Craving for brownies with a crisp top and a creamy fudge-like centre?
How about a gooey, fudgy, moist brownies with chunks of molten chocolates? I’ve tried many chef-tested brownies recipe before, but I find this one the gooiest of them all!
I also love the fact that all we need is a bowl and a whisk to do the job – no need for a hand mixer. How easy is that! You think you can give this a go?
This recipe is from Gemma Stafford of Bigger Bolder Baking. And if you want to know some helpful tips in making a perfect fudgy brownie then get it Here.
Brownies
Gooey, fudgy, moist brownies with chunks of molten chocolates.
Servings: 16
Ingredients
- 1 cup (8oz/225g) butter, melted and cooled
- 2 tbsp vegetable oil (coconut or canola)
- 1 cup plus 2 tbsp (6 1/4oz/177g) brown sugar
- 1 cup plus 2 tbsp (8 1/4oz/227g) white sugar
- 4 large eggs, room temperature
- 4 tsp vanilla extract
- 1 cup (5oz/142g) all purpose flour
- 1 cup (4oz/115g) good quality, unsweetened cocoa powder
- 1 tsp salt
- 1 1/2 cups (9oz/255g) roughly chopped chocolate or large chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) then line a 7×11 inch baking tray with parchment paper and set aside.
- In a large bowl combine melted butter, oil and both sugars.
- Add the eggs, vanilla and salt then whisk for about one minute until evenly combined and light in color.
- Over the same bowl sift in the flour and cocoa powder. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over mix). Fold in half of the chocolate chunks.
- Pour the batter into the prepared pan, then smooth the top. Generously top with the remaining chocolate chunks.
- Bake for 35-40 minutes, or until the centre of the brownies no longer jiggles and is JUST set to the touch.
- Remove from the oven and allow to cool to room temperature before removing from the baking tray and slicing into 16 brownies.
Notes
Store at room temperature for 3 days or freeze.