Gooey Chocolate Brownies are the perfect treat for you and your family. Whether you have a party coming up or just simply organising some treats. This recipe is a great base for adding any extra ingredients that you would like, such as nuts, white chocolate chips, dried fruits or marshmallows.
The better the chocolate the better the brownies so try to use the best chocolate that you can find. I’ve used over 70% dark chocolate but you can use milk chocolate as well if you find it too dark. You could also put the milk chocolate in the ganache to lessen the dark chocolate taste. Also, a quick tip is to remember to trust your instincts, when you think it is done, take it out and let it cool for as long as possible. Pour over your ganache and let it cool. The longer you let it cool, the easier it will be to cut into squares. You could make it the day before and leave it covered in the fridge overnight.
Brownies originated in the United States around the 1900’s. Although no one will ever know for sure who invented the brownie, most information points to a lady called Fannie Merritt Farmer. She edited the 1906 edition of The Boston Cooking-School cook book. It could have been planned, or like a lot of recipes, it could have simply been a great mistake. Some stories mention that the baker didn’t have enough flour or that they forgot to put in the baking powder so it didn’t rise. Either way I think we can all agree that we are glad brownies are here.
There are two types of brownies, cake sponge brownies and gooey chocolate brownies that tend to be quite fudgy: this is the latter. Whichever you prefer, enjoy them with some ice cream, simple serving cream or a fruit coulis. I’m sure whatever you decide to put in them, they will quickly become a family favourite.
- 200 grams Dark Chocolate (70%)
- 250 grams Unsalted Butter
- 1 teaspoon Vanilla Extract
- 1 teaspoon Sea Salt
- 15 grams Dark or Milk Chocolate chips
- 90 grams Cocoa Powder sift
- 70 grams Plain Flour sift
- 1 teaspoon Baking Powder sift
- 340 grams Caster Sugar/ Superfine Sugar
- 4 large Eggs room temperature
Quick Chocolate Ganache
- 200 grams Dark Chocolate roughly chopped
- 300 ml Double cream
- Preheat the oven to 180°c. Line your 24cm baking tray with greaseproof paper.
- Break the chocolate into small squares. Add the butter and the chocolate in to a bowl over a pot of simmering water. Stir regularly until melted. Be careful not to burn the chocolate.
- Once the chocolate is melted, take the bowl off the heat. Add in the chocolate chips, vanilla extract and sea salt. Combine well.
- Sift the cocoa powder, flour and baking powder into a clean bowl. Add the sugar and mix.
- Add the dry ingredients into the chocolate mixture and mix.
- Beat the eggs and add them in to the mixture. Mix well.
- Pour the mixture into the baking tray and cook for 25/30 minutes.
- When it's cooked you want a crust on top but still runny on the inside. If you put a skewer into the brownie it should come out with some chocolate on it.
- Combine the cream and chocolate in a bowl over a pot of hot water and slowly melt together. Pour over your brownies while they are still in the tray.
- Leave to cool completely and cut into small or large squares depending on what you want.
- Serve with some cream, ice-cream or even a fruit coulis.