Best brownie recipe that makes the most gooey chocolate brownies, that are easy to make. With a secret tip or two, these make delicious homemade fudge like chocolate brownies, that will be loved by your friends and family.
To make the perfect gooey chocolate brownies, you need a little patience and you need to follow the recipe. If your oven is too hot they will overcook. If you leave your chocolate brownies in the oven to long they will be cake like, and if you do not cream your sugar and eggs properly they will be flatter. The best chocolate brownie recipe should never be overcooked ones!
We have even made the best gooey chocolate brownie recipe on video for you too. It’s a quick video, but gives you an idea of what you are looking for. I have made this chocolate brownie in so many different ways. In the video I added Oreos and Maltesers. At Easter I make broken easter egg brownie and also change it to a cream eggs brownie recipe. Mini eggs make a great addition to your fudge brownies too. If you want to be really naughty and use them as almost a pudding, you can serve them warm, with a drizzle of salted caramel sauce and ice cream on the side. I have also made them plain, without any additions and occasionally like nuts and dried fruit as well. So have some fun with this perfect gooey chocolate brownie recipe, because once you have mastered it, you will be making them all of the time!
The best tin to use is a square baking tin. The one I use, is on the affiliate link below:-
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Best Brownie Recipe
- Total Time: 30 Minutes
- Yield: 12 1x
Description
The best gooey chocolate brownies, that are easy to make homemade from scratch! If you are looking for a simple and easy brownie recipe, then this should help you to make a lovely fudge chocolate brownie.
Ingredients
- 270 g of good quality dark chocolate (70% or more cocoa) broken up into small pieces. I also substitute 100g of this measurement for good quality organic milk chocolate too. See video for details.
- 100 g butter roughly chopped up
- 4 medium eggs
- 240 g caster sugar
- 1tsp vanilla extract
- 100 g of plain flour
- 1tsp baking powder
- 40 g of cocoa powder (again good quality)
- 1–2 tbsp of icing sugar or cocoa powder for dusting.
- A 22 cm square cake tin which has been lined at the bottom and sides – or a useful tip is disposable tin such as foil square trays which are invaluable when I’m transporting them anywhere. If you want a great square cake tin, then the affiliate link to the one I use is above this recipe card.
Instructions
Heat the oven to 180 degrees centigrade
In a saucepan melt the butter, then take off the heat and add 200 g of the chocolate. Stir with a wooden spoon until chocolate has melted, then leave to cool.
In a mixer or with an electric mixer whisk the eggs, vanilla extract and the sugar until very creamy and fluffy. This could take 3-4 minutes.
Add the chocolate mix and fold in until combined. Then with a sieve over the mixture place in the flour, baking powder and cocoa. You can then add the remaining 70 g chocolate chunks. You could try adding a generous handful of any other optional ingredients, such as some of the ideas in the narrative above. Alternatively leave them as they are. Fold in gently with a spatula ensuring ingredients are mixed together.
Pour mixture into your tray and place into the oven for anywhere between 20-25 minutes, keep checking as you are looking for that gooey but cooked texture.
Remove once cooked, leave to cool, then cut into squares. Sieve the icing sugar over the squares and then serve as they are, or with whipped cream and or ice cream.
Notes
Make sure you remember to not overcook the brownie recipe. It still cooks in the pan as it cools down.
The nutritional information is set for plain brownies without any additional extras you may put in, such as Oreos etc.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Baking
- Method: Cream and Fold
- Cuisine: Cakes
Nutrition
- Serving Size: 1/12th
- Calories: 316
- Sugar: 33.2g
- Sodium: 26.6mg
- Fat: 15.3g
- Saturated Fat: 9g
- Carbohydrates: 43.9g
- Fiber: 2.8g
- Protein: 5.2g
- Cholesterol: 79.9mg
The affiliate link for the baking tin that I use is below.
What makes a good brownie?
I suppose what makes a good brownie is down to each individual taste. I like mine soft and gooey, with a nice crispy outside layer. I also love them with the different additions, which I explained in my recipe narrative. So a lot of it is down to personal preference, but many love the gooey soft version, rather than the drier cake version.
What do you eat with brownies?
I eat brownies on their own, but I also love them slightly warmed, with a drizzle of salted caramel sauce and a scoop of ice cream. Yes it is a treat, and not at all healthy but if I am going to have a treat, then I make sure it is a good one!
What makes brownies more gooey?
Not overcooking them is a start. It is always tempting to keep baking them as you think they are undercooked, but as they cool down in the tin, they do firm up and carry on cooking slightly. The eggs and butter in this recipe helps to make them soft but with a crisp outer layer.