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Gooey Chocolate Brownies

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Published in: CBD Recipes

These gooey chocolate brownies use a classic cocoa method, baked in one square tin and cut into 16 squares.

What makes these brownies gooey?

The batter has more sugar and butter than flour, and the brownies come out of the oven while a skewer still shows a few moist crumbs. Folding the dry ingredients in gently, without overmixing, keeps the texture fudgy rather than cakey. The method below bakes one square tin and cuts it into 16 pieces.

Ingredients for gooey chocolate brownies

Before you start, make sure you have all the necessary ingredients. This recipe makes 16 squares in a 9×9-inch (23cm) tin.

Dry ingredients:

  • 1 cup (125g) plain flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Wet ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) milk, or a non-dairy milk

Optional add-ins:

  • 1/2 cup (90g) chocolate chips
  • 1/4 cup (30g) chopped nuts, such as walnuts or pecans
  • A pinch of sea salt, for topping

Step-by-step guide to making gooey chocolate brownies

Step 1: Preheat the oven and prepare the tin

To begin, preheat your oven to 175°C (350°F). While the oven is heating up, grease a 9×9-inch (23cm) square tin with butter or non-stick spray. Alternatively, line the tin with baking parchment so the brownies lift out easily later.

Step 2: Mix the dry ingredients

In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder and salt. These dry ingredients form the base of your brownies, giving them their chocolate flavour and texture.

Step 3: Combine the wet ingredients

In a separate, larger bowl, combine the melted butter, sugar, eggs and vanilla extract. Whisk until smooth and well combined. The butter adds moisture, while the sugar gives the brownies their fudgy consistency.

Once the wet ingredients are fully mixed, add the milk (or non-dairy milk). This keeps the brownies soft and gooey.

Step 4: Combine the wet and dry ingredients

Gradually fold the dry ingredients into the wet ones, mixing gently as you go. Use a spatula or a wooden spoon to fold everything together. Be careful not to overmix the batter, as this can make the brownies denser.

Fold in the chocolate chips or nuts now if you’re using them.

Step 5: Bake the brownies

Spread the batter evenly in the prepared tin. Bake in the preheated oven for 20 to 25 minutes. The brownies are done when a skewer inserted into the centre comes out with only a few moist crumbs (not wet batter).

Once baked, let the brownies cool in the tin for about 10 minutes. Then transfer them to a wire rack to cool completely before cutting them into 16 squares.

A note on CBD oil

This recipe doesn’t use CBD oil. If you take a CBD oil, follow the directions on its own label, and don’t convert drops into millilitres. If anything on the label is unclear, contact us before use.

The Food Standards Agency advises healthy adults to limit CBD consumption to no more than 10mg a day.

Count all the CBD you have that day, from every product.

CBD isn’t suitable for under-18s, or if you’re pregnant, breastfeeding or trying to conceive. If you take any medication, don’t use CBD unless a doctor has advised it. The FSA’s CBD safety advice explains who should avoid CBD.

CBD food products in the UK must meet the Food Standards Agency’s novel food rules. Read more in our CBD law in the UK guide.

Our oils and their product details are in our CBD oil range.

Chocolate brownies cut into squares and stacked on a white plate

FAQs

Q: Can I use a different size tin?

A: Yes, but the baking time changes. A smaller, deeper tin needs a few more minutes, and a larger tin gives thinner brownies that bake faster. Start checking early with a skewer, and take the brownies out when it shows a few moist crumbs rather than wet batter. The number of squares changes too.

Q: Can I add chocolate chips or nuts?

A: Yes. Fold up to 1/2 cup (90g) chocolate chips or 1/4 cup (30g) chopped walnuts or pecans into the batter at the end of Step 4. A pinch of sea salt on top before baking goes well with the chocolate. Leave the nuts out if anyone eating the brownies has a nut allergy.

Storing your brownies

Keep the brownies in an airtight tin at room temperature.

So, gather your ingredients, preheat the oven, and start baking! More CBD guides

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