This brownie recipe produces super gooey brownie treats! I have tested countless brownie recipes and this is my 'go to' recipe whenever I whip-up brownies at the bakery.
This post may contain affiliate links. Please refer to the terms page for more information
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 these brownies 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
Ingredients
- 1 ½ Ounces Cocoa Powder, Unsweetened (½ cup)
- 8 Liquid Ounces Brewed Coffee (alternatively use water) (1 cup)
- 3 Ounces Chocolate, bittersweet (½ cup chocolate chips)
- 3 Ounces Unsalted Butter, Melted and Cooled (6 Tbsp)
- 8 Liquid Ounces Vegetable or Canola Oil (1 cup)
- 3 Large Eggs
- 3 Large Egg Yolks
- 13 Ounces All Purpose Flour (3 cups)
- 26 Ounces Granulated Sugar (1 pound 10 ounces) (3 ¾ cups)
- 1 teaspoon 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° F
- Combine eggs and egg yolks in a small bowl and whisk lightly.
- Place cocoa powder in a large mixing bowl.
- Bring coffee (or water) to a vigorous boil and pour over cocoa powder. Whisk until combined.
- Add chocolate to the hot coffee/cocoa mixture. Whisk until chocolate is melted.
- Add melted butter and vegetable oil to the bowl. Whisk until incorporated.
- Add eggs to the bowl and whisk until incorporated.
- Add sugar to the bowl and whisk until incorporated.
- Add flour and salt to the bowl and fold into batter using a rubber spatula. If pieces of flour are still visible, use a hand whisk to finish mixing the batter.
- Pour the brownie batter into prepared pan. Smooth the top with an offset or rubber spatula.
- 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 (approximately 1 ½ hours).
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.
Naelle says
Scrumptious! I took your suggestion and added bacon toppings, omygosh!!
Andy T says
Hot dang! These babies were super gooey. Added tons of walnuts to mine.
Darleen says
Such gooeyness (is that a word!).
Michelle says
This is my new go to brownie recipe. Love the peanut butter ones!
The Curious Dig says
There’s nothing better than gooey brownies. The coconut flakes are a nice extra touch!
dessertswithstephanie says
I agree!
Tammare Broughton says
❤️❤️❤️
Business Australia says
this has to be one of the best recipes for brownies i've made thanks for sharing!
Paula K says
Honestly these are the best brownies ever!
LynnEddysten says
Wow! These are the gooyest brownies.
dessertswithstephanie says
Glad you liked these!
ZaaZaa Mom says
This look so gooey. I made some but will take your tip on the silicone pan. I like the idea of not having to grease my pan.