Description
These BEST Gooey Brownies are rich, fudgy, and irresistibly chocolatey with a perfectly gooey center. Made with melted butter and semi-sweet chocolate, combined with cocoa powder and chocolate chunks for extra texture, these brownies are baked to perfection to achieve a tender, moist bite. Ideal for chocolate lovers seeking a classic dessert that’s indulgent yet easy to make from scratch.
Ingredients
Main 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
- Prepare Baking Pan: Preheat your oven to 350°F. Butter an 8x8 inch baking pan and line the bottom and sides with parchment paper, leaving excess paper overhanging the sides for easy removal.
- Melt Butter: Place butter in a medium saucepot over medium heat and cook until fully melted, stirring occasionally.
- Melt Chocolate: While butter is hot, add the chopped semi-sweet chocolate to the pot and whisk continuously until melted and smooth. Remove from heat and let cool until just warm.
- Mix Eggs and Sugar: In a large bowl, whisk together the light brown sugar and eggs (3 eggs plus 1 yolk) by hand or with an electric mixer fitted with a whisk attachment until pale and sugar is fully dissolved. To test, rub some mixture between your fingers; it should feel smooth, not gritty.
- Add Wet Ingredients: Whisk the vegetable oil, vanilla extract, cocoa powder, salt, and cooled butter-chocolate mixture into the whipped eggs and sugar until fully combined.
- Add Dry Ingredients: Gently fold in the all-purpose flour and semi-sweet chocolate chunks until the batter is streak-free, being careful not to overmix to keep the brownies tender.
- Pour Batter: Transfer the batter into the prepared baking pan and spread it evenly.
- Bake: Bake in the middle rack of the oven for 28 to 32 minutes or until a skewer inserted in the center comes out with a few moist crumbs but no wet batter.
- Cool and Remove: Allow the brownies to cool completely in the pan, then use the parchment paper overhang to lift them out onto a cutting board.
- Slice: For clean cuts, lightly oil a sharp, straight-edged knife and slice down vertically without sawing to avoid uneven edges. Clean the knife between cuts if necessary.
Notes
- Using room temperature eggs helps ensure better mixing and a consistent texture.
- Be careful not to overmix the batter after adding flour to prevent tough brownies.
- You can substitute semi-sweet chocolate chunks with your favorite chocolate chips or chopped nuts for variation.
- For extra fudgy brownies, slightly underbake by a minute or two but monitor closely to avoid raw batter.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
