Introduction

These BEST Gooey Brownies are rich, fudgy, and utterly irresistible. Perfectly balancing a deep chocolate flavor with a melt-in-your-mouth texture, they make a delightful treat for any chocolate lover.

The image shows three thick, square brownies stacked on top of each other. Each brownie has a rich, dark brown color with a slightly shiny and crackled top layer that gives a textured look. The middle of each brownie appears gooey and moist, with some melted chocolate spots that add a glossy touch. The edges are firm but still soft, showing a dense and fudgy texture inside. The brownies are placed on a white marbled surface with more brownies blurred in the background, emphasizing the dense, chocolate richness of the stack. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 350°F. Butter an 8×8 inch baking pan and line the bottom and sides with parchment paper, leaving excess hanging over the edges for easy removal later.
Step 2: In a medium saucepot over medium heat, melt the butter completely.
Step 3: While the butter is still hot, whisk in the chopped chocolate until melted and smooth. Set aside to cool until warm but not hot.
Step 4: In a large bowl, combine the brown sugar and eggs. Whisk by hand or with an electric mixer until pale and sugar is dissolved, checking by rubbing a bit between your fingers to ensure it’s not gritty.
Step 5: Add the vegetable oil, vanilla extract, cocoa powder, salt, and the cooled butter-chocolate mixture to the egg mixture. Whisk until fully combined.
Step 6: Gently fold in the flour and chocolate chunks until no streaks remain. Avoid overmixing to keep the brownies tender.
Step 7: Pour the batter into the prepared pan and spread evenly.
Step 8: Bake in the center of the oven for 28 to 32 minutes, until a skewer inserted comes out with a few fudgy crumbs but no wet batter.
Step 9: Let the brownies cool completely in the pan, then lift out using the parchment overhang onto a cutting board.
Step 10: For clean slices, lightly oil a sharp knife and cut straight down without sawing. Wipe and re-oil the knife between cuts.
Step 11: Enjoy your gooey, delicious brownies!

Tips & Variations

Use high-quality chocolate for the best flavor and texture.
Allowing the butter and chocolate mixture to cool slightly prevents cooking the eggs when combined.
Try adding a handful of chopped nuts or swirls of peanut butter for extra richness.
For a more intense chocolate flavor, substitute half the flour with almond flour.

Storage

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slightly in the microwave for a warm, gooey treat.

How to Serve

The image shows multiple square pieces of chocolate brownies arranged closely on a round wire cooling rack. Each brownie has a shiny, cracked top layer with a rich dark brown color and slightly rough texture. One brownie piece is turned on its side showing a moist, dense, almost fudge-like interior that is darker than the top. The white marbled surface underneath the rack is visible around the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the semi-sweet chocolate with dark chocolate?

Yes, using dark chocolate will give your brownies a richer, more intense flavor. Adjust sugar slightly if you prefer a less sweet version.

How do I know when the brownies are done?

Insert a skewer or toothpick into the center; it should come out with a few moist crumbs but no wet batter. This ensures a fudgy texture without being undercooked.