Do you like chocolate brownies? Let me rephrase that, who doesn’t love brownies? I know, I know, there are some people out there that are not particularly fond of chocolatey treats. Luckily, I am not one of them and when it comes to brownies, I just can’t say no. They are not precisely the lightest of bites, but hey! Think about it as your reward for eating clean throughout the whole week.
As an avid sweet treat lover and a big fan of Sam’s sister’s mouth-watering brownies, I thought I’d share the following recipe with you, which she is a pro at. This is such an easy dessert to make and this gooey chocolate brownie recipe serves 12 chunky brownies, perfect for sharing them with loved ones and friends (if you don’t end up eating them all in one go, like we nearly did).
Gooey Chocolate Brownies
- Calories 370
- Fat 20.4g
- Saturates 12.39g
- Protein 3.51g
- Carbs 46.9g
- Sugars 36g
- Salt 0.1g
- Fibre 1.6g
- 180g Unsalted Organic Butter
- 200g Dark Chocolate
- 50g Milk Chocolate (Optional)
- 320g Golden Caster Sugar
- 130g Plain Flour
- 3 Eggs
- To Bake: Greaseproof Paper, Baking Tray
- Optional Fillings: Raspberries, Walnuts, Baby Marshmallows, Chocolate Chips (for an extra chocolatey experience!)
- Optional Decoration: Icing Sugar
- Preheat the oven to 170ºC/340ºF (Fan).
- Break up the dark and milk chocolate and cut the butter into small pieces. Mix them together in a heatproof bowl.
- Fill half a small saucepan with hot water. When the water is gently simmering, place the heatproof bowl over it (without touching the water). Leave until the chocolate and butter are melted, stirring regularly. Optional: melt the mixture in a microwave for 2min on high but be careful not to burn it!
- Remove the bowl from the heat and leave to cool to room temperature.
- Once cool, mix the chocolate and butter with the caster sugar, stirring it well.
- Add the flour and eggs. Stir it until it’s all mixed together.
- Cover the baking tray with greaseproof paper and pour in the brownie mixture. Optional: add a filling of choice, simply pressing it into the mixture.
- Put the brownie mixture in the preheated oven and bake for about 30-40min. Feel free to leave it longer if it’s still not quite cooked in the centre (use a toothpick to check). Remember: the perfect brownie is firm on the top but still soft and gooey in the middle; do not leave the mixture in the oven for too long, otherwise your brownies will end up being too hard and crunchy!
- Once baked, take the brownie cake out of the oven and leave it to cool in the tray.
- Once cooled, lift the brownies out of the tray and cut into chunky squares. Optional: add icing sugar to decorate!
Et voilà! See how simple it is? Sam and I enjoyed making them and we loved eating them even more. I have to admit eating your own chewy brownies makes them taste 100% better, and the raspberries and walnuts fillings did not disappoint. Needless to say, they were all gone within two days; to be honest I am surprised we managed stop ourselves from devouring them shortly after we got them out of the oven. It must mean we are getting old. Oh no!
You can have them just as plain brownies or, if you are feeling adventurous, add a scoop of chocolate/vanilla ice cream or berries on top! Simply delicious.
Have you made brownies before? Do you use any other extra fillings to make your brownies stand out? If you really loved our gooey chocolate brownie recipe please leave us a comment and show us some love on social media using the buttons below
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