Fail-proof Gooey Brownies – The Best Recipe

Fail-proof Gooey Brownies Recipe - thesupermomsclub.com
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These fail-proof gooey brownies are killer good. This recipe comes out perfectly every time, and it’s so yummy. They’re loaded with chocolate, and my secret ingredient – truffle mix – which takes them next level. Soft and gooey in the middle, with a thin crust on top, and an extra chewy crunch in between, they are truly irresistible!


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Fail-proof Gooey Brownies Recipe

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Fail-proof Gooey Brownies Recipe

Copyright © 2022 – This original recipe is by Taryn Bloem – thesupermomsclub.com

Prep Time: 15 minutes

Bake Time: 35 minutes

Oven Temp: 180˚ C or 360˚ F

Yield: 8 inch (20cm x 20cm) Square Brownie Pan

Ingredients:

2 x 80g slabs of milk chocolate
1 x 80g slab of dark chocolate
150g melted butter
3 eggs
1 tsp vanilla essence
1 cup sugar
¾ cup cake flour
⅓ cup cocoa powder
½ tsp salt

*OPTIONAL EXTRA: Truffle Mix
50g crushed Marie biscuits (Graham Crackers)
30g cocoa powder
½ cup condensed milk

Method For Fail-proof Gooey Brownies:

Prep a 8inch (20cm x 20cm) square Brownie Pan with baking paper, greasing all sides.

Heat your oven to 180˚ C or 360˚ F.

Place one slab each of the milk & dark chocolate, along with the butter, in a microwave safe dish and microwave for roughly a minute on a ‘soften & melt’ setting, until melted. Stir to combine and set aside.

In a separate mixing bowl, beat the eggs until they’re light & fluffy. You want to beat them really well, with lots of bubbles.

Then add the sugar, and the vanilla essence, and continue to beat until the eggs becomes paler in color.

Gently fold the melted chocolate & butter mix into the eggs, being very careful not to overmix. Try keep as many bubbles as possible, as they trap the sugar and help it to rise to the top of the Brownies while baking, creating a beautiful thin crust on top!

Sift in the cocoa powder, flour and salt, and continue to gently fold the mixture until everything is incorporated and even in color.

Transfer the mixture into the prepped Brownie pan.

*Optional Extra: Truffle Mix

*If you’d like to add the optional extra Truffle Mix (it’s really worth it), follow these steps:

*Crush the Marie biscuits (Graham Crackers), making them quite fine. There can be a couple of slightly bigger pieces, but generally, pretty crushed. Add the cocoa powder, and mix it into the biscuit crumbs. Pour in the condensed milk, and give a beat with an electric mixer to combine. Place chunks of the Truffle Mix on top of the Brownie mixture, dotting it all around the pan.

Place on the middle shelf of your oven, and bake for 35 minutes.

Allow to cool, dust with icing sugar, slice & enjoy!

Fail-proof Gooey Brownies Recipe - thesupermomsclub.com

Fail-proof Gooey Brownies Recipe

The Supermoms Club – Taryn
These fail-proof gooey brownies are killer good. This recipe comes out perfectly every time. They're soft and gooey in the middle, with a thin crust on top, and an extra chewy crunch in between!
Prep Time 15 mins
Cook Time 35 mins
0 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 1 8 inch (20cm x 20cm) Brownie Pan

Equipment

  • 1 20cm x 20cm Square Brownie Pan 8 inch

Ingredients
  

Ingredient:

  • 2 slabs Milk Chocolate (80g each)
  • 1 slab Dark Chocolate (80g)
  • 150 grams Melted Butter
  • 3 Eggs
  • 1 tsp Vanilla Essence
  • 1 cup Sugar White
  • ¾ cup Cake Flour
  • cup Cocoa Powder
  • ½ tsp Salt

*OPTIONAL EXTRA: TRUFFLE MIX

  • 50 grams Marie Biscuits (Graham Crackers)
  • 30 grams Cocoa Powder
  • ½ cup Condensed Milk

Instructions
 

Method (For The Brownies):

  • Prep a 8inch (20cm x 20cm) square Brownie Pan with baking paper, greasing all sides.
  • Heat your oven to 180˚ C or 360˚ F.
  • Place one slab each of the milk & dark chocolate, along with the butter, in a microwave safe dish and microwave for roughly a minute on a 'soften & melt' setting, until melted. Stir to combine and set aside.
  • In a separate mixing bowl, beat the eggs until they're light & fluffy. You want to beat them really well, with lots of bubbles.
  • Then add the sugar, and the vanilla essence, and continue to beat until the eggs becomes paler in color.
  • Gently fold the melted chocolate & butter mix into the eggs, being very careful not to overmix. Try keep as many bubbles as possible, as they trap the sugar and help it to rise to the top of the Brownies while baking, creating a beautiful thin crust on top!
  • Sift in the cocoa powder, flour and salt, and continue to gently fold the mixture until everything is incorporated and even in color.
  • Transfer the mixture into the prepped Brownie pan.

*Optional Extra: Truffle Mix

  • *If you'd like to add the optional extra Truffle Mix (it's really worth it), follow these steps:
  • *Crush the Marie biscuits (Graham Crackers), making them quite fine. There can be a couple of slightly bigger pieces, but generally, pretty crushed. Add the cocoa powder, and mix it into the biscuit crumbs. Pour in the condensed milk, and give a beat with an electric mixer to combine. Place chunks of the Truffle Mix on top of the Brownie mixture, dotting it all around the pan.
  • Place on the middle shelf of your oven, and bake for 35 minutes.
  • Allow to cool, dust with icing sugar, slice & enjoy!

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