Gooey and Chewy Chocolate Brownie

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Does chocolate heaven exist? Try this recipe and find out for yourself! Best paired with a scoop of vanilla ice cream, a glass of milk, or a second slice of the brownie. If you are craving for more chocolate recipes, try also Ultimate Triple Chocolate Bang-Bang Cookies.

What ingredients do you need for Gooey and Chewy Chocolate Brownie?

• Flour – all-purpose flour. Make sure to sieve it to get rid of any lumps.
• Eggs – at room temperature. Just take the eggs out of the fridge a few hours before you want to start baking. If you forgot to do so, there’s no issue at all, just place them in a bowl of warm (not hot!) water for a few minutes.
• Sugar – a combination of granulated and soft brown sugar for enhanced flavor.
• Oil – you can use vegetable or canola oil.
• Butter – for this recipe, butter doesn’t have to be at the room temperature, since you won’t be creaming it with sugar, instead you’ll be melting it with your chocolate.
• Milk and dark chocolate – the choice of chocolate depends on your taste. I like mixing these two types for a more interesting and balanced flavor. When it comes to dark chocolate, I stick to the one with 70% cocoa content.
• Cocoa powder – to enhance the chocolate flavor.

How to prepare?

1. Preheat the oven to 180C (350F). Line a square baking pan with baking paper.
2. Sieve together the flour, baking powder, and salt. Put aside.
   150 g all-purpose flour
   ½ teaspoon baking powder
   ½ teaspoon salt
3. Place the butter and chocolate in a metal bowl over a pot with simmering water. Let it melt until smooth stirring occasionally. Remove from the heat and add the cocoa powder, whisk until combined.
   100 g butter, unsalted
   100 g milk chocolate
   100 g dark chocolate
   40 g cocoa powder, unsweetened

4. In a large bowl, mix together the eggs, granulated and brown sugars, oil and vanilla extract.
4 eggs, large
250 g granulated sugar
50 g soft light brown sugar
½ cup vegetable oil
1 tablespoon vanilla extract

5. Add the chocolate mixture and whisk until smooth.
6. Gradually, two tablespoons at a time, add the flour to the batter, and mix with a spatula after each addition.

7. Pour the batter into the baking pan and bake for 23-28 min. The brownie should be set on the edges, glossy and cracked from the top, and the inserted toothpick should come out with loads of crumbs on it.

8. Let the brownie cool down in the baking pan. Remove from the pan by grabbing the baking paper from both sides and lifting the brownie up. Cut into the square pieces.

How to store?

You can store the brownie in an air-tight container at room temperature for up to 3 days.

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