introduction

These brownies stay soft and very gooey inside. They use real chocolate and make a deep chocolate taste. You can make them in one pan. If you like easy sweet bread, see best banana bread recipe for a simple idea to bake next.

why make this recipe

You should make this recipe when you want a rich, warm treat. The heat makes the middle soft and chewy. You can serve them to a crowd or eat them alone with a glass of milk. For other easy sweets that work well at a party, try easy banana bread for a quick swap.

how to make BEST Gooey Brownies

You will make a smooth, glossy batter and bake until the middle is fudgy. Melt the butter and chocolate together. Whip the eggs and sugar until light. Mix the dry parts in last and fold in the chunks. Do not beat the flour too much. If you want a more healthy swap, look at healthy banana bread for ideas on small swaps.

Ingredients

1/2 cup (115g) unsalted butter
6 ounces (170g) semi-sweet chocolate, finely chopped
1 1/4 cups (250g) light brown sugar, packed
3 large eggs + 1 egg yolk, room temp
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1/2 cup (40g) unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup (65g) all-purpose flour, spooned and leveled
1 cup (6oz / 170g) semi-sweet chocolate chunks*

Directions

Preheat your oven to 350°F (175°C). Butter an 8×8 inch pan. Line the pan with parchment paper and leave extra hanging over the sides. This makes it easy to lift the brownies out later.
In a medium saucepot, add the butter and heat on medium. Cook until the butter melts.
While the butter is hot, add the chopped chocolate. Whisk until the chocolate melts and the mix looks smooth. Set it aside to cool until it is warm but not hot.
In a large bowl, put the sugar and the eggs. Use a hand whisk or a mixer with a whisk tool. Whip until the mix goes pale and the sugar looks dissolved. Rub a bit between your fingers to check. It should not feel gritty.
Add the vegetable oil, vanilla, cocoa powder, salt, and the cooled butter-chocolate mix into the egg mix. Whisk until the mix looks even.
Add the flour and the chocolate chunks. Fold and mix until you see no streaks. Do not overmix. Too much mix will make the brownies tough.
Pour the batter into the lined pan. Spread it out so the top is even.
Bake the brownies in the middle rack for 28 to 32 minutes. A skewer should come out with a few fudgy crumbs, but no wet batter.
Let the brownies cool all the way in the pan. Use the parchment to lift them out onto a board.
For clean cuts, lightly oil a sharp knife and cut straight down. Do not saw back and forth. Clean and oil the knife between cuts.
Enjoy.

how to serve BEST Gooey Brownies

Cut the brownies into squares. Serve them warm or at room temp. Add a scoop of vanilla ice cream or a dust of cocoa. You can also serve with a small bowl of fruit or a side like orzo dinner for a full meal feel.

how to store BEST Gooey Brownies

Store the brownies in an airtight box at room heat for up to 3 days. For longer, chill them in the fridge for up to 7 days. You can also wrap pieces in foil and freeze for up to 3 months. Thaw at room temp before eating.

tips to make BEST Gooey Brownies

Use real chopped chocolate for the best melt and taste.
Let the chocolate-butter cool a bit before you add it to the eggs. If it is too hot, it can cook the eggs.
Do not overmix after you add the flour. Fold until just mixed.
Check bake time at 28 minutes. Ovens differ. A few fudgy crumbs on a skewer mean done.
For more gooey ideas, see gooey pecan pie crescents.

variation (if any)

Add chopped nuts like walnuts or pecans for crunch.
Add a layer of caramel in the middle before baking.
Use milk or dark chocolate chunks for a different sweet note.
Sprinkle a little sea salt on top after baking for a sweet-salt mix.
Stir in a few tablespoons of espresso for a deeper chocolate taste.

FAQs

Q: Can I use salted butter?
A: Yes. If you use salted butter, skip the added salt or use less.

Q: Can I make these in a larger pan?
A: Yes. Use a 9×9 pan but the bake time will be a bit shorter. Check at 22 minutes.

Q: How do I know when they are done?
A: A skewer should come out with a few moist crumbs. Do not look for wet batter.

Q: Can I use a glass pan?
A: Yes. Glass may need a few more minutes. Start to check at the low end of the bake time.

Q: Can I halve the recipe?
A: Yes. Use a smaller pan and cut the bake time. Watch them closely.

Conclusion

For more brownie ideas and a step by step guide, see Best Homemade Brownies Recipe – Love and Lemons. For a shareable, chewy take on gooey brownies, try BEST Ever Super Chewy Gooey Brownies – Creme De La Crumb.