"Gooey Gooey Goo Goo" Chocolate Fudge Brownie

This is a classic "hot fudge" style sauce—thick, gooey, and nostalgic.

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Step 1

Melt it down: Preheat your oven to 180°C (160°C fan). Line an 8x8 inch square tin with parchment paper. Melt the butter and chopped dark chocolate together in a bowl over simmering water (or in short bursts in the microwave). Stir until silky. The Ribbon Stage: In a separate bowl, whisk the eggs and sugar together vigorously for about 3–5 minutes until the mixture is pale, doubled in volume, and leaves a "ribbon" trail when you lift the whisk. This creates that crackly top. Combine: Gently fold the melted chocolate/butter into the egg mixture. Add the vanilla. Sift and Fold: Sift in the flour, cocoa powder, and salt. Fold gently with a spatula—do not overmix, or you’ll lose the goo! Fold in the extra chocolate chips now if you're feeling extra. The Bake: Pour into the tin and bake for 20–22 minutes. Crucial: do not overbake! The Wobble Test: Pull them out when the edges are firm but the middle still has a slight "jiggle." A toothpick inserted should come out with wet crumbs, not clean. The Hardest Part: Let them cool completely in the tin. If you cut them hot, they’ll just be a puddle. Put them in the fridge for an hour if you want them extra dense.