I have tried and tried again to get the perfect brownie recipe. For me, the more chocolate – the better! As much as I’ll enjoy any brownie that is put before me, I love them even more when they are moist, gooey and jam-packed with chocolate chunks!

Many trials and errors has led me to this recipe, which has never failed me. The key is to use the most minuscule amount of flour, compared to a shed load of melted chocolate. The result?

THE ULTIMATE GOOEY CHEWY BROWNIE!

For this, you will need:

115g butter

230g of chocolate (I use 100g of milk chocolate and 130g of dark, but I suppose either or would work just as well)

150g granulated sugar

50g light brown sugar

3 eggs

A dash of vanilla extract

80g plain flour

2 tablespoons of cocoa powder

An insane amount of white, milk and dark chocolate chunks

First things first, you need to melt the chocolate and the butter in a saucepan. This can also be done in the microwave, but I

quite enjoy doing it on the hob purely so I can stare at it’s beauty whilst I stir, and get the amazing smell that comes along with it.

Once it is all melted and combined to make this gorgeous looking concoction >>

I like to pour mine into my mixing bowl and let it cool for about 15 minutes. I think it could probably do with cooling some more, but I’m far too impatient. Whilst it’s cooling, you can go ahead and line your tins, and set the oven. I put mine on 150c, but my fan assisted oven is very temperamental, so I would advise you start off on a lower setting and see how you get along.

When I have waited as long as I possibly can, this is when I add the sugar and give it a good old whisk. Now, at this point I always freak out a little bit, because it looks grainy and awful, but don’t worry! It’s about to get a whole lot better.

The next step is to whisk in the eggs thoroughly, one at a time. Then add the drop of vanilla extract and whisk for a final time. After this it is time to add the flour and cocoa powder. I like to fold these in with a plastic spatula as it is what I find easiest.

Now we have come to my favourite part….

THE CHOCOLATE CHUNKS

I like to use a mixture of white, milk and dark, which I will roughly chop and fold in after the flour. Amazingly in this mixture they don’t seem to melt and fade away in the oven, but go all gooey and delicious instead!

Now they have been folded in, you can spoon the mixtures into your lined trays. There is probably a certain size that would be best for this recipe, but I don’t have fancy, nice trays, so I fill a large loose bottomed round cake tin, and this weird square one that my mum uses to cook sausages in (don’t worry, I washed it first!) Then in to the oven they go!!

Like I said, my oven is crazy, so I usually pop mine in and start keeping a close eye on them after around 15 minutes. The batch in the smaller square tin is usually ready to come out after 20 or so minutes, where as the larger one will usually take 25-30 minutes.

I like to leave them to cool in the tins, again for as long as I can keep my hands off them for, and then turn them out onto plates. Before I cut them, I melt some white and milk chocolate that I have left over (sometimes this is not much at all if my boyfriend is around!) and drizzle it over the top. I’m not going to lie, this is a nice way to hide any slightly burnt bits that may have occurred (as I’ve said many times, my oven is terrible!)

And there you have it! Cut them up, plate them up, and watch them be devoured! They really are tasty, and possibly one of the easiest brownie recipes I have managed to conquer. I hope you enjoy them as much as I do!

Let me know if you give this recipe a go, or if you have any tips for achieving that perfect brownie recipe 🙂 xo