I bake these brownies when the day asks for calm and a square of rich chocolate. This chocolate bread recipe lands soft in the middle with a tender edge. We stir, we pour, we wait, then we share. I learned that from a gordon ramsay recipe and I keep the method simple so the pan does the heavy lift. You taste deep cocoa and a clean hit of vanilla. The top sets with a thin crackle that snaps under the knife. Friends who love recipes chocolate ask for the corner pieces. I nod and hide one for myself. If you want a shortcut try the chocolate brownies recipe easy notes below. Fans of mint chocolate brownies can add chips before the bake and smile when the pan cools. We talk about a gordon ramsay turkey recipe at holidays and the gordon ramsay beef wellington recipe on big nights. For weeknight joy I make this pan. Warm squares meet a cold scoop and the table goes quiet. You get clear steps, light gear, and steady results. I wrote this for Nancy Cooks so we can bake with ease and keep time for the people at the table.
Table of Contents
- 1) Key Takeaways
- 2) Easy Gooey Chocolate Brownies Recipe
- 3) Ingredients for Gooey Chocolate Brownies
- 4) How to Make Gooey Chocolate Brownies
- 5) Tips for Making Gooey Chocolate Brownies
- 6) Making Gooey Chocolate Brownies Ahead of Time
- 7) Storing Leftover Chocolate Brownies
- 8) Try these desserts next
- 9) Gooey Chocolate Brownies
- 10) Nutrition
1) Key Takeaways
I bake for comfort and for company. I keep the method light and the flavor deep. I call this my chocolate bread recipe for a pan that cuts clean and stays soft. You see two lines in my notebook with the same phrase since it anchors the plan and steady hands guide the bowl. This chocolate bread recipe works on slow nights and busy ones. The first bite leans fudgy and the edge stays tender. I test for moist crumbs and pull the pan early. I share squares with friends and save one for me.
I write as Nancy on Nancy Cooks and I trust simple steps. I melt chocolate with butter and fold in flour. I whisk eggs until the batter turns glossy. The scent fills the kitchen and the top sets with a fine crackle. You get set up fast and you finish calm.
We serve warm pieces with a cool scoop. We carry a plate to the porch and the night slows down. I keep the gear basic and the notes short. The chocolate bread recipe repeats in our house since the steps feel easy and the results stay steady.
2) Easy Gooey Chocolate Brownies Recipe
I like one bowl and a sturdy whisk. I map the flow so you never stall. Melt the chocolate and butter and let the mix rest for a moment. Add sugar and eggs and vanilla. Fold in flour and cocoa with a light hand. Scrape the batter into a lined square pan and bake till the top turns shiny and a tester shows soft crumbs. I call this easy since the path stays short and the cleanup feels quick.
The flavor leans dark and the crumb sits dense but not heavy. For a nutty turn add chopped walnuts. For a mint hint add chips. For a kid party scatter small sprinkles when the pan cools. The recipe holds steady so small tweaks ride along without fuss.
Two notes sit near the mixing bowl. Use good chocolate. Do not overbake. Both notes guard texture and taste. When we keep heat in check the squares slice neat and the middle stays lush. I keep that promise for guests and for me.
3) Ingredients for Gooey Chocolate Brownies
Dark chocolate I pick a bar with strong cocoa. The melt turns smooth and the flavor reads clean. I chop the bar so it melts fast in a warm bowl.
Unsalted butter Soft cubes melt with the chocolate and bring a silk finish. Butter carries flavor and keeps the crumb tender.
Granulated sugar White crystals sweeten and help the top crackle. The batter shines more when sugar hits warm chocolate.
Light brown sugar A small scoop adds depth and a light caramel note. The crumb feels moist and the bite lingers.
Eggs Room temp eggs whisk in smooth and help structure. I beat until the mix looks glossy and thick.
Vanilla extract A small spoon rounds the edges of the cocoa and gives a warm scent. It supports without noise.
All purpose flour A short scoop sets the crumb so the texture stays fudgy not cakey. I sift to avoid lumps.
Unsweetened cocoa A fine powder boosts chocolate notes and deepens color. It pairs with the bar to make a strong base.
Fine salt A pinch brightens sweet notes and lifts the whole bite. I never skip it.
Baking powder Just a touch softens the edge and keeps the crumb from feeling dense. The lift stays gentle.
Chocolate chips Optional bits melt into small pockets. Kids cheer and adults smile. I add a small handful.
Milk A small splash loosens the batter for a softer crumb. I use it when I want a tender square for ice cream.
4) How to Make Gooey Chocolate Brownies
Step one Line a square pan with baking paper and leave an overhang for lifting. Heat the oven to a steady temp and set the rack in the center. This sets you up for a clean release and even bake.
Step two Place chocolate and butter in a heatproof bowl over warm water. Stir till smooth then take the bowl off heat and rest it for a moment. The shine tells you the base stands ready.
Step three Whisk in both sugars while the mix stays warm. Add eggs one at a time and whisk till the batter looks thick and glossy. Fold in vanilla and breathe in the scent.
Step four Sift flour with cocoa salt and baking powder over the bowl. Fold with a spatula until only small streaks remain. Scatter chips if you want small pools of melt.
Step five Scrape the batter into the pan and level the top. Bake until the surface shows a thin crackle and a tester pulls out with moist crumbs. Pull the pan and let it cool on a rack.
Step six Lift the slab by the paper and set it on a board. Use a warm knife for clean cuts. Serve warm squares with a cold scoop or pack them for a small picnic.
5) Tips for Making Gooey Chocolate Brownies
Use fresh cocoa and a bar you enjoy. Quality in the bowl turns into quality on the plate. A small pinch of salt keeps the bite bright. I add a note here too for anyone who loves a chocolate loaf feel. Bake the batter in a lined loaf tin for a narrow slice and call it a cocoa bread night.
Do not overmix once flour goes in. Gentle folds protect texture. Watch the bake near the end. Pull early for a fudgy center. Let the pan rest so the crumb sets. For a chocolate brioche vibe tuck a few soft crumbs with a pat of butter next to a cup of coffee and call it breakfast.
For add ins go with nuts or mint chips or small espresso powder. For a clean top avoid opening the oven in the first minutes. For small bars chill the slab before cutting. This keeps edges neat and plates tidy.
6) Making Gooey Chocolate Brownies Ahead of Time
I bake the night before a party and sleep fine. The flavor settles and the slice turns clean. Wrap the cooled slab in paper and keep it in a tin at room temp. The next day the knife glides and the plate looks sharp. I often double the batch and send a box home with friends.
If you plan a longer gap store cut squares in a sealed container with small sheets of paper between layers. For a soft bite warm a square for a brief moment and let the scent rise. The chocolate bread recipe holds its shape and still feels lush after a quick warm.
For events I carry the whole slab and slice on site. Fewer crumbs travel and the edges stay neat. I keep a small shaker of powdered sugar for a light finish. The look stays simple and guests lean in for a taste.
7) Storing Leftover Chocolate Brownies
Room temp storage works for short stretches. Keep squares in an airtight tin for three days. The bite stays soft and the top keeps its light snap. Add a small slice of bread in the tin to help hold moisture if your air runs dry.
For longer storage use the freezer. Wrap each square and place them in a bag with the air pressed out. Label the date so you track time. When a craving lands thaw one on the counter or in a lunch box. The texture returns well.
For ice cream nights rewarm a frozen square for a short burst. The center melts a touch and the scoop sinks in. The main phrase shows up again here since this chocolate bread recipe handles chill and heat with grace and that saves waste.
8) Try these desserts next
9) Gooey Chocolate Brownies
Gooey Chocolate Brownies chocolate bread recipe
Ingredients
- 200 g dark chocolate chopped
- 115 g unsalted butter cubed
- 150 g granulated sugar
- 75 g light brown sugar packed
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 95 g all purpose flour
- 30 g unsweetened cocoa powder
- 0.5 tsp fine salt
- 0.25 tsp baking powder
- 75 g chocolate chips optional
- 2 tbsp milk optional for softer crumb
Instructions
- Heat oven to 175 C and line a 20 cm square pan with baking paper with a slight overhang for lifting.
- Melt chocolate and butter in a heatproof bowl set over warm water. Stir until smooth then set aside to cool for 2 minutes.
- Whisk both sugars into the warm chocolate mix.
- Add eggs one at a time and whisk until the batter looks thick and shiny. Stir in vanilla.
- Sift flour cocoa powder salt and baking powder over the bowl. Fold with a spatula until a few streaks remain.
- Fold in chocolate chips if using. Add milk if you prefer a softer crumb.
- Scrape batter into the pan and level the top.
- Bake for 22 to 26 minutes until the top has a thin crackle and a tester shows moist crumbs.
- Cool in the pan for 20 minutes then lift out and cool on a rack. Slice into squares.
10) Nutrition
Serving size one square. Calories around two sixty. Sugar twenty two grams. Sodium one hundred twenty milligrams. Fat fourteen grams with eight grams saturated. Carbohydrates thirty two grams with two grams fiber. Protein four grams. Figures shift with nut add ins or mint chips. I keep portions small when I plan a big dinner and I go back for a second small square when the table asks.
Short keywords fit here and feel natural. Brownie sits on the plate and smiles. Fudge shows up in the center with a soft pull. Cocoa rides in the background and gives depth. Longtail terms find a home in notes. I love easy homemade brownies on school nights. I reach for simple one bowl brownies after work. I claim the best fudgy brownies at home when friends ask for my pan.
Leave a Comment