Ultimate gooey chocolate brownies
Makes: 15
Prep time: 20 minTotal time: 
Recipe photograph by Kris Kirkham
Ultimate gooey chocolate brownies
Part cake, part pudding, brownies have become a baking genre all of their own – and everyone has a favourite recipe. If you haven’t found yours yet, let us introduce this heavyweight contender: a rich, buttery dark chocolate base studded with milk chocolate chips, along with cocoa nibs for a balancing touch of bitterness, all baked with the requisite level of squidge
Makes: 15
Prep time: 20 minTotal time: 
See more recipes
Nutritional information (per serving)
Calories
438Kcal
Fat
25gr
Saturates
13gr
Carbs
47gr
Sugars
38gr
Fibre
2gr
Protein
7gr
Salt
0.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 250g salted butter
- 150g dark chocolate (around 72% cocoa solids), chopped
- 200g caster sugar
- 200g dark brown sugar
- 5 medium eggs
- 1 tsp vanilla bean paste or extract
- 150g plain flour
- 75g fine dark cocoa powder
- ½ tsp sea salt flakes
- 150g milk chocolate, roughly chopped
- 50g cacao nibs
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4 and line a rectangular tin, about 19cm x 29cm. Put the butter in a large pan with the dark chocolate and heat gently, stirring until melted. Remove from the heat and set aside to cool slightly.
- Whisk together the sugars, eggs and vanilla bean paste until smooth and combined then stir the mixture through the cooled chocolate in the pan.
- Sift in the flour and cocoa powder then carefully fold through, adding the salt flakes. Finally, stir through three-quarters each of the chopped milk chocolate and cacao nibs. Pour the mixture into the prepared tin and scatter over the remaining milk chocolate and nibs. Bake for 25 minutes if you like your brownies fairly gooey, or 30 minutes if you want them to be a bit more set.
-
Remove from the oven and leave to cool completely in the tin, then cut into squares.To storeThe brownies keep for up to 5 days in an airtight container, or can be frozen for up to 2 months.
