Mmmmmmmmmmmmm brooooooowwwwwnnnieeeeesssss. One of my most favourite forms of chocolate. In direct competition with chocolate mousse. I have this debate in my head. A lot. Too much. When will I be able to sleep again???
Anywho, I’ve been wanting to make these for some time. And I needed a decent brownie to get me over the blondies I recently made. YUK. Far too sweet. Beyond sickly. You have to be a sweet BEAST to enjoy those. I made Nigella brownies once. They were nice though not as gooey as I like. That could have been my fault though. I think I over-baked. But it was a lot of cocoa powder and hardly any chocolate, so maybe that had something to do with it? This time though I decided to go for the Hummingbird Bakery recipe. They’re American. Americans know brownies. Right? RIGHT. They were darn goooood. Very sweet, due to the enormous amount of sugar, but the gooeyness was bordering on obscene. This was offset perfectly by the lovely crispy top. Have a go, you won’t be sorry.
- 200g dark chocolate, roughly chopped
- 175g unsalted butter
- 325g caster sugar
- 130g plain flour
- 3 eggs
33 x 23 x 5cm baking tray lined with greaseproof paper (my tray was smaller than this but it still fit! Fitted? Fat?…)
- Preheat oven to gas 3.
- Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (make sure the base of the bowl isn’t touching the water). Leave until melted and smooth.
- Remove from the heat. Add the sugar and stir until well incorporated. Then do the same with the flour. Finally, stir in the eggs and mix until thick and smooth.I added some white chocolate chips at this point. Nuts would be good too. Anything really!
- Spoon the mixture into the lined baking tray and bake for about 30-35 minutes, or until flaky on the top but still soft in the centre.
- Remove from the tin once cooled. Cut into small squares. It’s so rich you won’t be able to handle big hunks. Unless of course, you are well’ard.
It’s really hard to know when it’s the optimum time to take out your brownies. I have overcooked them for fear of undercooking them before. But I wanted them super gooey so took them out after 30 mins. I wasn’t sure it was time but it looked flaky on top so just went for it. Don’t be scared that it looks under-baked, that is the whole point! Unless you don’t like the goo. But that makes you weird. So be gone. It’s all about the Goo Factor!