I found this recipe in my recipe journal and have absolutely no idea where it came from, but it was good! I cooked them a bit hotter and faster than the original recipe said, and the goo levels were absolutely optimal – soft and squidgy and gooey without falling apart in your hand. Next on my hit list is these amazing looking smartie brownies from Emily’s Kitchen.
DOUBLE CHOCOLATE BROWNIES
- 200g chopped dark chocolate
- 175g unsalted butter
- 325g caster sugar
- 130g plain flour
- 3 eggs
- a couple of handfuls of white chocolate chips
1. Preheat the oven to 200⁰C, and line your brownie tin (I use a 20x30cm rectangular tin).
2. Melt the chocolate and butter together until totally smooth.
3. Add the sugar, then the flour, then the eggs, mixing well between each. Continue mixing until the mixture is completely smooth. Fold in your chocolate chips.
4. Spoon into your brownie tin, and bake in the oven for 20-25 minutes, or until they’re flaky on the top (but still nice and soft in the middle). If you’re not sure, it’s better to take them out earlier rather than later – gooey is better than solid!