www.marissa.co Gabriella’s Squidgy Brownie Recipe

Gabriella’s Squidgy Fudgy Chocolate Brownies

My goddaughter Gabriella wanted a squidgy chocolate brownie recipe, and this is it! The original recipe was given to me by my friend Fiona, a chocolate connoisseur. These brownies are squidgy, fudgy, deliciously chocolatey without being overly sweet, and so good. 

We enjoy serving Gabriella’s Squidgy Fudgy Chocolate Brownies as a make-ahead dessert with a scoop of good quality vanilla ice cream, as an edible gift, and when we want a chocolatly treat.

If you need to bake and someone has eaten all your chocolate bars (when you know you know), try this brownie recipe, it uses good quality cocoa powder instead of melted chocolate Economical Chocolate Brownie Recipe This recipe also works well for fundraising purposes.

Gabriella's Squidgy Fudgy Chocolate Brownies
 
Preparation time
Cooking time
Total time
 
Deliciously squidgy chocolate brownies, with a rich, fudgy texture that's perfect for sharing or enjoying solo!
Marissa:
Recipe type: Dessert
Cuisine: American
Servings: 25
Ingredients
  • 200g 70% dark chocolate, broken into small pieces
  • 175g unsalted butter, chopped into small pieces
  • 325g caster (superfine) sugar
  • 130g plain/cake flour
  • 3 eggs, lightly whisked
  • Optional to finish
  • 3 tablespoons icing sugar
  • vanilla ice cream
Method
  1. Ideally, make this recipe the day before needed.
  2. Line a 20cm x 20cm brownie tin with greaseproof paper.
  3. In a bowl over boiling water, melt the chopped chocolate and butter, stirring occasionally.
  4. Remove the bowl with oven gloves and be careful of the steam.
  5. Stir the sugar into the chocolate and butter mixture.
  6. Then add in the flour and stir until incorporated.
  7. Finally, add in the eggs and stir until you have a lovely smooth chocolatey mixture.
  8. Pour the mixture into the lined tin.
  9. Bake at 170°C for 20-25 minutes until the top forms a light crust.
  10. At minute 20, wobble the tray, if it is still liquid bake for an additional 5 minutes.
  11. Stay close to the oven so your brownies do not overbake.
  12. Let the brownies cool in the tin, once cooled, wrap tightly in cling film and ideally refrigerate overnight.
  13. Using a long straight-edged knife, cut the brownies into small squares, they are rich. Sprinkle with icing sugar if desired, and serve with vanilla ice cream
  14. xxx
Enjoy making these brownies they are delicious and I hope they will become your go-to recipe.

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