Gooey Chocolate Brownie Recipe


I love chocolate; you could say it’s my Achilles heel.  You’ll understand then, my determination to make the most delicious chocolate brownies ever.  It took a few attempts to get to the recipe right, but I think the experimenting was definitely worth it.  Unlike traditional brownies, I’ve omitted any type of nut from this recipe, as I feel they detract from the dense, smooth texture.

This is an easy and foolproof recipe for perfect fudgy brownies.  I think these are the ultimate brownies and you won’t ever need another recipe!  A bold statement, I know, but give it a try and let me know if you agree.

Ingredients

  • 150g dark (bittersweet) chocolate, chopped
  • 50g milk chocolate, chopped
  • 150g unsalted butter
  • 1/2 tsp of salt
  • 250g caster sugar (extra fine sugar)
  • 3 tsps vanilla extract
  • 3 eggs
  • 125g plain flour

Method

Serves:  Approximately 20 bite size pieces or 10 large squares

  1. Pre-heat the oven to 180C and line a 20cm x 20cm x 6cm tin (or there about) with baking parchment.  I bought my tin from Williams Sonoma on a trip to NY, however, John Lewis and Lakeland have good alternatives.
  2. Put the dark chocolate, milk chocolate and butter into a bowl and suspend it over a saucepan of simmering water, making sure that the bowl doesn’t touch the water.  Stir occasionally with a plastic spatula.  Alternatively you could use your microwave for this stage.  Put a microwave safe bowl into the microwave for 30-second blasts on full power, stirring after every 30 seconds.  This should take around 2 – 3 minutes.  Once the chocolate and butter have completely melted, leave to cool for 5 minutes.
  3. When the chocolate and butter mixture has cooled down, stir in the caster sugar, vanilla extract and ½ teaspoon of salt.
  4. Lightly beat the eggs in a small bowl and then whisk into the chocolate mixture.
  5. Finally, sift the flour into the chocolate mixture and gently fold it in.
  6. Pour the mixture into your prepared cake tin, making sure you scrape in every last drop!
  7. Pop in the oven for 30 minutes.  After 25 minutes, check on them and then continue to check every 1-2 minutes until they’re done.  This is crucial, as a minute too long and your brownies will go from divinely squishy to a cake texture, albeit a nice one!
  8. Test the cake with a skewer – what you’re looking for is for it to come out a little bit gooey – not raw though!  The top should have a lovely thin and cracked crust. Remember, it will continue to cook for a little while once out of the oven.
  9. When you think it’s done, remove from the oven and let it cool in the tin for 5 minutes before removing and placing it on a cooling rack.
  10. Once completely cooled, cut into either bite size pieces or larger squares.

Domestic Princess tips for the perfect brownie:

  1. When melting the chocolate, do not allow any water to get near it, as this will cause it to split and you’ll have to start over again.  Make sure all your bowls and utensils are bone dry.
  2. Try and use dark chocolate that has a cocoa content of 70% or more.
  3. Don’t omit the 1/2 teaspoon of salt, adding it in helps bring out and intensify the chocolateyness.
  4. Don’t stir the mixture for too long, over working the mixture can release too much gluten from the flour, making the finish product tough.
  5. Always try and choose vanilla extract over vanilla flavouring.

I like to eat mine on their own with a nice cup of tea, but a generous square could easily be served as pudding with a scoop of delicious vanilla ice cream and a drizzle of hot fudge sauce, or with a dollop of crème fraiche, which will cut through the richness of the brownie.

So, throw away your packet brownie mixes and get baking!  I would love to hear how you get on when making these.  And if you’ve got any questions, please just ask!

With much love

The Domestic Princess

xoxo

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Comments

  1. My mouth is salivating! I’ll give it a go in my Indian oven (it only bakes at one temperature) and if it’s a failure I’ll save any future baking for my move to Singapore in a few months.

  2. I’ve already tried it and is absolutely scrumptious!

  3. Ann-Marie says:

    Just to give everyone the benefit of my stupidity, do make sure that the choc/butter mixture has COOLED before adding the eggs. Tried to make brownies in a hurry once and ended up with a delightful chocolate flavoured scrambed egg mix … :/ x

  4. This sounds lush Em! Will have to give them a try once I’ve bought a suitable tin to bake them in – the closest thing I’ve got is a roasting tin and I’m guessing that won’t do! xxx

  5. I just had the brownie with my tea………I came over all unnecessary……it was gorgeous…. Better
    than sxx and lasted longer. Perfect end to my weekend 🙂

  6. debbie h says:

    Thanks for recipe. Zach made them for lunch today, Finn made orange and thyme ice cream to go with them. Delicious x

  7. best ones iv tried so far! but i changed it a tiny bit by putting oreos in the bottom of half of it and poured the mix ontop as a change though

  8. this recipe is Amazing!
    tried and tested many times and never failed
    fabulous every time thanks for this recipe !! 😛

  9. Hi, this weekend is fastidious in support of me, as this point in time i am reading this fantastic informative post here at my residence.

Trackbacks

  1. […] 8″ x 8″ x 2″ (20cm x 20cm x 5cm) traybake tin, as I mentioned in the Chocolate Brownie post a few weeks ago.  It can be used for lots of different types of traybakes.  I have a recipe for a […]

  2. […] describe it would be to liken the taste to a bar version of a cookie, and the texture to that of a brownie – gooey and chewy.  In fact, you might think of a blondie as the brownie’s cousin. […]

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