick, crunchy crust with a very soft centre. Test the brownie by sticking in a skewer. Unlike cakes, it should come out coated in the mixture. It should have a slight resistance when you test it.
Leave these to cool in the tin, then pop in the fridge to firm up a little before cutting. If you’ve managed to wait that long, you best reward yourself for your hard work!
Crunchy, almost biscuity topping…
…Seriously oozy inside!
These babies are mighty powerful so I cut them into pretty small chunks. They go great with a cup of coffee or some icecream, or nothing at all!
Just see how many times you can look at the batch and justify, “Oh just a little bit more.” If you need more indulgent treat inspiration, you can also check out my pick n mix brownies, or if you’d like a recipe without the sugar and indulgence, check out my keto brownie recipe!
- 20cm cake tin
- 250 grams sugar (caster)
- 175 grams butter (unsalted)
- 100 grams dark chocolate
- 75 grams milk chocolate
- 75 grams flour (plain)
- 40 grams cocoa powder
- 3 eggs
- Pre heat oven to 180C.
- Add sugar and eggs to mixing bowl and combine into a fluffy, airy mixture. Set aside.
- In a separate heat-proof bowl, add chocolate (broken down in to smaller pieces) and butter. Melt slowly over a pot of boiling water.
- Once fully-melted and combined, slowly pour the choclate into your sugar and egg mix whilst continually stirring. It is important not to rush this step, as you don't want the hot chocolate to cook the egg.
- Sift in the flour and cocoa, and then gently fold with a wooden spoon until fully combined.
- Pour into a greased 20cm cake tin, and bake for 25 to 35 minutes.
- Test the brownies by poking a skewer in to the centre. It should have a resistence going in, and unlike cakes, some mixture should cling to it once removed.