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best gooey brownie recipe
- Total Time: 165 minutes
- Yield: 16 servings 1x
- Diet: General
Description
This recipe delivers the best gooey brownies with an irresistibly fudgy texture and shiny, crackly tops. Perfect for any chocolate lover, these brownies are a guaranteed crowd-pleaser that consistently delivers on flavor.
Ingredients
- 170 g unsalted butter, cut into cubes
- 250 g bittersweet dark chocolate, chopped
- 200 g granulated sugar
- 100 g light brown sugar, packed
- 3 large eggs, at room temperature
- 10 mL vanilla extract (alcohol-free)
- 100 g all-purpose flour
- 30 g unsweetened cocoa powder
- 5 mL fine sea salt
- 5 mL flaky sea salt, for garnish
Instructions
- Prep Your Pan: Preheat your oven to 175 C (350 F). Line a 23×23 cm (9×9 inch) baking pan with parchment paper, leaving an overhang, then lightly grease it for easy removal later.
- Melt Chocolate and Butter: In a large heatproof bowl, melt 250 g dark chocolate and 170 g unsalted butter until smooth. Let it cool for 5 minutes, ensuring it is warm, not hot.
- Whisk Sugars, Eggs, and Vanilla: In another bowl, whisk 200 g granulated sugar, 100 g light brown sugar, 3 eggs, and 10 mL vanilla extract. Whisk until the mixture is light and fluffy (2-3 minutes) to achieve a crackly top.
- Combine Wet Ingredients: Pour the cooled chocolate-butter mixture into the egg-sugar mixture, whisking until well combined and glossy.
- Combine Dry Ingredients: In a separate small bowl, whisk 100 g all-purpose flour, 30 g unsweetened cocoa powder, and 5 mL fine sea salt.
- Fold Dry into Wet: Gently fold the dry ingredients into the wet mixture with a spatula until just combined. Do not overmix; stop folding once only a few streaks of flour remain.
- Pour and Bake: Pour the batter into your prepared pan, spreading it evenly. Bake for 25-30 minutes, until the edges are set and a toothpick inserted into the center comes out with moist crumbs. The center should still be slightly jiggly for ultimate gooiness.
- Cool Completely: Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack before cutting. Cooling is crucial for the gooey texture to properly set.
Notes
For best results, use good quality butter and vanilla. Consider reducing sugar by 0.25 cup if you prefer less sweet, or using specific cocoa types (Dutch-processed for darker, natural for fruitier). This recipe is adaptable for gluten-free (1:1 GF flour blend) or dairy-free (plant-based butter, dairy-free cocoa) diets, and allows for add-ins like nuts or chocolate chips. Brownies often taste better made ahead and must cool completely before cutting to achieve their fudgy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (approx. 60 g)
- Calories: 280 calories
- Sugar: 19 g
- Sodium: 125 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 58 mg