Chocolate brownie recipe: How to make perfect gooey chocolate brownies

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There’s nothing better than biting into a deliciously gooey chocolate brownie, and lockdown may have you missing your favourite bakery treat. However brownies are easy to whip up at home, and if you follow the recipe below you will have perfectly gooey chocolate brownies in no time.

Chocolate brownies are the perfect traybake, with no limit on the combination of flavours, ingredients and sauces you can use.

Whether you prefer chocolate chips, want a Biscoff spread swirl or opt for the classic brownie, the delicious dessert never lasts long.

Arguably some of the nicest brownies are delightfully fudgy in the centre, described as “gooey” chocolate brownies.

These are fairly easy to make at home, so read on for the best gooey chocolate brownie recipe.

Read More: School dinner cake recipe: How to make the nostalgic sprinkle cake

Gooey chocolate Brownie Recipe


  • 150g butter
  • 75g light soft brown sugar
  • 150g plain chocolate, broken into pieces
  • 1 tbsp golden syrup
  • 3 eggs
  • 125g golden caster sugar
  • 1 tsp vanilla extract
  • 150g plain flour
  • ½ tsp baking powder
  • 3 tbsp cocoa powder, plus more to dust
  • 4-6 tbsp dulce de leche, caramel or chocolate hazelnut spread


Heat the oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment.

Melt together the butter, brown sugar, chocolate and golden syrup gently on a low heat until it is smooth. Remove the pan from the heat.

Whisk together the eggs and caster sugar in a large bowl until light and fluffy – this will take a few minutes and is worth doing properly.

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Add the vanilla extract, then sift over the flour, baking powder and cocoa powder and add the chocolate mixture.

Fold everything together quickly and scoop half of the mixture into the tin.

Dot over scoops of caramel or chocolate hazelnut spread and then scoop the rest of the brownie mixture over the top.

Add more scoops of caramel or chocolate spread, if you like, and bake for 30 mins.

The top of the mixture should now be set and slightly cracked looking, but the mixture underneath will still have a slight wobble.

Remove from the oven and allow to cool completely before cutting into squares.

Dust the tops with cocoa or icing sugar, if you like, or if serving as a dessert drizzle with more caramel.

These brownies will keep for three days in an airtight container – if you can resist eating them all in one go!

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