American Chocolate Brownies
I finally got the gooey brownies I wanted when I followed this American Chocolate Brownie recipe. Gooey brownies will still be wet in the middle and look undercooked when ready, but the edges will be crisp and the top will have a flaky crust.
I used to over bake my brownies by accident. While I loved the gooey variety I bought from bakeries, my own were too cakey. Finally when I followed this American Chocolate Brownie recipe and their advice I got the results I wanted. Ignore the skewer test for “doneness” you do with regular cake. Gooey brownies will still be wet in the middle and look undercooked when ready, but the edges will be crisp and the top will have a flaky crust. Let the baked brownies rest overnight before serving and they’ll be great.
AMERICAN CHOCOLATE BROWNIES
Makes: 9-12 brownies Difficulty: Easy
23cm (9in) Square baking tray
200g quality Dark Chocolate, roughly chopped
175g Unsalted Butter
325g Caster Sugar
130g Plain Flour
3 large Eggs, lightly beaten
Icing Sugar, to dust
Preheat oven to 170 degrees Celsius (150 fan-forced; 340F). Line the bottom of the baking tray with baking paper. Grease the sides with non-stick spray. Set your kitchen timer for 30 minutes.
Place the chocolate and butter in a microwave-safe bowl. Heat for 30 seconds at a time, stirring well after each burst in the microwave, until the chocolate and butter have completely melted.
Stir the sugar into the melted chocolate and butter. Mix until smooth. Stir in the flour until all ingredients are well combined. Stir in the beaten eggs until mixed well.
Spoon the brownie batter into the prepared tray. Check the oven is at the correct temperature. Bake for 30-35 minutes, or until the top is flaky but the middle of the brownie mix is still soft. The skewer test won’t work here, as the brownies are too sticky.
Remove from the oven. Leave to cool completely in the pan. Dust with icing sugar to serve. Cut into equal squares once cool.
- Don’t heat the butter and chocolate in the microwave for too long at a time else it might burn.
- Ensure the raw brownie batter has cooled enough before adding in the eggs otherwise they will scramble!
- Baking time depends on how wet you like your brownies. Bake for a shorter time if you like them really squishy. Bake for longer if you like them more like cake in the centre.
- Store the brownies at room temperature in an airtight container for up to 3 days.
Recipe adapted from the Hummingbird Bakery cookbook