Gooey Chocolate Brownies
Playing around with ideas for consistency in posts, the name of my “Saturday” is partially inspired by CakeWreck’s “Sunday Sweets”, and the whole series is inspired by the Celebrate with Cake blog, which has been filling up my dashboard with glorious pictures of baking. It’ll also be a useful way for me to keep tabs on what recipes I’ve tried out, as I can never be bothered printing them out!
On with the show: this is possibly my favouritest baking recipe of all time. If you overdo them - so what? they taste a bit cakey. If you underdo them - so what? they taste gooey and lovely.
(makes 20 medium or 16 large brownies)
340g dark chocolate
255g unsalted butter
3 medium eggs
255g dark muscovado sugar
110g plain flour
1 tsp baking powder
For variation:
55g raspberries, unsalted pistachios, hazelnuts or white chocolate pieces
1. Preheat the oven to Gas 3 and butter a 23cm/9in cake tin.
2. Sift together the flour and baking powder.
3. In a bowl, over a pan of hot water, melt the chocolate and butter together.
4. Whisk the eggs and slowly add the sugar. Beat in the chocolate mixture and gently fold in the flour. (For variations: Then add other ingredient; in these I used defrosted raspberries, which everyone liked)
5. Pour into the cake tin and bake for 35 minutes until the surface is set but a skewer comes out with a little of the mixture clinging to it.
6. Remove and cool slightly before placing on a wire rack to cool.
7. Cut into pieces and keep in a tin or in the fridge.
