Chefs Binge · American · Serves 10 brownies
The Ultimate Gooey Chocolate Brownie Recipe
A cocoa brownie rather than a chocolate one: 120 g of cocoa to 100 g of flour, half brown sugar, and out of the oven while the middle still wobbles.
Prep
10 min
Cook
15 min
Total
25 min
Serves
10 brownies
Per serving
323 kcal
Ingredients
3 Large Eggs
150 g Caster Sugar - dissolves into the eggs and gives the shine
150 g Brown Sugar - brings the moisture and the chew
170 g Butter - melted
100 g Plain Flour - less than the cocoa, and deliberately so
120 g Cocoa Powder - Dutch-processed. There is more cocoa than flour here, so the type matters more than it would anywhere else
1 pinch Salt - small but not optional, and what stops a very chocolatey brownie tasting flat
1 tsp Vanilla Bean Paste - optional, and it rounds the cocoa off
Alternative Ingredients
200 g Dark chocolate - for the chocolate version instead of cocoa; melt into the butter at step 2
Equipment
Small Saucepan · Whisk · Large Mixing Bowl · Spatula · Fine Mesh Sieve · Baking Tin or Tray (25x20cm or 8x10inch) · Baking Parchment · Measuring Cups and Spoons
Method
1
Oven Preparation. Preheat the oven to 180°C (356°F), or 160°C in a fan oven, and let it come properly up to temperature before anything goes in.
2
Melting the Butter. Melt the butter in a small pan over a low heat - small rather than wide, because a wide pan runs hot at the edges and can split the mixture. If you are making the chocolate version rather than the cocoa one, take the pan off the heat and whisk the dark chocolate in until it is completely smooth. Let it cool for a minute or two before it meets the eggs.
3
Mixing Wet Ingredients. In a large bowl, whisk the eggs, vanilla, caster sugar and brown sugar until the mixture turns noticeably paler and thickens enough to leave a trail, about two to three minutes. This is what dissolves the sugar and gives the crackly top, so do not hurry it.
4
Combining Chocolate Mixture. Pour in the melted butter and mix until it is fully incorporated, with no film of fat sitting separately on the surface.
5
Incorporating Dry Ingredients. Sift in the plain flour and cocoa powder and add the salt. Now beat it in firmly until the batter is thick and glossy, rather than folding it gently - that vigorous mix brings the butter back into emulsion and is what stops the brownies baking greasy.
6
Preparing the Baking Tin. Line a 25x20cm (8x10 inch) tin with baking parchment, letting it come up the sides so you can lift the whole slab out later. Pour the batter in and spread it genuinely level with a spatula, because a thick corner and a thin one bake at different speeds.
7
Baking Time. Bake for 15 minutes, and start looking at 12. The edges should be set and the middle still soft with a slight wobble. Push a toothpick into the centre, hold it there for two seconds and pull it out: a wet smear means gooey, moist crumbs mean fudgy, and a clean toothpick means overbaked.
8
Cooling and Serving. Leave them uncovered in the tin to cool completely before cutting. They carry on setting as they cool, which is why a tray that looked underdone coming out of the oven is right an hour later, and cutting them warm tears the middle. Chill the slab for an hour for clean squares, wiping the knife between cuts.
Per serving Calories 323 kcal · Protein 5.4 g · Carbs 45 g · Fat 17 g · Saturates 10 g · Fibre 4.7 g · Sugar 30 g · Sodium 177 mg
Recipe © Chef Łukasz Babral · chefsbinge.com · for personal use only
chefsbinge.com/the-ultimate-gooey-chocolate-brownie-recipe
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