BEST Gooey Brownies

introduction

This page shows a very simple way to make BEST Gooey Brownies. I write steps you can follow. You will need small tools and a pan. If you like warm treats, try pecan pie crescent rolls for another dessert idea.

why make this recipe

You make this recipe when you want a fast, rich, and soft chocolate treat. The brownies stay moist and melt in your mouth. The steps use few tools and no hard moves. For more sweet ideas, try best pecan pie recipes.

how to make BEST Gooey Brownies

I give clear steps here so you can bake with no fear. Mix warm melted chocolate with eggs and sugar, add a bit of oil, stir in flour, and fold in chunks. Use an 8×8 pan and bake until the center stays a bit soft. If you want another view on rich brownies, see pecan pie tips for technique ideas.

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 temperature
• 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 :

1. Preheat your oven to 350F. Butter an 8×8 inch baking pan and line the bottom and sides with parchment paper. Leave a bit of extra paper over the sides to lift the brownie out later.
2. In a medium saucepot, add butter and place over medium heat. Cook until the butter is fully melted.
3. While the butter is still hot, add chopped chocolate and whisk until the chocolate is melted and smooth. Set aside to cool until it is not hot. It can be warm.
4. In a large bowl, combine sugar and eggs. Whisk by hand or use a mixer with a whisk. Whip until the mix looks pale and the sugar feels dissolved. To test, rub a bit between your fingers. It should not feel gritty.
5. Add the vegetable oil, vanilla, cocoa powder, salt, and the cooled butter and chocolate mix to the egg mix. Whisk until you see no dry bits.
6. Add the flour and the chocolate chunks. Mix until the batter looks even and streak free. Do not overmix or the brownies will be tough.
7. Pour the batter into your prepared pan and spread it into an even layer.
8. Bake the brownies in the center of your oven for 28 to 32 minutes. A skewer in the center should come out with a few fudgy crumbs but no wet batter.
9. Cool the brownie fully in the pan. Use the overhanging parchment paper to lift it out onto a board.
10. For clean slices, lightly oil a sharp, straight-edged knife and cut straight down. Do not saw back and forth. Clean the knife and re-oil between cuts.
11. Enjoy!

how to serve BEST Gooey Brownies

Cut squares and place them on a plate. Serve warm or at room temp. Add a scoop of vanilla ice cream on top for a nice contrast. You can also serve with coffee or milk. For a quick side, pair with pecan pie crescent rolls if you share them.

how to store BEST Gooey Brownies

Cover the cooled brownies with plastic wrap or store them in an airtight box. Keep them at room temp for up to 3 days. For longer life, keep them in the fridge for up to one week. Warm a slice for a few seconds in the microwave before you eat it.

tips to make BEST Gooey Brownies

• Use room temp eggs. They mix better and make the batter smooth.
• Do not overmix after you add flour. Mix just until the flour blends in.
• Let the melted chocolate cool a bit so it does not cook the eggs when you add it.
• Use a straight sharp knife and oil it before each cut for neat squares.
• Read a few other notes at pecan roll ideas to get more simple tips.

variation (if any)

• Add a pinch of instant coffee to the batter to boost the chocolate taste.
• Swap half the chocolate chunks for chopped nuts for a nutty bite.
• Add a swirl of salted caramel on top before baking for a sweet top.

FAQs

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

Q: Can I use all dark chocolate instead of semi-sweet?
A: Yes. Dark chocolate will make the brownies more bitter. You can add a bit more sugar if you like.

Q: How do I know when they are done?
A: The center should look set but still soft. A skewer will come out with some fudgy crumbs, not wet batter.

Q: Can I freeze the brownies?
A: Yes. Wrap slices well and freeze in a bag for up to 3 months. Thaw before you eat them.

Q: Can I make these in a larger pan?
A: Yes. Bake time will change. Check the center many minutes earlier or later until you know the time for your oven.

Conclusion

I hope you love these gooey brownies. For another clear step-by-step brownie guide, see Best Homemade Brownies Recipe – Love and Lemons. For a take that is very chewy and rich, read BEST Ever Super Chewy Gooey Brownies – Creme De La Crumb.