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gooey chocolate brownie

The most indulgent chocolaty & fudgy brownies. Perfect for any celebration. Much better than any brownie that comes from a box and just as easy to make.

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gooey chocolate brownie

Yields12 Servings

 150 g Dark chocolate (broke up)70% cocoa solids
 150 g Unsalted Butter
 3 Eggs
 1 tsp Vanilla extract
 100 g Dark brown muscovado sugar
 150 g Caster sugar
 100 g Plain flour
 50 g Cocoa powder
 1 tsp Instant coffee powder
 ½ tsp fine sea salt
 100 g Dark chocolate chips
 75 g Walnut halves (broken up)Optional

1

Preheat oven to 180°C and line a 9x9" baking tin with parchment paper. Melt the chocolate and butter in a pan over a low heat. Stirring occasionally, then set aside to cool.

2

In the mean time, crack the eggs, sugar and vanilla extract into a bowl and using an electric mixer whisk until thick airy and pale. Whisk the cooled chocolate and butter into the eggs and sugar until combined.

3

Sieve together flour, cocoa powder, coffee and salt and fold into the wet ingredients until a smooth batter is achieved. (You can skip the sieving stage and add the dry ingredients directly to the wet ingredients.)
Fold in the chocolate chips and nuts if desired.

4

Pour into the lined baking tin and bake for 25 minutes. Until firm and pale brown on the outside. They should be gooey still in the centre. Remember they will firm up slightly more as they cool. Allow to cool in the tin on a wire cooling racking before removing the parchment paper and cutting.

Ingredients

 150 g Dark chocolate (broke up)70% cocoa solids
 150 g Unsalted Butter
 3 Eggs
 1 tsp Vanilla extract
 100 g Dark brown muscovado sugar
 150 g Caster sugar
 100 g Plain flour
 50 g Cocoa powder
 1 tsp Instant coffee powder
 ½ tsp fine sea salt
 100 g Dark chocolate chips
 75 g Walnut halves (broken up)Optional

Directions

1

Preheat oven to 180°C and line a 9x9" baking tin with parchment paper. Melt the chocolate and butter in a pan over a low heat. Stirring occasionally, then set aside to cool.

2

In the mean time, crack the eggs, sugar and vanilla extract into a bowl and using an electric mixer whisk until thick airy and pale. Whisk the cooled chocolate and butter into the eggs and sugar until combined.

3

Sieve together flour, cocoa powder, coffee and salt and fold into the wet ingredients until a smooth batter is achieved. (You can skip the sieving stage and add the dry ingredients directly to the wet ingredients.)
Fold in the chocolate chips and nuts if desired.

4

Pour into the lined baking tin and bake for 25 minutes. Until firm and pale brown on the outside. They should be gooey still in the centre. Remember they will firm up slightly more as they cool. Allow to cool in the tin on a wire cooling racking before removing the parchment paper and cutting.

Brownies
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3 Comments on “Brownies

  1. My favourite! This recipe looks great. I’m going to try it out I’ve never been able to make good brownies at home.

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