Say hello to my updated Gooey Toffee Brownies recipe! I took the original photos of these brownies when I had just started dipping my toe into food blogging over a year ago now and, quite frankly, those photos do not do these brownies justice. So, voila! Here are my updated photos. Tasty right? I think so anyway.
I took these photos while I was on holiday back in August in Devon so the beautiful background in some of these photos shows the River Dart. What a dreamy photography location.
Need some inspiration for optional extras to add to these brownies ? Look no further! Try adding some of these extra ingredients by themselves or in combination with each other to the base recipe:
Classic Nutty Brownies: Add 100g roughly chopped hazelnuts, walnuts or pecan nuts to the brownie batter before baking.
Peanut Butter Brownies: Add teaspoon-sized blobs (a few or many depending on the extent of your peanut butter addiction) of smooth or chunky peanut butter to your brownie batter when in the baking pan and then bake for gloriously peanut buttery brownies.
Coconut and Ginger Brownies: Substitute 50g of the plain flour for 50g desiccated coconut and add 50g chopped crystallised ginger to your brownie batter before baking.
Cookie Dough & Nutella Brownies: Add teaspoon-sized blobs of cookie dough (bought or homemade) and Nutella to your brownie batter before baking for a brownie/cookie combo made in heaven.
Specialist Utensils: 10” x 8” tin (or similar size) baking tin, small saucepan, medium heatproof bowl, electric hand whisk or stand mixer with whisk attachment, large mixing bowl, wooden spoon or rubber spatula.
Top Tip: Like your brownies super ooey gooey? Add only 80g of flour instead of 100g. This recipe also works just as well with gluten-free and wheat-free flour as it does with normal plain flour so HELLO gluten-free brownies!
Gooey Toffee Brownies
400g dark chocolate, broken into pieces
250g unsalted butter, cut into pieces
3 large eggs
250g dark soft brown sugar
1 teaspoon baking powder
200g milk chocolate, broken into pieces
Any optional extras!
Makes: Approx 20 squares
1. Preheat the oven to 160°C (fan oven 140°C). Grease and line the base of a deep 10” x 8” tin (or similar size).
2. Melt 350g of the dark chocolate with the butter in a bowl over a pan of simmering water or in 15 second bursts in the microwave, stirring after each 15 second burst until everything is melted. Stir well and leave to cool.
3. Whisk the eggs until pale and thickened, then whisk in the sugar until the mixture is thick and glossy.
4. Gently fold in the melted chocolate and butter mixture, then sift in the flour and baking powder and stir until smooth.
5. Add all of the milk chocolate and the rest of dark chocolate pieces to the batter and mix with a wooden spoon or rubber spatula until well combined. Add any optional extras, stir, and then transfer the batter to your baking tin.
6. Bake for 40-45 minutes until firm to the touch but still gooey inside. Test by inserting a knife into the middle of the brownie; you want the bottom third to half of the knife to still have moist crumbs sticking to it. Bake for 5-7 minutes longer if you prefer more cakey and less gooey brownies.
7. Cool in the tin on a wire rack for at least an hour. If you have time, transfer the brownies to the fridge once completely cooled and then cut into pieces several hours later.
Serving Suggestion: These beauties can be enjoyed cold straight from the fridge, at room temperature or slightly warmed. Add a few strawberries and a dash of double cream or a scoop of vanilla ice cream, or my new favourite ginger ice cream, for a decadent treat.
Storage: Store in an airtight container in the fridge for up to 4 days.