Ooey- Gooey Chocolate Fudge Brownies

Tarts

Over the years, I have become reknown amongst my friends for my killer “holy sh*t brownies”- whether they’re Nutella, S’mores, caramel, peanut butter or candied bacon (yes, you read that right), and they have begged for the recipe, so here it is!

This recipe is for my basic gooey chocolate brownies- you can add whatever you like to your mixture to make it your own- for example, add two tablespoons of Nutella or peanut butter 👩🏻‍🍳. The batch in my attached photos has caramel popcorn and mini marshmallows which made it suuuuuper gooey 👀.

Ingredients 

  • 240 grams unsalted butter (melted and cooled)
  • 2 tablespoons of vegetable oil
  • 260 grams of caster sugar
  • 200 grams of light brown sugar
  • 4 large eggs
  • 1 tablespoon caramel extract
  • 1/2 teaspoon salt
  • 130 grams plain flour
  • 100 grams of cocoa powder
  • 200 grams milk chocolate (chopped into smallish pieces)
  • (optional add-ons: two tablespoons Nutella/ peanut butter/ biscoff etc, two handfuls of mini marshmallows, popcorn, peanut butter cups, caramel pieces)

Method 

  1. Pre-heat your oven to 180C/ 160C Fan/ Gas Mark 4, butter a large brownie pan (I used an 8 x 12 inch pan- and line with baking parchment.
  2. In a large mixing bowl, mix together the melted butter, sugars and oil until combined (I used a whisk and mixed it by hand so the brownies got as fudgey as possible). Add the eggs in one by one so each egg gets incorporated into the mix, add the caramel essence and stir until the mixture is golden in colour.
  3. In a separate bowl, sift together the salt, flour and cocoa powder, then gently fold the dry ingredients into the butter mixture. At this point, ensure you do not over mix- stir it together until it is just combined. Otherwise you will have cake brownies.
  4. Add in 1/2 of the chocolate pieces (and your additional add-ins)  and then pour the brownie mix into the prepared brownie pan. For the batch in my photos I sprinkled popcorn and marshmallows into the bottom of the pan before pouring my mixture in. Scatter the remaining chocolate pieces over the top of the brownie mixture, then pop it in the oven.
  5. Bake for approximately 30 minutes (or until the centre of the brownies stop jiggling- this means it is still raw which is not pleasant). You could also insert a skewer into the centre of the brownies- the skewer should come out slightly fudgey.
  6. Remove from the oven and leave to cool for at least one hour, otherwise you will have disintegrating brownies.