The Goo-iest Chocolate Brownies


Brownies are my go-to dessert when I’m in a hurry and need to whip up something pronto!  These are so quick and easy to make, and, let’s face it EVERYONE loves a brownie.  I’ve shared the standard recipe below, however, you can add flavourings to these however your heart desires.  I often dot the batter (once poured into the tray) with frozen raspberries, or roasted hazelnuts, or if I’m feeling really decadent, I swirl some dulce de leche through and add a generous sprinkle of salt flakes.  However you have them, one thing I can guarantee, is that you’ll love them. 

Note:  Half a kg of chocolate in one batch of brownies is a lot, I know......but I am a huge fan of making a lot and freezing some for another time.  So, feel free to halve the recipe if you want - obviously you will need a smaller baking tray though (a large loaf tin works well, or even a round cake tin.....after all, who says brownies have to be square?)


The Goo-iest Chocolate Brownies

makes 20



230g unsalted butter, softened

150g caster sugar

150g brown sugar

1tsp vanilla paste

6 large eggs, room temperature

500g dark chocolate

160g plain flour, sifted

40g dark cocoa powder, sifted

pinch of salt, plus extra for garnish



Preheat the oven to 175C and line a 30cm x 20cm lamington tray with baking paper.  

Place the butter, sugars and vanilla paste in the bowl of a stand mixer (fitted with the paddle attachment) and mix on medium speed until pale, light and fluffy.  Add the eggs gradually, mixing between each addition.  Continue mixing the eggs on medium speed for around 3-5 minutes.  Melt the chocolate in a microwave safe bowl, heating at 30 second intervals and stirring each time until smooth.  Add the melted chocolate to the mixer bowl and mix until completely incorporated and you have a smooth batter.  Add the sifted flour, cocoa powder and salt and mix until smooth.   Pour the batter into the lined tray, smooth the top, sprinkle lightly with salt flakes and bake for 25-30 minutes.  If you don't like them as gooey as I do, cook them a few minutes longer......I am guilty of eating them practically runny.....can't help it.  

Refrigerate the uncut brownie slab to make cutting easier.  Cut into pieces approx 6x5cm, or whatever size you like!!

For maximum pleasure, serve warm with vanilla icecream.  


Mel xoxo

Mel Amos