Brownie Recipe – Super Chewy, Gooey Brownies!
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. I also think it is a great idea to have great brownies and blondies recipes in your cookbook – who doesn’t like these treats!?
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What pan to use for baking brownies:
This brownie recipe will make enough batter for a 13″ x 9″ baking pan. My preference is to use a flexible silicone pan. This pan makes unmolding the brownies a breeze! 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.
What to add to this brownie recipe (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 as some individuals have an allergic reaction to unroasted tree nuts. 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, lightly torch the marshmallow and sprinkle with graham cracker crumbs.
- 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!
There is no need to store the brownies in your refrigerator. 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. These brownies may also be frozen for up to 3 months.
- 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 tsp Salt
- 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).