Brownies are cherished for their decadent chocolate flavour and irresistibly gooey texture. However, achieving that perfect fudgy consistency can be challenging, especially if they are even slightly overbaked or not allowed to cool thoroughly before slicing.

Elisabeth Sherman from allrecipes has suggested adding a secret ingredient that will make them “chocolatey perfection”. The food expert tried several ways to bake the perfect brownies but failed many times. However, after many failed attempts, the cooking expert thought of adding more chocolate to the batter to see if it works.

And the results left her surprised. She said: “I grabbed a bar of Baker's Semi-Sweet Chocolate off the shelf, and when I got home, I got to work on the batter.

“After I'd poured my batter into the baking pan, I unwrapped the chocolate bar, which is scored into ¼-ounce pieces.

“I broke off half of them—eight out of 16 total—and scattered them throughout the batter. Then I crossed my fingers.

" The first time I tried this trick, I didn't know what would happen. I hoped that the chocolate pieces would melt, suffusing the batter not just with more chocolate, but also with extra moisture to keep the texture from becoming too cakey.

“My hunch was right: When I cut into the fully baked brownies, glistening, gooey chocolate oozed out of each square. I had finally cracked the brownie code!”

Ms Sherman further explained that the contrast between the crisp top layer and the fudgy interior makes the brownie perfectly chocolatey.

Explaining the technique she said: "The chocolate pieces need to go into the batter whole, not roughly chopped. Further, a thicker slab like the Baker's ones I used ends up to be essential, as well.

"A Hershey's bar doesn't work—it's too thin and flimsy to impart that signature richness to fudge brownies.

"Finally, as the chocolate pieces sink into the batter and melt, the bottom layer of the brownies becomes a thin layer of solid chocolate."