Following the previous brownie recipe, I decided to try a different one, this time adding cocoa powder in the hope they would be a bit more gooey. It worked!
250g (9oz) unsalted butter, softened
200g (7oz) dark chocolate (over 70% cocoa content)
50g (2oz) cocoa powder, sifted
75g (3oz) plain flour, sifted
2 tsp baking powder
350g (12oz) caster sugar
4 large eggs
Heat the oven to 180C (160C fan oven), Gas 4. Line a 23cm (9inch) square tin with baking paper.
Melt butter and chocolate over simmering water and mix till smooth.
In a large separate bowl mix the cocoa powder, flour, baking powder and sugar then add the chocolate mixture to this.
Beat the eggs and mix in thoroughly till you have a silky consistency
Add chocolate chips and peanut butter chips.
Pour the mixture into the prepared tin and put the tin in the oven.
Bake for around 25 minutes until well risen and firm to the touch. Don’t overbake!
Allow them to cool then cut into squares.
The smell coming from the kitchen while these were cooking was absolutely divine. I had to try one as soon as they were out of the oven and they were indeed, delicious and very, very gooey.
Even better…they were still gooey and fudgey the next day. They taste amazing when heated and served with extra thick double cream. Mmmmmmm……