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Best Gooey Brownies Recipe

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★★★★★

4.8 from 109 reviews

These Best Gooey Brownies feature a rich, fudgy texture with melted chocolate chunks that create the ultimate indulgent dessert. Crispy on the edges and decadently gooey in the center, these brownies are perfectly balanced with a deep cocoa flavor and a melt-in-your-mouth chocolate swirl.

Ingredients

Scale

Chocolate Butter Mixture

  • 1/2 cup (115g) unsalted butter
  • 6 ounces (170g) semi-sweet chocolate, finely chopped

Dry Ingredients

  • 1/2 cup (40g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup (65g) all-purpose flour, spooned and leveled

Wet Ingredients

  • 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

Add-ins

  • 1 cup (6oz / 170g) semi-sweet chocolate chunks

Instructions

  1. Prepare the pan: Preheat your oven to 350°F (175°C). Butter an 8×8 inch baking pan and line the bottom and sides with parchment paper, leaving an overhang to help remove the brownies easily later.
  2. Melt butter: In a medium saucepan over medium heat, melt the unsalted butter completely.
  3. Add chocolate: While the butter is hot, whisk in the finely chopped semi-sweet chocolate until melted and smooth. Set aside to cool until warm but not hot.
  4. Whip eggs and sugar: In a large bowl, combine the light brown sugar and eggs plus an extra egg yolk. Whisk by hand or with an electric mixer until pale and sugar has fully dissolved (test by rubbing a bit between fingers to avoid grittiness).
  5. Add wet ingredients: To the egg mixture, add vegetable oil, vanilla extract, cocoa powder, salt, and the cooled butter-chocolate mixture. Whisk until everything is well combined.
  6. Incorporate flour and chocolate chunks: Gently fold in the all-purpose flour and semi-sweet chocolate chunks just until the batter is uniform and streak-free to avoid overmixing and tough brownies.
  7. Transfer batter: Pour the batter into your prepared baking pan, spreading it out evenly.
  8. Bake: Bake in the center of the oven for 28 to 32 minutes. A skewer inserted into the center should come out with a few fudgy crumbs but no wet batter.
  9. Cool and remove: Allow the brownies to cool completely in the pan. Use the parchment paper edges to lift the whole slab out onto a cutting board.
  10. Slice and serve: For clean slices, lightly oil a sharp, straight-edged knife and cut straight down without sawing. Clean and re-oil the knife between slices to maintain neat edges.
  11. Enjoy: Serve these irresistibly gooey brownies as a decadent treat!

Notes

  • Ensure eggs are at room temperature for better mixing and fluffiness.
  • Do not overmix once flour is added to keep brownies tender.
  • Chilling the brownies after baking can help with cleaner slicing but is optional.
  • Store brownies in an airtight container for up to 4 days at room temperature.
  • Chocolate chunks can be swapped with chocolate chips or chopped nuts if preferred.

Keywords: gooey brownies, fudgy brownies, chocolate brownies, easy brownie recipe, homemade brownies, dessert recipe

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