Gooey Fudgy Very Berry Brownies

Have I told you lately that I love you? Well, fresh juicy, strawberry-filled gooey fudgy brownies will most certainly say it for you!

What better than a classic combination of berries n chocolate to sweeten your Valentine week. Be prepared to lick your fingers ‘cause these have an extra rich gooey, fudgy centre with a dramatic shiny crust on top!! The fresh strawberries in your fridge will not only be put to great use, but will add an extra tang & moistness, oozing out just that lil bit when you cut through them!

Aww, brownies are the forever love language! Nibble into one and I assure you your eyes will automatically close as your taste buds will be engulfed in a chocolate overload while your heart will be swayed by the complementing juicy strawberry gush you will receive. Mmmm..

And hey, what’s the harm in saying, “I love you berry much”, to go with the berry sweet treat, anyways? It’s never too many times, is it?! Watch the detailed video & recipe below for quick scrumptious brownies once your ingredients are all in place.

This recipe comes with all my love to all of you beautiful people out there for a wonderful Valentine weekend! Wish I could send a box of these to each one of you! Thank you for putting up with my crazy foodie rants & being an unending source of encouragement to me. All your kind words & compliments make my day! Would never have made it without you guys!

Recipe for Gooey Fudgy Very Berry Brownies

Ingredients (Makes 16 brownies)

10 tablespoons / 140 grams butter
110 grams unsweetened chocolate, roughly chopped (see notes)
200 grams granulated sugar
2 large eggs plus 1 egg yolk
1 teaspoon vanilla essence
½ cup / 65 grams all-purpose flour / maida
¼ cup (25 grams) unsweetened cocoa powder
¾ cup (100 grams) semisweet chocolate chunks (see notes)
1 cup (125 grams) fresh or frozen strawberries, chopped (do not thaw if using frozen)
1 tablespoon orange liqueur “Cointreau” (optional)

Procedure

Preheat oven to 175 degrees celsius. Grease a metal 8inch square pan or line with parchment paper.
In a large microwave-safe bowl combine 110 gms chocolate and butter using the microwave. It is ideal to do it for 30 seconds at a time, stirring after every 30 seconds to prevent splattering.
Once the mixture is melted, smooth & well combined, add the sugar to the hot butter mixture and whisk vigorously by hand using a whisk for 1 whole minute. Allow the mixture to cool slightly and barely warm.
Add in the eggs, the egg yolk, liqueur if using, and vanilla essence and whisk vigorously for 1 minute, or until the batter is very well combined. At this stage, you will notice ripples starting to form in the shiny batter. This helps create that crust on top.
Use a rubber spatula, now gently fold in the flour, cocoa powder, and salt until just combined. Do not over mix the batter. Stir in the chocolate chunks and strawberries.
Pour into the greased metal pan and smooth out the batter. Bake for 30 minutes at 175 degrees Celsius.
Test with the edge of a knife/toothpick & remove as soon as the tip inserted into the centre of the pan comes out clean/with a few moist crumbs. Do not overbake.
Allow it to cool in the pan for at least 30 minutes then gently ease the sides with a knife.
Brownies can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for 5 days.
Cut into 16 brownies. Remember the fresh fruit mixture will give you a beautiful gooey fudgy centre with a superb crust on top, so gently ease them out of the pan & serve with ice cream or fresh cream.

Notes:

1 large egg = 57 grams
I use Morde dark chocolate compound for the unsweetened/semisweet chocolate chunks and Cadburys Cocoa for the powder.
You could also use Premium quality Couverture chocolate if you prefer for an even richer end product.
You can also replace the strawberries with raspberries
This recipe does not call for any baking soda or powder which produce more cakey results.
Avoid glass or ceramic pans that take much longer to bake & do not really cook in the centre fully.
Dark metallic pans produce more dried out brownies so bake for slightly less time if using.
Remember to measure out your ingredients precisely for best outcomes.
Follow the complete detailed video for any further doubts or drop in a message.
There are various methods to make brownies depending on whether you like them cakey or gooey or chewy. This tested method produces a fudgy centre and a shiny crust on top.
Avoid overbaking beyond the given time as they will continue to dry out in residual heat.