Ultra Gooey Nut-Free Fudgy Brownies Recipe

I have made many brownies over the years for my kids. Now, I also make them for my grandkids. This particular recipe is the absolute favourite with my family. It is adapted from the Fudgy Cocoa Brownies recipe by CafeDelites. I reduced the sugar and butter. It is also adjusted for my oven, which is a small OTG. These are the gooey, dense chocolatey brownies, you can’t stop eating. Do try this out.

The materials used here are easily available in India, so I can make it frequently. My oven is simple. It takes longer in my oven to bake bread and cakes. This is compared to the ovens you get in homes in the USA or Australia.

The MOST IMPORTANT thing when making these Brownies is exactly when to take the brownies out of the oven. It should be soft in the centre and set on top and sides. I usually check frequently to see if the brownies are ready. Use the toothpick test by inserting a toothpick in the middle. It should come out with some brownie clinging to it. If the toothpick is clean then the brownie is over baked. It will still be great tasting but may not have the gooey texture.

ngredients

• 200 g Unsalted butter
• 2 tablespoon Vegetable oil
• 220 g White Sugar ground
• 200 g Brown Sugar
• 4 Eggs
• 1 tablespoon Vanilla essence
• 1/4 teaspoon Salt
• 128g Maida ( All purpose flour)
• 85 g Cocoa Powder
• 150g Amul 55 percent dark chocolate bar chopped.

Prepping: Before you start to mix things up it is better to gather all the ingredients together.

Sugar – I usually grind the sugar before measuring. The sugar in India has big grains. It doesn’t melt easily.

Butter– Melt the butter in the Microwave, it will take about 1 minute.

Eggs – used the eggs kept at room temperature. I broke them into a small pan beat it up a little, before adding to the rest of the ingredients.

Chocolate bar- Chopped it up.

Sieve the Maida ( All purpose flour ) , Cocoa Powder , and the salt into a bowl

The ingredients can be mixed by hand easily, but I used a food processor. Makes things much easier and quicker.

Line a 9 x 13 inch baking dish with parchment paper. Keep a little extra, this helps to take the brownie out of the pan.

Heat the oven to 180 degrees C ( 375 F) .

Method

Add both the sugars, white and brown to the warm melted butter in a big mixing bowl. And beat till it is creamy.

Add the beaten eggs to the sugar and butter mixture.

Add the Vanilla and the Oil

Beat the mixture for a minute or so

Fold in the Sieved flour and Cocoa powder with the butter sugar egg mixture gently.

Then add the chopped chocolate and fold that in too. You can keep a little to sprinkle on top if you like.

Pour the mixture into the parchment paper lined baking pan and smooth the top. iF you want to sprinkle chocolate chips then you should do it now.

Put the baking dish into the oven and set a timer for 25 minutes

After 25 minutes, check the middle. If it is still very soft, let it bake for another 5 minutes. Once you see the sides look set, and the top has a shiny film, do the toothpick test. Insert a toothpick in the middle. The toothpick should have some grains of the brownie. It should not be very soft and liquid. In my oven it took 40 minutes.

Take it out of the oven and let it cool on the counter to room temperature. If you try to cut it when it is very warm it will be difficult.

I pop it in the fridge for a while after it reaches room temperature. It is much easier to cut into neat pieces once it is cold.

This recipe gave me 16 pieces.

I usually store in and airtight box at room temperature. In the hot summer months I keep it in the fridge.