Ooey Gooey Brownies

Method

1. Preheat your oven to 180⁰C 

2. In a medium bowl, whisk together your oil, water and egg until combined and airy.

3. Pour in your pack of Master Mix and whisk till smooth

4. Add your chocolate chips (or chopped up chocolates) to the mix and stir in. You can set aside a few for topping the brownies if you'd like. 

5. Liberally brush your 6 inch baking tin with some oil,  then tip in your batter and smooth out the mix so it's evenly spread in the tin. Top with remaining chocolate.

6. Place your filled tin in the centre of the preheated oven and bake for 18- 20 minutes. (Sprinkle your toppings on in the last 5 minutes if not using ganache or melted chocolate to help them stick).

7. Bring out your tin of brownies and leave to rest for at least 15 mins. I know I know... just try to resist... or chuck them in the fridge.

When you first bring it out it will be wobbly and puffy but resist the urge to put it back in. Top with remaining chocolate while hot.

For ooey gooey brownies, if you insert a toothpick into the centre, it will come out a sticky licky mess.  If it comes out clean, it's overcooked and you'll have a cakey brownie to enjoy instead.

If you want it super gooey and almost falling apart, bake for 15 mins, Switch the oven off, then leave them in while the oven cools down. If you like it a little less gooey and more firm, go for the full 20 mins and leave it in a further 5 while the oven cools down.  

Remember that while the brownies are out of the oven and cooling down, they will be firming up, so don't be worried if they seem slightly undercooked at first. It's normal to get a little sink with gooey brownies as it cools.

Once cooled, turn out of the tin, slice and enjoy. This should get you 8 lovely gooey brownie pieces.