Ah, brownies. My default quick dessert if the kids deserve a treat or if the husband just wants something sweet.
This is so easy to make, has a soft middle but crusty top, like all good brownies should have.
It’s best served warm, but I’ve let it cool and kept it for three days in an air tight container.
The original recipe says it serves 20, but the below provides 10 smaller picnic pieces or 4 decent sized pieces for adults for dessert.
The fab thing about this recipe, is that you can change chocolate flavours really easily without it affected the texture, plus, you can’t over mix it, so it’s perfect for the kids when they want to help too.
Quick Gooey Brownies
Prep: 5 mins Cook 20 mins
100g caster sugar
100g brown sugar
113g butter, melted
30g cocoa powder
1 teaspoon vanilla extract
113g plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
70g chocolate chips
Mix all ingredients together, in the order above.
Cover a baking tray with grease proof paper. I normally use a small tin with a high lip, around 30cm by 20cm.
Bake at 180C or Gas mark 4 for 20 to 25 minutes. It’s ready when the top has crusted slightly.
Serve straight away with ice cream or let cool and cut into small rectangles for bite size portions.
Notes: To everyone saying their brownie turned out like cake, I’m afraid you’re over baking. Brownies are the only thing you should remove from the oven when the middle isn’t fully cooked, this gives you the gooey ness. I normally poke the middle of the brownie with a knife to see if it’s cooked. If there’s brownie on the knife, and the top looks done, then remove and serve.