These delicious, gooey brownies are made from scratch and they are the ultimate brownies! Fudgy and slightly under baked on the inside, crackly on the tops with crispy edges included and loaded with chocolate flavor! The way Ultimate Gooey Brownies were meant to be! You'll love how easy they are to prepare and even better when you get to devour these brownies!
We even added in some red, white and blue m&m's for a patriotic touch. Memorial day and July 4th is coming up, so these chocolate treats are perfect when you're entertaining. And realistically, who can resist home-made brownies?
BTW...feel free to add in any add-ins you love!
Pecans, walnuts, hazelnuts are always lovely! Or go in a completely different direction and add some roughly chopped Oreos or some shredded coconut! All are good options for a nice change-up, with whatever mix-ins you prefer. Especially if you love some other textures! 🙂
The only caveat to these brownies, is to let them cool for a couple of hours, so they set up properly in the middle.
Patience my sweet friends! I know you'll want to dig in right way after they come out of the oven because, duh! But it is really worth the wait and they will also be easier to cut cleaner.
Tips When Baking & Freezing Your Ultimate Gooey Brownies!
- Use a good 8 or 9 inch baking pan and line with parchment paper to get best results, for easy removal. Also spray with non-stick cooking spray. Using an 8 inch pan will require more baking time by about 10 minutes, because they will be thicker brownies.
- If you’re using a glass or ceramic baking pan, increase the baking time by about 10 minutes.
- If your eggs are at room temperature, this will help in the process of your eggs not getting scrambled. Gradually add the egg mixture it to the butter mixture and whisk together as you are adding it!
- Don’t over mix the batter or you'll get cake-like brownies. When the dry ingredients are just incorporated with the wet ingredients, stop mixing. Then fold in the chocolate chips and any add-ins at this time with just a few folding strokes. It's always better to under mix versus over mixing.
- If you want m&m's added to the top of the brownies, sprinkle some more on top after they've baked about 2o minutes and stick them back in the oven to finish baking. I say this because any m&m's you might add to the top before you bake them, will be covered up by the brownies while they bake.
- Make sure not to over bake your brownies! When you are checking them for doneness, they should still be a little jiggly in the center when you jiggle the pan. There should be moist crumbs on your toothpick as well, but with the chocolate chips, you may have to check a few places, but make sure you're checking in the center.
- Once the brownies are baked, place them on a cooling rack and cool them completely in the pan so they can set up. They will stay warm for quite a long time, so in a couple of hours they should be completely set up.
- For warm, gooey brownies, just reheat them in the microwave for a few seconds. Add some ice cream and some hot fudge for an extra special treat!
- Brownies can also be frozen for up to 2 months. Individually wrap and place in a large zip-lock bag. Let them thaw and devour!
More Brownies for the Brownie Peeps!
Around here we cannot resist Ultimate Gooey Brownies! Can you?
Ultimate Gooey Brownies
- 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 (½ cup, 1 cup)
- 1 teaspoon vanilla extract
- 2 large eggs, plus 1 egg yolk
- ⅔ cup semi-sweet chocolate chips
- Add-ins: ½ cup to 1 cup of m&m's nuts or roughly chopped cookies
- 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 ½ 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.
If you want m&m's to be on top, remove brownies about 20 minutes in for 9" pan and 30 minutes for 8" pan and quickly sprinkle m&m's on top and place back in oven to finish baking. Otherwise m&m's will be covered by baked brownies completely.
Recipe slightly modified from Baker by Nature