Gorgeously Gooey Chocolate Brownie

This recipe is for my banging brownies! If the brownie isnt gooey then your just not doing it right!

I love a good brownie they are so satisfying and always goes down a treat with family and friends. The best bit is that you can pretty much put whatever you want inside (within reason) and use whatever chocolate you like. I always use lindt chocolate and use half milk (the one with the melty centre) and half dark. This time I added chunks of white chocolate because two types of chocolate just wasn't enough.

250g Unsalted butter cut into pieces

100g Milk chocolate

100g 70% dark chocolate

150g White chocolate

65g Cocoa Powder

50g plain gluten free flour

1 tsp baking powder

4 medium eggs

290g soft brown sugar

A Greased square baking tray around 23/24cm

Melt the butter and chocolate in a bain marie over a pan of hot water until its silky and smooth ...do be careful though huns as I really don't want to be sued.

Whilst the chocolate is melting, sieve the flour, cocoa powder and baking powder to a bowl to remove lumps. In another bowl (I use a lot of bowls...you may need a kitchen porter) whisk the eggs and sugar together until smooth and thick. Add the melted chocolate to the flour and mix. Lastly add the eggs and sugar and whatever fillings or surprises you want.

Other fillings that work well are

-Pecan nuts (especially toasted nom nom)

-A swirl of peanut butter on the top

-Raspberries

-Flaked Coconut

Bake in a preheated oven at 180 degrees and cook for twenty-twenty five minutes. Don't worry if it doesn't look cooked and it still wobbles as that's what your looking for. The outsides of the brownie should be cooked more than the middle. If its not moving then you've f***** it and you should hang your head in shame!

Cool in the baking tray then cut into chunks/slices whatever tickles your pickle (or eat it hot with a spoon which in my opinion is the best way to eat it)