Recipe: The Perfect Gooey Chocolate Brownies Every Time

Recipe: The Perfect Gooey Chocolate Brownies Every Time

Warm chocolate brownies that are gooey in the middle are utterly indulgent and great for any celebration. Here’s a really simple recipe that we have been baking for years and never fails. It is sure to be a crowd pleaser. The brownies won’t last long as they are absolutely delicious and come out perfectly every time. Serve on a platter with other small cakes for a party.


  • 200g 70% Lindt Dark Cooking Chocolate
  • 50g Lindt Milk Cooking Chocolate
  • 50g Lindt White Cooking Chocolate
  • 150g Unsalted Butter and extra for greasing the tin
  • 125g Dark Muscovado Sugar
  • 125g Caster Sugar
  • 4 Medium Eggs at room temperature
  • 85g Plain flour
  • A pinch of salt
  • 2 tbsp Green & Black’s Cocoa Powder
  • 1/2 tsp Vanilla Bean Paste
  • 1 tsp Icing Sugar to dust
  • Makes approximately 12-16 pieces
  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes
  • Total Time: 40 minutes


  1. Preheat the oven to 180*C.
  2. Grease a 9 inch square baking tin and line with baking paper.
  3. Place a small amount of boiling water from a kettle, into a medium saucepan on the hob, to simmer.
  4. Chop the dark chocolate and butter into small pieces and place into a large, glass mixing bowl.
  5. Set the bowl of dark chocolate and butter over the pan of simmering water, and turn the heat down to low. Ensure the the bottom of the bowl does not touch the water.
  6. Melt the dark chocolate and butter, whilst stirring occasionally.
  7. Once the chocolate and butter has mostly melted remove the bowl from the pan and set aside. The residual heat will complete the melting process.
  8. Chop the milk and chocolate into medium sized chunks and set aside.
  9. Combine the caster and muscavado sugar and mix it into the melted dark chocolate and butter.
  10. Add the eggs to the mixture and whisk together until it appears slightly bubbly.
  11. Add the vanilla bean paste.
  12. Fold in the sifted flour, cocoa powder and salt into the mixture a third at a time, until thoroughly combined.
  13. Pour the batter into the prepared tin.
  14. Scatter the chunks of milk and white chocolate on top.
  15. Bake the brownies for approximately 20-25 minutes until the edges appear just cooked and the centre still wobbles. They will continue to cook once removed from the oven.
  16. Let the brownies cool completely in their tin if you can resist, or at least for about 15 minutes.
  17. Cut into your desired shape and sift over a little icing sugar to serve.

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