Gooey Chocolate Brownies
These gooey chocolate brownies are wonderfully rich and indulgent, you won’t be disappointed by them! My favourite way to make these is to add salted caramel cups to the top of the brownie tray as soon as it comes out of the oven so they melt into the bake. They are honestly just so good!
For this recipe I use melted chocolate in the batter which adds to the gooeyness and prevents the brownies from drying out but I also add chocolate chunks which melt during the baking process. The brownie batter itself is suspiciously thick and you might start worrying you’ve missed an ingredient out – just stick with it!
I used an 8″ x 8″ tin for these brownies and it was the perfect size. I have noted the bake time to be 20-25 minutes but this may vary depending on how hot your oven gets. Keep an eye on them after 20 minutes to ensure they don’t burn and pierce them with a cocktail stick to ensure the insides aren’t still raw before removing from the oven. Don’t worry if they are still a little bit gooey as they will firm up as they cool down.
Depending on the type of chocolate, plant milk and butter used this recipe is free from the top 14 allergens.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients – 1 batch
- 150g coconut sugar
- 150g dairy free chocolate
- 100g gluten free self raising flour
- 75g cocoa powder
- 50g vegan butter
- 35ml plant milk
- 2 tbsp maple syrup
- 3/4 tsp baking powder
- pinch sea salt
- Place 50g of chocolate in a bowl over a saucepan full of water and melt over a low heat. Once the chocolate has melted remove from the heat and set aside to cool
- Melt the butter in a saucepan over a low heat
- Pour the coconut sugar into a large mixing bowl. Add the melted butter and whisk together until the sugar begins to melt
- Add the milk and maple syrup to the sugar mixture and continue mixing until well combined
- Sieve the flour and cocoa powder into the bowl. Add the baking powder and salt and stir until a dough begins to form
- Fold the melted chocolate into the dough, ensuring it is well mixed throughout
- Chop the remaining chocolate into small chunks and add to the bowl, mix to ensure they are evenly distributed throughout
- Scrape the dough into a baking tin lined with parchment paper. The dough will be sticky so you may need to use the back of the mixing spoon to spread the mixture out and ensure it reaches into all four corners
- Place into a preheated oven and bake for 20 minutes at 180 degrees celsius
Natasha Gelder is a gluten free and vegan food blogger and recipe developer based near Leeds, UK.
She was diagnosed with Coelic Disease seven years ago and suddenly found herself with a long list of food she could no longer eat. She began experimenting in the kitchen and soon discovered that she loved cooking!
Natasha is a massive foodie and doesn’t think your dietary requirements should stop you from enjoying delicious meals and desserts! She spends her days taking photographs of her food and trying to convince people she can eat more than ice cubes and lettuce.