Gooey Brownies
These ooey-gooey brownies are rich and fudgy, perfect for any occasion. Their straightforward preparation and comforting sweetness make them a favorite dessert.
Ingredients
Main Ingredients
- ½ cup unsalted butter adds moisture and richness
- 6 ounces semi-sweet chocolate, finely chopped provides depth of flavor
- 1 ¼ cups light brown sugar, packed enhances sweetness and moisture
- 3 large eggs, room temperature helps with structure and binding
- 1 large egg yolk, room temperature helps with structure and binding
- 3 tablespoons vegetable oil adds moisture and a tender crumb
- 1 teaspoon pure vanilla extract enhances overall flavor
- ½ cup unsweetened cocoa powder adds chocolate flavor and richness
- ¼ teaspoon salt balances sweetness and enhances flavor
- ½ cup all-purpose flour, spooned and leveled provides structure
- 1 cup semi-sweet chocolate chunks adds texture and extra chocolate flavor
Instructions
Preparation
- Preheat your oven to a moderate temperature.
- In a medium saucepan over low heat, melt the unsalted butter and finely chopped semi-sweet chocolate together, stirring gently until fully combined and smooth.
- Remove the saucepan from heat and allow the mixture to cool slightly.
- Add the packed light brown sugar to the chocolate mixture and stir thoroughly until well blended.
- Incorporate the room temperature eggs, egg yolk, vegetable oil, and pure vanilla extract into the mixture and mix until smooth.
- In a separate bowl, combine the unsweetened cocoa powder, salt, and all-purpose flour, whisking until evenly mixed.
- Gradually fold the dry ingredients into the wet mixture using a spatula to combine gently.
- Gently fold in the semi-sweet chocolate chunks.
- Pour the brownie batter into a prepared baking pan, smoothing it evenly with a spatula.
- Bake in the preheated oven until the edges are set but the center remains slightly soft.
- Allow the brownies to cool in the pan for a bit before transferring to a wire rack.
Notes
Store brownies in an airtight container for up to three days at room temperature. For longer storage, refrigerate for about a week or freeze for up to three months.