Super Gooey Chocolate Brownie Recipe | ViviannaDoesBaking

for a daily dose of all things beauty head to http://www.viviannadoesmakeup.com/.

More VDM:
Twitter – http://twitter.com/#!/ViviannaMakeup
Facebook – http://www.facebook.com/ViviannaDoesMakeup
Instagram – http://instagram.com/viviannamakeup/

What I'm Wearing:
Top – Whistles
Makeup – NARS Sheer Glow Foundation in Deauville, NARS Creamy Concealer in Vanilla, Kevyn Aucoin The Sculpting Powder in Medium, Hourglass Arch Brow Sculpting Pencil in Soft Brunette, L'Oreal Miss Manga Waterproof Mascara, By Terry Ombre Blackstar in Brown Perfection, Laura Mercier Lip Glacé in Orange Tulip
Nails – Nothing, na-dah.

Super Gooey Chocolate Brownie recipe Ingredients:
250g Unsalted Butter
200g Dark Chocolate
360g Caster sugar (this is A LOT and can be reduced if you'd like)
65g Plain Flour
80g Cocoa Powder
1 tsp baking Powder
4 Eggs

Melt, mix then bake in a pre-heated oven at 180°C for 25 minutes.

Quick Tips to Make Them Even Better:
– Stick them in the oven for a tiny bit longer than I did as mine were a tad TOO gooey.
– Store in an airtight container and keep in the fridge so they don't melt into one gigantic brownie ball (though that does sound good).
– Tie your hair up like I didn't. I had good intentions – promise. Spot the hair tie 😉

Thanks to Lily from https://www.youtube.com/lilypebbles for being chief taster and camera lady!

Music:
Mother Carven, Bad Bats (2012) from http://freemusicarchive.org/
Smiling Rootsie Ukuleles 2 (2014) from http://www.epidemicsound.com

Check out my #GuideToBlogging with Lily Pebbles: http://vdmakeup.com/1m4tPre

Disclaimer: This is not a sponsored video. Products purchased by myself or are PR samples. Some affiliate links may be used above. Check out my website for a full disclaimer – http://www.viviannadoesmakeup.com/disclaimer/. The YouTube commenting system is all over the place, but I do respond to all tweets so that's the best place to contact me. Tweet me @ViviannaMakeup.

P.S) I had this recipe written down, but I *think* it was originally a Jamie Oliver one that I noted. If so – thanks Jamie!