Best Gooey Brownies Recipe

Here is my go-to recipe for gooey brownies, with a rich chocolate base, the perfect balance of cocoa and melted chocolate, and just the right amount of baking time to get that crackly top and fudgy center.

These brownies are what my kids beg for every weekend, and I often make a double batch because they disappear so quickly. Nothing beats having a warm brownie with a cold glass of milk, don’t you think?

What Kind of Chocolate Should I Use?

For these brownies, you’ll want to use dark chocolate with a cocoa content between 50-70% – this range gives you the perfect balance of sweetness and rich chocolate flavor. Regular chocolate chips work fine for this recipe, but using high-quality chocolate bars that you chop yourself can actually melt better and create more even chocolate distribution throughout your brownies. If you’re shopping at a regular grocery store, brands like Ghirardelli, Lindt, or Guittard are all good options that won’t break the bank. Just stay away from milk chocolate or ultra-dark chocolate (anything above 70% cocoa) – milk chocolate can make the brownies too sweet, while super dark chocolate might make them bitter.

Options for Substitutions

These brownies are pretty flexible with substitutions, though some ingredients are key for that perfect gooey texture:

• Dark chocolate chips: You can swap these with semi-sweet chocolate chips or even milk chocolate chips, though the brownies will be sweeter. Just keep in mind that milk chocolate will make them less rich.
• Brown sugar: White sugar works fine here, or you can use coconut sugar for a slightly different flavor. The texture might be a tiny bit less moist without brown sugar.
• Butter: This is pretty important for the texture, but you could use coconut oil for a dairy-free version. The taste will be slightly different, but they’ll still be gooey.
• Walnuts: Any nuts work great – try pecans, almonds, or macadamia nuts. Or skip them entirely if you’re not a nut fan or have allergies.
• Dark chocolate bar: Since this is optional, you can leave it out or replace it with any chocolate chunks you like – even chocolate chips or chopped candy bars work well.
• Cocoa powder: Natural or Dutch-process cocoa both work here. Just don’t skip it – it’s essential for that deep chocolate flavor.

Watch Out for These Mistakes While Baking

The biggest mistake when making gooey brownies is overbaking them – even an extra 2-3 minutes can turn your perfectly fudgy brownies into dry, cake-like squares, so it’s better to slightly underbake them and let them continue cooking in the residual heat. When melting the chocolate and butter, be careful not to rush the process by using high heat, as this can cause the chocolate to seize and become grainy – instead, use a double boiler or microwave in short 30-second bursts, stirring between each interval. Another common error is overmixing the batter after adding the flour – fold it in gently just until combined, as excessive stirring will develop the gluten and make your brownies tough rather than tender. For the perfect gooey center, remember to check for doneness by inserting a toothpick 2 inches from the edge of the pan – it should come out with a few moist crumbs, while the center can still be quite soft.

What to Serve With Brownies?

These rich, chocolatey brownies are perfect on their own, but there are so many fun ways to dress them up! A scoop of vanilla ice cream on top of a warm brownie creates that perfect hot-and-cold combo that everyone loves. For a quick dessert bar setup, put out some whipped cream, caramel sauce, and fresh berries so everyone can customize their brownie just how they like it. If you’re serving these at a party, consider offering cold milk or hot coffee on the side – both drinks pair amazingly well with chocolate desserts and help balance out the sweetness.

Storage Instructions

Keep Fresh: These gooey brownies stay amazing for up to 5 days when kept in an airtight container at room temperature. I like to place a piece of parchment paper between layers to keep them from sticking together. For extra fudginess, you can store them in the fridge – they’ll get even more dense and chewy!

Freeze: Want to save some for later? Cut your brownies into squares, wrap them individually in plastic wrap, and pop them in a freezer bag. They’ll stay good for up to 3 months in the freezer. It’s like having a chocolate emergency stash ready whenever you need it!

Thaw & Serve: When you’re ready for a brownie fix, just take them out of the freezer and let them thaw at room temperature for about 2-3 hours. For an extra treat, warm them up in the microwave for 15-20 seconds – they’ll taste almost like they’re fresh from the oven!

Preparation Time	10-15 minutes
Cooking Time	24-32 minutes
Total Time	44-47 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 25-30 g
• Fat: 130-140 g
• Carbohydrates: 250-260 g

Ingredients

• 3 eggs (room temperature for better emulsion)
• 14 tbsp unsalted butter (I like using Kerrygold for this recipe, melted and cooled)
• 1 cup brown sugar
• 1 pinch salt
• 1 tsp vanilla extract
• 1/4 cup cocoa powder (Dutch-processed for a darker, milder chocolate flavor)
• 6 oz dark chocolate bar (optional, roughly chopped for extra pockets of gooeyness)
• 1/2 cup all-purpose flour
• 1.5 cups chopped walnuts (optional, or pecans for a different crunch)
• 1 1/4 cups dark chocolate chips (like Ghirardelli 60% cacao for rich flavor)

Step 1: Prepare the Baking Tin and Preheat the Oven

Preheat your oven to 180°C/350°F (160°C fan forced).

While the oven is preheating, spray a 20cm/8″ square baking tin with oil.

Line the tin with baking or parchment paper, leaving an overhang on the sides to make it easier to lift out the brownies later.

Step 2: Melt Butter and Chocolate

In a heatproof bowl, combine the butter and chocolate chips.

Place the bowl in the microwave and heat in 30-second bursts, stirring in between, until the butter and chocolate are melted and smooth.

This should take approximately 1 minute and 30 seconds.

Step 3: Mix Wet Ingredients

Add the sugar and vanilla extract to the melted chocolate mixture.

Stir until well combined.

Then, add the eggs and mix thoroughly until the mixture is smooth and appears molten.

Step 4: Combine Dry and Wet Ingredients

To the wet mixture, add flour, cocoa powder, and salt.

Stir until the ingredients form a smooth batter.

Next, fold in chopped chocolate pieces.

If you prefer not to add extra chocolate pieces, remember to reduce the baking time by 2 minutes.

Step 5: Bake the Brownies

Pour the batter into the prepared baking tin.

Depending on your desired texture, bake the brownies for:

• 24 minutes for a really gooey center,
• 28 minutes for fudgey but still very moist brownies,
• 32 minutes for a moist, fudge-cake-like texture.

Refer to the post for toothpick test photos if needed.

Step 6: Cool and Store

Once baked, let the brownies rest in the pan for 10 minutes.

Then, lift them out using the overhang of the parchment paper and allow them to cool for at least 20 minutes before cutting.

Store the brownies in an airtight container for up to 4 days or freeze them for up to 3 months.

Enjoy your delicious treat!