Gooey Ooey Brownies
Printed From https://www.cakecentral.com/recipe/18773/gooey-ooey-brownies 2024-04-26
This was adapted from a recipe on GoodFood, a UK cookery website. I was looking for a really indulgent brownie to add my own twist to. These are lovely and rich, and very gooey though I imagine you could bake for a little longer and omit the caramel filling if you wanted a more solid brownie. Let me know what you think!
ps I’m not sure if Rolo’s are available in the US, but if not they are a pack of chocolates with a fairly solid caramel centre)
Ingredients
- 185g unsalted butter
- 185g best dark (bittersweet) chocolate
- 85g plain (all purpose) flour
- 40g cocoa powder
- 100g milk chocolate chopped into chunks
- 3 large eggs
- 275g light brown sugar
- 2-3 rolls of Rolo’s
- 1 tsp salt
Instructions
- 1) Melt cubed butter and dark chocolate in microwave for 30 second bursts, stirring in between, or in a bowl over a pan of hot water (bowl must not touch water), stirring continually. Once melted, set aside to cool.
2) While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to fan 160C/conventional180C/gas 4 (most ovens take 10-15 minutes to heat up). Using a shallow 20cm square tin, line the base with parchment paper (I also recommend taking paper over the edges as the caramel WILL STICK).
3) In a pan, melt the rolo’s and mix in a drizzle of milk to thin out to a thick pouring consistency, then add and mix in the salt. Leave to cool.
4) Sieve flour with cocoa, and chop the milk chocolate into rough chunks.
5) Cream eggs and sugar until light and fluffy- anywhere from 3-7 minutes.
6) Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Add flour/cocoa mixture, and fold in, Finally, add milk chocolate chunks and fold in.
7) Pour half of the brownie mixture into the prepared tin. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Drizzle the melted rolo mixture over this, and then add the final layer of brownie mixture- try to cover as much of the top with brownie as possible.
8) Put in the oven and set your timer for 25 minutes. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
9) Leave the whole thing in the tin until completely cold, then lift out the brownie with the paper. Cut into quarters, then cut each quarter into four squares (or whatever size pieces you want!)
It’s useful to know that these brownies keep in an airtight container for a good two weeks and in the freezer for up to a month. I keep them in the fridge so that the caramel sets up slightly, otherwise it is very gooey (not always a bad thing)
