Gooey Chocolate Brownies

I can never resist a tray of freshly baked gooey chocolate brownies because they’re everything I love in a dessert soft yet chewy and full of rich chocolate flavor. From the moment I smell that chocolatey aroma filling the kitchen I know something special is about to come out of the oven. These brownies are my go-to whenever I crave something indulgent yet simple to make.

When I first made these, I didn’t expect them to become such a hit at home, but now they’ve become our weekend tradition. The glossy crackly top and fudgy center make them totally irresistible, and what’s even better is that they come together in one bowl with just a few pantry staples.

I’m thrilled to share how easy it is to make bakery-style brownies without leaving your kitchen because all you need is the right balance of melted butter, cocoa, sugar, and chocolate to achieve that perfect texture. Whether you’re baking for guests or simply treating yourself, this recipe will never disappoint.

Let’s get started so you can have a batch cooling on your counter in no time and maybe a scoop of ice cream ready for topping!

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Butter – Adds richness and creates a fudgy texture.
• Sugar – Sweetens and helps form that shiny top crust.
• Eggs – Provide structure and give the brownies their chewy bite.
• Vanilla extract – Deepens the flavor and enhances the chocolate.
• Cocoa powder – The base of the rich chocolate flavor.
• All-purpose flour – Helps the brownies hold together without becoming cakey.
• Salt – Balances the sweetness and brings out the chocolate flavor.
• Chocolate chunks or chips – Add bursts of melted chocolate throughout.

Tools You’ll Need

• Mixing bowls – For combining wet and dry ingredients separately.
• Whisk – Helps blend sugar and eggs until thick and glossy.
• Rubber spatula – Perfect for folding the batter gently.
• 8×8-inch baking pan – The ideal size for thick, fudgy brownies.
• Parchment paper – Makes it easy to lift out the brownies after baking.
• Oven – For baking them to gooey perfection.

Instructions

Step 1: Preheat the Oven

I start by preheating my oven to 350°F (175°C). Then I line my baking pan with parchment paper leaving a bit of overhang on the sides for easy removal later.

Step 2: Melt the Butter and Mix the Wet Ingredients

I melt the butter in a heatproof bowl and whisk in the sugar until it’s smooth and glossy. Then I add the eggs one at a time mixing well after each addition and stir in the vanilla extract.

Step 3: Combine the Dry Ingredients

In another bowl I whisk together the cocoa powder flour and salt until evenly combined. This step prevents lumps and ensures a smooth batter.

Step 4: Mix Everything Together

I gradually fold the dry mixture into the wet mixture using a spatula until just combined. Then I stir in the chocolate chunks being careful not to overmix.

Step 5: Pour and Bake

I pour the batter into the prepared pan and spread it evenly. I bake it for 25–30 minutes or until the edges are set but the center still looks slightly soft.

Step 6: Cool and Slice

Once baked I let the brownies cool completely in the pan before lifting them out and cutting them into squares. This helps them stay neat and fudgy.

Tips

If you want an even more intense chocolate flavor I sometimes mix in a teaspoon of espresso powder. I’ve also learned that slightly underbaking the brownies keeps them gooey in the center. For extra texture you can add chopped nuts, or swirl in a bit of peanut butter before baking.

Ways to Serve

I love serving these gooey chocolate brownies slightly warm with a scoop of vanilla ice cream melting on top. They’re also perfect with a drizzle of caramel sauce or a sprinkle of flaky sea salt for a touch of contrast. You can cut them into small squares and serve them on a dessert platter for parties or enjoy them cold from the fridge for a denser texture.

Storage Instructions

I usually store leftover brownies in an airtight container at room temperature for up to three days. If you prefer them chilled you can refrigerate them for up to a week. To keep them longer, wrap each square in plastic wrap and freeze for up to three months just warm them in the microwave for 20 seconds before serving.

Frequently Asked Questions

How do I make Gooey Chocolate Brownies extra fudgy?

Use melted butter and avoid overbaking the center should still look slightly soft when you take them out.

Can I use dark chocolate instead of cocoa powder?

Yes, just melt it and reduce the butter slightly for a richer taste.

Why did my Gooey Chocolate Brownies turn out cakey?

You may have added too much flour or baked them too long. For fudgy brownies, mix gently and check doneness early.

Can I double the Gooey Chocolate Brownies recipe?

Absolutely! Just bake it in a 9×13-inch pan and increase the baking time slightly.

See You in the Kitchen

I hope you try these gooey chocolate brownies soon because they’re a guaranteed crowd-pleaser. I’d love to hear how yours turn out or what fun mix-ins you add. Don’t forget to save this recipe for your next chocolate craving or dessert night.

Happy Cooking!

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