Ultimate Gooey Brownies
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Ultimate Gooey Brownies! These delicious, gooey brownies are made completely from scratch, and they truly are the ultimate brownies — fudgy in the center, crackly on top, with crisp edges and deep chocolate flavor in every bite. This gooey brownie recipe is easy to make, wildly indulgent, and guaranteed to satisfy any chocolate craving.
The way Ultimate Gooey Brownies were meant to be! You’ll love how simple they are to prepare — and even more when you get to devour them. And if you’re craving more chocolate treats, try my Chocolate Chip Cookie Dough Frosted Brownies, these Best Fudgy Brownie Cookies and these Chocolate Chunk Cookies!
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Why You’ll Love These Ultimate Gooey Brownies
These fudgy gooey brownies are everything a true chocolate lover dreams about — rich, fudgy centers, shiny crackly tops, and those irresistible chewy edges that make homemade brownies so special. This gooey brownie recipe delivers deep chocolate flavor in every bite, and it’s the kind of easy, from‑scratch treat that feels cozy, comforting, and downright indulgent. Whether you’re baking for a holiday, a party, or just a chocolate craving that won’t quit, these brownies always hit the spot and disappear fast.
- Ultra‑fudgy centers with shiny, crackly tops
- Deep, rich chocolate flavor in every bite
- Chewy edges + gooey middles (the perfect brownie combo)
- Easy, from‑scratch recipe with simple pantry ingredients
- Mix‑ins like M&M’s, nuts, or Oreos make them fun to customize
- Better than any box mix — homemade wins every time
- Crowd‑pleasing brownies that always get rave reviews
Ingredients You Need for Ultimate Gooey Brownies
To make these rich, fudgy, ultra‑gooey brownies, you only need simple pantry staples and a few chocolatey add‑ins. Everything comes together quickly — no fancy tools required, just classic ingredients that create the BEST brownie recipe every time.
Dry Ingredients
- All‑purpose flour
- Salt
- Unsweetened Dutch‑processed cocoa powder (Hershey’s Special Dark is perfect)
Wet Ingredients
- Unsalted butter
- Canola oil or vegetable oil
- Granulated sugar
- Vanilla extract
- Whole eggs
Chocolate
- Semi‑sweet chocolate chips
Optional Add‑Ins (½ cup to 1 cup)
- M&M’s
- Chopped nuts (walnuts, pecans, hazelnuts)
- Roughly chopped cookies (Oreos, etc.)
How to Make Our Ultimate Gooey Brownie Recipe
Making these Ultimate Gooey Brownies is simple, cozy, and so satisfying — just a few pantry ingredients, a little melting and whisking, and you’ll have the richest, fudgiest gooey brownie recipe ready to bake. Follow these easy steps for perfect crackly tops, chewy edges, and soft, chocolate‑loaded centers every time.
Instructions
- Preheat the oven to 350°F. Line an 8×8 or 9×9‑inch baking pan with parchment paper and lightly spray with non‑stick baking spray.
- Sift together the flour, salt, and cocoa powder in a large bowl; set aside.
- In a medium saucepan, melt the butter with the oil and ½ cup of the sugar over medium heat, stirring frequently. Remove from heat.
- In a large mixing bowl, whisk together the eggs, egg yolk, and remaining 1 cup sugar until well combined. Stir in the vanilla.
- Slowly pour the warm butter mixture into the egg mixture, whisking constantly and gradually so the eggs don’t scramble.
- Add the dry ingredients and stir with a spatula until just combined — don’t overmix.
- Fold in the chocolate chips and any add‑ins with a few gentle strokes.
- Scrape the batter into the prepared pan and smooth the top.
- Bake for 30 minutes in a 9″ pan or 40 minutes in an 8″ pan, or until the edges are set and the top is shiny and crackly.
- Cool completely in the pan on a cooling rack, about 2 hours, so the brownies can set up into that perfect gooey texture.
Add‑Ins for Ultimate Gooey Brownies
Feel free to make these brownies your own — this gooey brownie recipe is perfect for fun mix‑ins and extra texture. Here are some delicious add‑ins we love:
- Nuts: pecans, walnuts, or hazelnuts
- Cookies: roughly chopped Oreos or other favorites
- Candy: M&M’s, chocolate chunks, or any flavored chips
- Coconut: shredded or toasted for a sweet twist
Mix in ½ cup to 1 cup total, depending on how loaded you want your brownies.
Common Mistakes When Making Gooey Brownies
It’s easy to get perfect gooey brownies every time, but a few small missteps can turn them cakey or dry. Here are the quick things to watch for:
- Overbaking — Gooey brownies should still have a slight jiggle and moist crumbs on a toothpick. A clean toothpick means they’re overdone.
- Using the wrong pan size — An 8‑inch pan needs more bake time than a 9‑inch. Switching pans without adjusting time changes the texture.
- Overmixing the batter — Stir just until the dry ingredients disappear. Too much mixing adds air and makes brownies cakey.
- Adding hot butter too fast — Pour it in slowly while whisking so the eggs don’t scramble.
- Not cooling long enough — Let brownies cool completely in the pan so they set into that perfect fudgy texture.
FAQs & Tips for Ultimate Gooey Brownies
- Use the right pan: An 8‑inch pan gives thicker brownies and needs about 10 extra minutes of bake time. A 9‑inch pan bakes faster.
- Line with parchment: It makes removal easy and keeps edges from sticking.
- Glass or ceramic pans: Add about 10 minutes to the bake time.
- Use quality chocolate: Good cocoa powder and chocolate chips make a big difference in flavor.
- Room‑temperature eggs: Helps prevent scrambling when mixing with warm butter.
- Don’t overmix: Stir just until the dry ingredients disappear — overmixing leads to cakey brownies.
- Adding M&M’s on top: Sprinkle them on after the brownies bake for 20 minutes, then return to the oven. This keeps them visible instead of sinking.
- What makes brownies gooey? Slight underbaking! The center should jiggle a bit, and a toothpick should come out with moist crumbs (not wet batter).
- Cooling is key: Let brownies cool completely in the pan for about 2 hours so they set into that perfect fudgy texture.
- Warm serving tip: Microwave a brownie for a few seconds and top with ice cream and hot fudge for an extra‑special treat.
Storing Ultimate Gooey Brownies
To keep brownies fresh and fudgy, store them in an airtight container or wrap tightly. They’ll stay delicious for several days at room temperature or in the fridge. Proper storage prevents them from drying out and keeps that gooey center intact.
Freezing Brownies
These brownies freeze beautifully for up to 2 months. Wrap each piece individually, place in a freezer‑safe bag, and thaw when ready to enjoy. They taste just as rich and fudgy after freezing — perfect for make‑ahead treats.
More Brownies for the Brownie Peeps
Brownies are always a favorite around here, and if you love these Ultimate Gooey Brownies, you’ll adore these other chocolatey treats:
- Fudgy Chocolate Chunk Brownies
- Super Easy Homemade Brownies
- Lunch Lady Brownies
- Peanut Butter Stuffed Brownies
- Salted Caramel Pretzel & Peanut Dark Chocolate Brownies
- Oreo Stuffed Brownies with Oreo Vanilla Frosting
Around here, we can never resist a pan of Ultimate Gooey Brownies — they’re rich, fudgy, chocolate‑packed, and everything a true brownie lover dreams about. Whether you’re baking for a holiday, a party, or just a cozy night at home, this gooey brownie recipe delivers warm, chocolatey comfort in every bite. Don’t forget to try a few fun add‑ins, share a square with someone you love, and save a piece for yourself… because these brownies disappear fast.
Happy baking, friend — and if you’re craving even more chocolate goodness, you’ll adore the brownie recipes waiting for you next! Share this recipe on Pinterest, Instagram and Facebook!
More Desserts to Crave!
- Raspberry Cream Jello Poke Cake
- White Chocolate Chip Lemon Cookies
- Ultimate Chocolate Cookies
- 3 Yummy Pumpkin Muffins – One Batch
- Easy Caramel Apple Galette
- Perfect Thin & Crispy Chocolate Chip Cookies
- Ooey Gooey Salted Caramel Butter Cake Bars
- Butter Pecan Chocolate Chip Cookies
- Chocolate Caramel Peanut Butter Crispy Bars
- 20 Valentine’s Day Brownies To Love
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- The Best Gooey Carmelitas
Ultimate Gooey Brownies
Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ½ cup unsweetened Dutch-processed cocoa powder like Hershey's Special Dark
- ¾ cup unsalted butter 12 tablespoons
- 2 Tablespoons canola oil or vegetable oil
- 1 ½ cups sugar divided (1/2 cup, 1 cup)
- 1 teaspoon vanilla extract
- 2 large eggs, plus 1 egg yolk
- ⅔ cup semi-sweet chocolate chips
- Add-ins: 1/2 cup to 1 cup of m&m's nuts or roughly chopped cookies
Instructions
- Preheat the oven to 350 degrees. Line an 8x8 or 9x9-inch baking pan with parchment paper. Spray lightly with non-stick baking spray and set aside.
- Sift together the flour, salt, and cocoa powder in a large bowl and set aside.
- In a medium saucepan, combine the butter, oil, and 1/2 cup of the sugar and heat over medium heat, until butter is melted through, stirring frequently. Remove from heat.
- In a large mixing bowl, combine the eggs, egg yolk, and remaining 1 cup sugar. Whisk until well combined and stir in vanilla.
- Slowly, pour the warm butter mixture into the egg mixture, adding a little bit at a time, gradually, while whisking constantly until completely combined.
- Add in the dry ingredients and stir with spatula until just combined.
- Fold in the chocolate chips and any add-ins you want at this time with a few folds without over mixing batter.
- Scrape the batter into the prepared pan and smooth the top.
- Bake for 30 minutes for 9" pan and 40 minutes for 8" pan or until the edges are firm and the top is shiny and crackly.
- Place the pan on a cooling rack and cool until completely cooled, approximately 2 hours.
Notes
Recipe slightly modified from Baker by Nature
