Gooey Chocolate Brownies
Cuisine: Baking
  • 250 g Unsalted Butter
  • 200 g Dark Chocolate I like 80% cocoa
  • 80 g Sieved Cocoa Powder (recommend
  • 70g Ground Almonds
  • 1 teaspoon Baking Powder
  • 300g Dark Muscovado Sugar
  • 4 Large Free Range Eggs
  1. Prepare baking tray of 00x00x00 by lining base with greaseproof paper.
  2. First wet the greaseproof paper under the cold water tap and squeeze the excess water out, This will help keep brownie moist.
  3. Preheat oven to 180°C / 350°F / Gas Mark 4
  4. Melt chocolate and butter
  5. This is best done by placing a large bowl over some simmering water, make sure the water is not boiling.
  6. First break the chocolate into pieces and place in the bowl, now chopped the butter into cubes and place in bowl with chocolate. Mix the chocolate and butter with wooden spoon until it has melted and is smooth. Turn the heat off.
  7. In a separate bowl, create the dry mix by adding the cocoa powder, ground almonds, baking powder and Muscovado sugar.and mix well.
  8. Remove bowl with melted butter and chocolate from stove and place on work surface, into this gradually fold the dry mix until nice and smooth.
  9. In the now empty dry mix bowl add the eggs and beat them till light and fluffy, once done fold the beaten eggs into the heavenly chocolate mix until you have a silky consistency. This may require some effort, but it is worth and you can reward yourself with an extra brownie later.
  10. Once everything is well mixed and smooth pour it into the prepared baking tray and place in the oven on the middle shelf. If using a fan assisted oven turn the fan off.
  11. There is no exact science to the how long to cook brownies, but a rough guide is 25min. The outside will cook quicker than the center, but once cooked the brownies should be slightly springy on the outside but still gooey in the center of tray.
  12. Personal choice of how you like your brownies will very much determine how long you could them, less time will result in a very gooey center that may collapse, cooking for longer will result firmer brownies. Me I like nice gooey brownies so test them by sticking my finger in the middle, if gooey, but not runny they are done.
  13. Note this won't pass health and safety and if you get burnt that is down to you so maybe you should use the handle of a wooden spoon to test if cooked.
  14. Once cooked carefully remove the now very large brown to a big chopping board and cut into chunky squares.
  15. I love my brownies warm and so at this point I will serve a cooks treat portion to a plate along with some ice cream or yogurt, unfortunately my wife will make an appearance at this time and I will have to share.
Recipe by Michael Innes at