As a chocoholic, it’s hard to resist the temptation of good ol’ chocolate brownies. Strangely enough though, I’m not the one who first attempted to make them in my house: that honour belongs to my brother who is turning 21 today (happy birthday, Jeremy! :)). We had an early birthday celebration for him last Saturday and for one of our dessert options (of course there was more than one!), I chose a recipe from our cousin, Racheal’s Ooey Gooey Brownies.
The first time I made these, I thought that they were fudging brilliant, but I wondered if it was meant to be THAT fudgy, even after a substantially longer baking time. Of course, I was in chocolate heaven, so my senses told me not to question a good thing. Later, I realised that I had made the silliest mistake of using a square brownie pan that was too small. Duh, no wonder they weren’t entirely cooked through and tasted a bit like oh-so-good brownie batter! But don’t worry, I’ve rectified that delicious mistake (which wasn’t much of a mistake)!
These brownies…. well, what can I say? The name speaks for itself! Classically good and fudgy, these should come with a warning sign, simply because they’re way too easy to make (and eat, naturally). Forget a double boiler; technology has given us a microwave for a reason! It’s so good that one of Jeremy’s friends sat in front of the platter and popped them into his mouth throughout the party. In fact, I’m pretty sure if we had let him, he would’ve put them in his pocket and taken them home! So consider yourselves well-informed individuals – and if you aren’t already pulling the ingredients out of your pantry, you should be.
Racheal’s Ooey Gooey Brownies
Thanks to my cousin, Racheal for her recipe!
- 150 g dark chocolate, broken up into small pieces
- 125 g unsalted butter, chopped
- 4 eggs
- 1 cup + 2 tbsp plain flour
- 1 3/4 cup brown sugar
- 1/2 cup chocolate chips
- 1 tsp vanilla extract
- 1/2 tsp salt
- to serve: 3 tbsp icing sugar
Preheat oven to 175 degrees Celsius.
Grease and dust a 9 x 13 inch baking pan with cocoa powder or use baking paper to line the pan.
Melt the dark chocolate and butter at 50% power in the microwave for about 2 to 3 minutes (stir halfway through heating time). Let cool to room temperature.
Whisk eggs and salt thoroughly in a mixing bowl.
Add in sugar and vanilla essence and continue whisking.
Fold in chocolate mix and chocolate chips, then gently fold in the flour.
Bake for 25 to 30 minutes.
Let cool, then slice into desired portions.
Dust with icing sugar and serve (or hide).