Chocolate brownies with a moist centre

These brownies are rich in chocolate with a moist centre. The recipe covers everything from measuring the ingredients to serving, with tips for adapting them to your taste.

Ingredients

200 g dark chocolate
150 g butter
180 g sugar
3 eggs
100 g plain wheat flour
A pinch of salt

Method

Preheat the oven to 170°C, using top and bottom heat. Line a roughly 20 x 20 cm tin with baking paper.
Melt the butter and broken chocolate over low heat, stirring often. Set aside to cool slightly.
Mix the eggs and sugar without whipping them until very fluffy. Add the lukewarm chocolate mixture.
Add the flour and salt and mix briefly with a spatula. Pour into the tin and level the surface.
Bake for about 20-25 minutes. The edges should be set and the centre still slightly moist. Cool before cutting.

Time and servings

Time: 45 minutes, plus cooling. Makes 12 pieces.

How to tell when brownies are ready

Towards the end of baking, watch the edges and centre. The edges should be set, while the centre can remain slightly soft. A skewer does not need to come out dry, but it should not be covered in liquid batter. Ovens vary, so check before the end of the suggested baking time. The brownie will firm up as it cools. For small, even pieces, chill it before cutting.

Tips and variations

Do not bake until a skewer comes out completely dry if you want a moist centre.
Use a tin of a similar size. A larger tin gives a thinner brownie that may bake faster.
Add a handful of chopped nuts or chocolate pieces to the batter if you like.
Cooled brownies cut more evenly. Use a sharp knife and wipe it between cuts for clean edges.

FAQ

Should brownies be moist in the middle?

Yes. The centre should be moist but not liquid. Baking time depends on the oven and tin.

How should brownies be stored?

Once cool, keep them in a closed container so they do not dry out.

Preparing the chocolate mixture

Break the chocolate into small pieces and cut up the butter. Heat them together over low heat, stirring often. Take the pan off the heat once smooth; do not let the mixture boil. Alternatively, melt them in a bowl over a pan of gently steaming water, making sure the bottom of the bowl does not touch the water.

Let the mixture cool until lukewarm before combining it with the eggs. If it is too hot, it could cook them. Mix the eggs and sugar thoroughly without prolonged whipping, which adds air and changes the texture. After adding the chocolate, add the flour and salt and mix only until no dry flour remains. Scrape the sides and bottom of the bowl.

The tin and baking

Line the tin with paper that extends above two opposite edges. This will help lift out the brownie once cool. Spread the batter into the corners and level the top. The suggested tin produces a suitable thickness; check earlier if using a larger one, as the brownie may bake faster.

Check towards the end of the suggested time. Insert a skewer into the centre: moist crumbs are fine, but liquid batter means it needs longer. The edges should be set and the centre may remain soft. It will continue to firm up as it cools. Baking too long makes it drier and more like an ordinary chocolate cake.

Serving and additions

Cool completely before cutting so it is easier to remove from the tin and portion evenly. Wipe the knife between cuts. If the centre is very soft, a short chill makes slicing easier. You can leave the pieces at room temperature for a little while before serving.

Coarsely chopped nuts or extra chocolate pieces work well in the batter. Fold them in at the end, keeping some to scatter on top. Serve with fresh fruit or a little unsweetened cream. Store cooled pieces in a closed container to retain moisture, separating layers with paper if stacking them.