Gooey Chocolate Brownies
These ultra-fudgy, gooey chocolate brownies are rich, decadent, and packed with deep chocolate flavor. With a crinkly top and a soft, melt-in-your-mouth center, they are the ultimate treat for chocolate lovers!
Servings 12 brownies
Calories 320kcal
Cost $4
Equipment
- 8x8-inch baking pan
- Mixing bowls
- Whisk & spatula
- Parchment paper
Ingredients
For the Brownies:
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- ¾ cup brown sugar packed
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp salt
- 1 cup semisweet chocolate chips (or dark chocolate chunks)
Instructions
Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Line an 8x8-inch (20x20 cm) baking pan with parchment paper and lightly grease.
Mix Wet Ingredients:
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs and vanilla extract, whisking until fully incorporated.
Combine Dry Ingredients:
- In a separate bowl, sift together flour, cocoa powder, and salt.
- Gently fold the dry ingredients into the wet mixture using a spatula—do not overmix.
Add Chocolate Chips:
- Stir in chocolate chips or chunks, ensuring even distribution.
Bake to Perfection:
- Pour batter into the prepared pan and spread evenly.
- Bake for 28-32 minutes, or until the center is slightly set but still gooey (a toothpick should come out with moist crumbs, not wet batter).
Cool & Serve:
- Let brownies cool in the pan for at least 20 minutes before slicing for cleaner cuts.
- Serve warm for extra gooeyness, or refrigerate for firmer brownies.
Notes
Storage: Store in an airtight container at room temp for 3 days or refrigerate for up to 1 week. Can be frozen for 3 months.
Substitutions:
- Swap butter for coconut oil for a dairy-free version.
- Use dark chocolate cocoa powder for a richer taste.
- Add chopped nuts or a swirl of peanut butter for extra flavor.