Enjoy In This Perfect Dessert – “Gooey Chocolate Brownies”
Gooey Chocolate Brownies
- 300g dark chocolate (between 50% and 70% cocoa solids – sugar adjusted below to compensate for different types of chocolate)
- 300g unsalted butter
- 450g caster sugar (use 450g if your chocolate is closer to 70% cocoa solids – use closer to 400g if your chocolate is on the sweeter side; can also use brown sugar for a slightly different taste)
- 6 large eggs
- 1 tsp vanilla extract
- 100g ground almonds
- 100g flour (any kind of flour – do feel free to use rice flour or a gluten free blend) OR 25g cocoa powder and 75g flour
- Optional additions: a few handfuls of dried morello cherries, dried cranberries, chopped nuts or chopped chocolate
Preheat oven to 160 degrees Celsius/325 degrees Farenheit. Line a pan with baking parchment. I use a pan that’s about 21cm x 27.5cm (8 ½ x 11 inches) but if you want a brownie that’s thinner or thicker you can adjust the pan size accordingly.
Chop the butter into chunks and put into a large saucepan. Break the chocolate into pieces (if it isn’t already) and add to the saucepan. Melt the butter and chocolate over low heat, regularly stirring. Once the mixture is almost melted, remove from heat and continue stirring until the melting is complete. Pour in the sugar and mix until combined. Add eggs, 1 at a time, stirring after each addition until completely mixed in. Add vanilla extract and stir until combined. Add almonds and flour and stir until just combined. If you’re adding any dried fruit or chopped chocolate that will be inside (not on top of) the brownie, do it now and stir it in.
Pour the batter into your prepared pan. Sprinkle over anything you’re putting on top. Put the brownies into the oven and bake for approximately 40 minutes (for the pan size given above). The baking time may be a bit more or a bit less – if you can smell chocolate, they’re done. It’s a simple but effective rule. If you can smell chocolate at the 35 minute mark, take them out of the oven. If you can’t smell it at the 40 minute mark, give them another 5 minutes. The smell is key. The brownies will be slightly wobbly in the middle when you take them out of the oven but you want that. They will continue to set as they cool.
Cool completely before cutting because they will just fall apart on you if you try and cut them when warm. Trust me, I’ve tried and learned my lesson. I generally stick mine in the fridge before cutting them. Cut into appropriate sized pieces (I’ll leave to you what you consider to be “appropriate”) and store in a tightly sealed container in the fridge or freezer. ENJOY