Rich & Gooey Brownies

I never considered sharing my brownie recipe earlier because I thought it’s one of those made-to-your-preference kind of food. That’s why, if you google “best brownie recipe” so many results come up, because bakers have their own brownie recipe cut-out to their taste. Gooey or cake-y, dark chocolate or milk chocolate, melted chocolate or cocoa powder, frosting or no frosting, and the list goes on. Different ratios, resulting to different textures and density. So I am proceeding with caution. I am not claiming that these are the best brownies ever, but these are definitely not for the faint-hearted. It’s a chocolate-lovers dream, every bite is an indulgence, so I only make this maybe twice a year and make sure I share the love!

Anyway, I made this today because I wanted to make a dairy-free & gluten-free version but I want them to taste the same. To begin my experiment, I needed a control and a variable which means I need to make both versions for my blind taste-test. I was scared of suffering from brownie overload so I divided the normal version into nuts, plain (because my husband has a nut allergy) and dulce de leche (obviously not dairy-free) and the DF/GF version into nuts and plain.

I use dark chocolate, because if you read the recipe, you will notice how much sugar is in it. Almost half a kilo for a batch! To balance out the sweetness, I use 70% dark chocolate and to get that dark colour, I make sure I use dutch processed cocoa powder.

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Also, my recipe is easy, you don’t need a mixer and no melting of chocolate involved. Just need 2 bowls and a whisk to make the batter. Make sure everything is room temperature for easy mixing, especially since you’re not using a mixer.

I use the brownie pan on the left below, but I’ve seen new pans that divide the brownies equally, or have markers to guide you when you portion, like the one on the right. I’ve never tried any pf the new ones though, so if you have, please let me know if they’re good and which brand you use in the comments below.

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Like I mentioned, these are very rich brownies, so cut them on the small side. I did end up with a successful dairy-free and gluten-free version that you can find here, if you’re interested. And if you do make the recipe, feel free to leave a comment below and to tag me on the photos! I love seeing what you make and what recipes you like.

 
Difficulty: Easy Prep Time: 20 Mins Cook Time: 30 Mins Total Time: 50 Mins

Rich & Gooey Brownies

Makes 18 slices

Ingredients

Instructions

0/5 Instructions
  • Preheat oven to 180C no fan or 160C with fan. Grease & line a 33 x 23 x 5 cm (9 x 13 x 2 in) with baking paper.
  • In a medium bowl, sift flour, cocoa and salt together. Set aside. In a large bowl whisk together sugars, butter and vanilla. Add eggs one at a time, fully incorporating each time.
  • Fold in flour mixture until you only see a few flour streaks. Fold in 2/3 of the chocolate and half the nuts until everything is just combined. Do not overmix.
  • Pour into prepared pan. Tap on the bench once to spread the batter. Sprinkle the rest of chocolate and nuts on top. Bake on the middle shelf for 28 minutes for super gooey brownies. Check around 25 minutes just in case your oven is too hot and the brownies are done. The brownie should form a shiny crust on top and still feels soft in the centre.
  • If you like your brownies more firm and set, add 5 minute increments until a total of 35 minutes baking time only. The brownies will get firmer as they cool down. Cool down completely then cut with a hot, sharp knife into 18 squares. Wipe the knife clean after each stroke for sharp edges.

Notes

  • If you're feeling a little adventurous like me, drop a few teaspoons of dulce de leche in the batter before putting in the oven then sprinkle with some flake salt when you take it out.