Classic Gooey Brownies
- Anthology of Crumbs
- Oct 5
- 1 min read
1
Searing the Beef
For extra fudgy brownies, bake closer to 28 minutes and let them finish setting as they cool.
Allow to cool completely before cutting for the cleanest slices.
Store in an airtight container at room temperature for up to 4 days, or refrigerate for a denser texture.
Excellent served warm with a scoop of vanilla ice cream or a drizzle of salted caramel sauce.
Notes
1
Preheat oven to 350°F (175°C). Line a 9×9-inch square baking dish with parchment paper.
2
Melt butter and chocolate together, either on the stovetop or carefully in the microwave.
3
In a large bowl, beat the eggs, vanilla, and sugar together until light and doubled in volume.
4
Sift flour and salt together, then add to the egg mixture.
5
Add the melted chocolate and stir gently until combined. Fold in nuts or chocolate chips, if using, without overmixing.
6
Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the centre comes out mostly clean.
7
Let the brownies cool slightly before slicing to keep their soft, gooey texture.
Instructions
180 ml butter
1 cup dark chocolate chips (or semi-sweet)
3 medium eggs
1 tsp vanilla
1 ¼ cups (250 g) sugar
¾ cup (110 g) all purpose flour
½ tsp salt
1 cup chopped walnuts pecans chocolate chips or a combination of all (optional)
Classic Gooey Brownies
Anthology of Crumbs
What says comfort and indulgence more than an ooey, gooey brownie? This version is rich and chocolatey, with a soft centre and crisp edges. Add chopped nuts or chocolate chips for a little texture and extra decadence. This is the kind of treat that never goes out of season.
Servings :
16
Calories:
Prep Time
15 min
Cooking Time
30 min
Rest Time
10 min cooling
Total Time
45 min
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