This brownie recipe produces super gooey treats! I have tested countless brownie recipes and this is my 'go to' recipe whenever I whip-up brownies at the bakery.
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Baking pan
This brownie recipe will make enough batter for a 13" x 9" baking pan. My preference is to use a flexible silicone pan. You don't need to grease or flour the pan - after the brownies cool, just flip the pan over and unmold the brownies.
A glass or metal pan may also be used, but should be lightly greased with butter before adding the batter.
Flavor variations
Want to make this brownie recipe your own? No problem - add whatever ingredients you may enjoy:
- Lightly roasted nuts - pecans, almonds, walnuts, etc.... I prefer to use lightly roasted nuts to enhance the taste. To do this simply add a cup of chopped nuts to a saucepan over medium heat. Stir occasionally for a few minutes. You will know the nuts are ready when you start to smell them - just keep on eye on them as they can burn quickly.
- Add 2 cups of coconut flakes to the batter. You may also use shredded coconut but for brownies I prefer the larger flakes.
- For Peanut Butter Brownies, gently heat a cup of peanut butter in the microwave and swirl into the finished brownie batter.
- If you are a bacon-lover, fry a pound of bacon until it is crispy. Let cool and chop into chunks. I know, sounds weird, but bacon and brownies are a great combination.
- Make these into S'mores brownies. Add a dollop of marshmallow fluff to the top after baking, lightly torch the marshmallow and sprinkle with graham cracker pieces.
- How about Black Forest Brownies? Grab a cup of pitted cherries, chop coarsely (place on a paper towel to absorb excess juices) and stir into the finished brownie batter.
- You may also want to ice the brownies with caramel, fudge icing, German chocolate icing, etc... Whatever you think you and your family would enjoy - add it!
FAQs
These brownies are so gooey and chewy they are fine left at room temperature. Simply cover the brownies with a kitchen towel or plastic wrap for up to 4 days. Alternatively, freeze for up to 3 months.
More chocolate lovers desserts
Be sure to check out some of my other chocolatey desserts:
📋 Recipe
Fudgy Brownies Recipe
Equipment
- 9 inch by 13 inch baking pan with at least a 2" high rim
- Bowls, measuring cups and spoons
Ingredients
- ½ Cup Cocoa Powder, Unsweetened Dutch processed
- 1 Cup Brewed Coffee (alternatively use water)
- ½ Cup Chocolate, bittersweet Chopped finely
- 6 Tablespoons Unsalted Butter melted and cooled slightly
- 1 Cup Vegetable or Canola Oil
- 3 Large Eggs room temperature
- 3 Large Egg Yolks room temperature
- 3 Cups All Purpose Flour sift if necessary to remove lumps
- 3 ¾ Cups Granulated Sugar
- 1 teaspoons Salt
Instructions
- Spray inside of 13" x 9" pan with baking spray, line bottom with parchment paper. Alternatively use a flexible silicon pan (no spray or parchment needed).
- Preheat oven to 350℉ (180℃)
- Combine eggs and egg yolks in a small bowl and whisk lightly. Set aside for later.3 Large Eggs, 3 Large Egg Yolks
- Place cocoa powder in a large mixing bowl.½ Cup Cocoa Powder, Unsweetened
- Bring coffee (or water) to a vigorous boil and pour over cocoa powder. Whisk until combined.1 Cup Brewed Coffee (alternatively use water)
- Add chocolate to the hot coffee/cocoa mixture. Whisk until chocolate is melted.½ Cup Chocolate, bittersweet
- Add melted butter and vegetable oil to the bowl. Whisk until incorporated.6 Tablespoons Unsalted Butter, 1 Cup Vegetable or Canola Oil
- Add eggs to the bowl and whisk until incorporated.
- Add sugar to the bowl and whisk until incorporated.3 ¾ Cups Granulated Sugar
- Add flour and salt to the bowl and fold into batter using a spatula. If pieces of flour are still visible, use a hand whisk to finish mixing the batter.3 Cups All Purpose Flour, 1 teaspoons Salt
- Pour the brownie batter into the prepared pan and use an offset or rubber spatula to smooth the top. Note: The batter will be thin, so it will spread easily.
- Bake for 20 minutes, rotate pan and bake an additional 20 minutes (40 minutes total).
- Remove pan from the oven and set on a cooling rack. Allow the brownies to cool to room temperature before unmolding (approximately 1 ½ hours).
Fransic verso says
Love these brownies, we tried them last week because I was craving them. I love it when it's gooey because it makes it taste better.
Beth says
These brownies have the best texture every. They are so rich and gooey. I won't eat a brownie if it's not gooey!
Michelle says
Oh my gosh, I made these for my sister's birthday over the weekend and everyone LOVED them! They were incredible.
Karletta says
Amazing recipe. Absolutely delicious! Coconut works perfect as per your suggestion.
Haven't tried the bacon option yet, but I know it's gonna be a big hit with my family.
Tavo says
Wao, this recipe was a chocolate lover's dream. The rich, fudgy texture and intense chocolate flavor hit the spot. I couldn't resist having a second (or maybe even a third) piece. Your brownies were easy to make, and the result was truly decadent. Thanks for sharing this delicious recipe!
Shelby says
These are by-far the most moist and decadent brownies. Love the different topping suggestions, too!
Trichelle says
These look absolutely delicious. Would the recipe work if I just use gluten-free flour instead?
dessertswithstephanie says
Hi Trichelle, Thanks for stopping by. Yes, I've made these brownies several times with gluten free flour and it works well.