These ooey gooey brownies are kind of insane. Insanely sinful, insanely fudgy, and insanely delicious.
We take a break from our usual healthy lifestyle for one day a week. During one such break, we were craving something chocolatey, fudgy, ooey gooey, and just flat out slap-your-grandma delicious.
This delicious gooey brownie recipe is all of those things and then some.
This easy gooey chocolate brownie recipe results in the perfect texture. They form a crunchy outer crust while the inside remains dense and fudgy. There are chocolate chips added to the batter that get all melty and gooey on the inside and contribute another layer of richness.
Oh, and my favorite characteristic of this recipe? It does that thing where the batter rises, and then the center part settles down slightly, leaving a thicker, higher crust around the outside. So for all of you out there that are lovers of the crusty edge pieces, you will love this one. Those chewy end pieces are pure magnificence.
So, if you've ever wondered how to make gooey brownies, this is the recipe you need!
Print
Ooey Gooey Fudge Brownies
- Total Time: 30 mins
- Yield: 12 1x
Ingredients
- ½ cup (1 stick) unsalted butter, melted and cooled
- 1 ½ cup white sugar
- ½ tsp pure vanilla extract
- 2 eggs, room temperature
- ¾ cup all-purpose flour + 1 TBS for coating chocolate chips
- ½ cup unsweetened cocoa powder
- ¼ tsp salt
- ¼ tsp baking soda
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350F
- Prepare an 8x8 aluminum square baking dish with a light coating of cooking spray, or wipe with a small amount of shortening.
- In a bowl, combine the white sugar, melted butter, and vanilla extract until smooth and fluffy.
- In a second bowl, sift together the flour, cocoa powder, salt, and baking soda.
- Beat the eggs, one at a time, into the sugar and butter mixture, until thoroughly combined.
- Add the flour mixture in 2-3 additions, mixing slowly until just combined.
- Toss the chocolate chips in about 1TBS of flour, and then fold into the batter.
- Pour batter into pan and use a rubber spatula to level off the top.
- Bake for 20-25 minutees. Brownies are done when edges are set and have started to pull away from the sides of the pan. The center may appear to be slightly jiggly, but will firm up once brownies have cooled.
Notes
Omit the baking soda if you are using a Dutch process cocoa powder.
Tossing the chocolate chips in flour will prevent them all from falling to the bottom of the brownies.
Testing for doneness using a toothpick is tricky with this recipe, as the brownies are so fudgy that a toothpick inserted into the center of the pan will never come out clean even when the brownies are done baking.
You can wrap cut brownies in saran wrap, place into a freezer bag, and freeze the leftovers! Thaw them out on the counter, nuke them in the microwave for a molten treat, or heck, just eat them straight out of the freezer.
- Prep Time: 5 mins
- Cook Time: 25 mins
Oh, and one more thing I forgot to mention... these are calorie, fat, and carbohydrate free.
... what? You don't believe me? Mind over matter, my friends. Mind over matter.
If you want to save this recipe for later, here's a Pinterest friendly image just for that very purpose. Enjoy!
Do you want to try more of my brownie recipes? Look at these!
Peanut Butter Stuffed Brownies with Boozy Caramel Sauce
Lunch Lady Brownies - School Cafeteria Copycat
Caramel Pretzel Crunch Brownies
Sadia
Every single time it’s a hit at our home, with friends and family and it is our all time favourite! Much thanks for sharing the perfect recipe for the bestest brownie ever! Always getting compliments but more over, everyone enjoys every single bite to the last crumb, thanks to you! May you always be Blessed ? and keep spreading love, joy amongst families
Erin
Amazing! Thank you so much for sharing your experience and I'm glad you guys are enjoying this recipe so much!
Laura
These brownies are delicious! I made these for my son who is lactose intolerant. I substituted coconut oil for the butter and I reduced the sugar to 1 cup and baked in a glass pan at 325 for 20 minutes and they turned out perfect!
Erin
Sounds great! Thanks for sharing your variations!
Mehwish
How many does this recipe require as it doesn’t mention
Judy
I absolutely LOVE these brownies. I always double the recipe because they're so freaking amazing. I've only used this brownie recipe for about 3 years now and everyone loves them except for maybe those who don't like it too rich. I am commenting because I saw someone wanted to make these eggless and I wanted to say that you CAN make these without eggs. I wanted to make these but we were out of eggs so I decided to try the applesauce substitute and they turned out amazing and quite possibly better than with eggs. you add 1/4 cup of applesauce per each egg called for and you can add half a teaspoon of baking powder per 1/4 cup to help it not wind up dense since fruit substitutes can cause desserts to be denser. I wasn't sure how these were going to turn out because while cooking they were bubbling and much more soupy. I wound up baking for about 32 minutes and while they were still kind of soupy I pulled then out to see what happened after they set, and oh man are these to die for!! I may very well have to make these with apple sauce from now on because of how much gooier they are. I probably could have baked them for less time though and may have to experiment a little with that, but otherwise they are A+. 1/4 cup of applesauce and half tsp of baking powder per egg called for. Thank me later 😉
Erin
Thank you so much for sharing these wonderful tips!!
Gena
These Brownies are amazing! I love to make them with my Grand Daughters !
We leave out the Chocolate Chips and tripple the recipe and they are still so Ooey Gooey and good !
Christine
Very good brownie. I made them with 1/2 the sugar and expectedly they were not overly sweet or gooey but a little more cakey (as planned for this trial). Will be making these again. Nice, simple recipe with ingredients in the house. Woo ooo.
Bden
How I make it eggless?
Erin
Hey there - I haven't tried this recipe without eggs. I would recommend searching specifically for an eggless brownie recipe for the best result!
Emmi
Made recipe as written, middle did not cook at all but the outsides turned to a crisp.
Erin
Hi Emmi! Thanks for sharing your experience - I'm very sorry the recipe didn't work out for you. There's a few things to check out here that might help you figure out what went wrong and may help other people reading this before creating the recipe. First, if you were using a dark metal or glass pan (and not light metal as recommended) it's helpful to reduce your oven temperature by 25 degrees. This will give the center of the brownie more time to set up before the edges become too overdone. Next, make sure that your particular oven is not running hotter than the set temperature, which is a VERY common issue with home ovens. In this case, the solution is the same - lowering oven temperature and watching the brownies carefully for desired level of doneness. Third, Finally, this recipe is meant to yield a very ooey gooey brownie and so the pan should be allowed to cool entirely before attempting to cut or you will just have hot fudge in the center, haha. Again, thank you for trying the recipe and sharing the issues you encountered - hopefully this response addresses them!
Sian
These are honestly the most incredible brownies I’ve ever had in my life!! Everybody absolutely adores these every time I bake them, I’ve been searching for perfect brownies like this my whole life. Thank you so much for this!!!
Erin
Thank you so much for sharing! I'm thrilled everyone loved them!
SM
Can I use self rising flour for this?
Hilla
Thank you it's perfect!!
Lori
I have made these twice so far using almond flour, Swerve sugar substitute (I did 1 cup Swerve & 1/2 cup sugar) & Lily's dark chocolate chips and they've come out so delicious!! I try to follow a lower carb diet but still crave sweets! These are so easy to make and so good!!
Taylor
Wish I knew how important the pan was prior to making the recipe. I used a glass dish, and sure enough after 25 min the brownies were soup despite the fact that they looked very much done on the outside. I put them back in (5 min increments, probably another 15min total - couldn't trust the toothpick test I guess because the recipe says to ignore that so wasn't really sure when they were 100% ready) and...sure enough I then overcooked them. Just wish I had picked a different recipe, I've never had an issue with brownies before. I get it, I made the mistake with the pan, but I do wish the recipe had clarified just how vital that was. Had no idea it would make such a big difference.
Stephanie
I love this recipe and often make a similarly modified version with my Instant Pot using a couple more ingredients so the brownies turn out gooier. I love that there is not much flour needed too.
Tadiwa
this is hands down the best brownie recipe iv ever used. I started using this recipe about 3 years ago and have not used another since. I always get the best reviews on them! so yummy and fudgy! a must-have in your go-to recipes.
Erin
Aw that is so awesome! I'm so happy that the recipe has been enjoyed so many times. Thank you for leaving this kind comment!
Alexis
The recipe does not call for 4 cups of Flower it calls for 3/4 . Do not go by the front of the page ! I think that’s the issue with previews reviews. These brownies are mine and my husband’s favorite recipe ! Now that we’ve been trying to eat healthier I tweaked the recipe a little . Subbed regular flour for almond and the sugar for coconut sugar . I also cut the sugar in half and added dark chocolate chip! They are still sooo moist and gooey . We love them !
Cat
Can you use gluten free all purpose flour!?
Erin
I've actually never cooked with GF flour so I'm not sure of the conversions or if any additional ingredients would need to be added. I'm sorry! Let me know if you experiment and what the results are!
Kahrishmaa
How about the baking time and temperature for a small oven which the capacity is 19 litres? I would really appreciate your reply. Thank you so much
Noam
Is it that hard to work with Metric units?
What is the weight of a butter stick? How many grams are a cup of flour?
Erin
You can quickly Google these conversions for recipes from bakers who don't usually work with the metric system. A stick of butter is 113 grams and a cup of flour is approximately 120 grams.
Kahrishmaa
Hey. How about the baking time and temperature for an oven 19 litres capacity oven? Really appreciate your reply.
Liza
Can I put pecan's into this recipe?
Erin
I think that sounds yummy!!
Maria
Hi. I made this today and used the aluminum sheet the one time use and it looked good but when i started cutting it was so soft inside. But the outside is crunchy. Is it because i used the wrong cooking pain? Your recipe is so easy i like it but i always make mistake.
Erin
This recipe is meant to be super fudge-y inside, so they need to be COMPLETELY cool before trying to cut them. Or if you like them warm, you can just spoon 'em on out into a bowl - yum!!
Julia
Can I bake these brownies in mini cupcake trey ?
Erin
I haven't tried it but I'm sure you could! They will likely be a little more chewy due to the smaller size of the baking cavities.
Nik
This recipe is the best still. I've been using it for more then 2 years. I've tried others but it is not as good as this. I use brown sugar for earthy taste and white for the crust and recently i've added muscovado for added flavor. I also melt half or less of the sugar and butter mixture in the microwave then add to cold mixture for a more cohesive brownie
Mel
I have made these brownies so many time and they are amazing. I like to bake sometimes for fun and tried them out and then brought some extra to work. One of the teachers had also made brownies so she decided to ask her assistants which one they liked better and they chose these. She made me a certificate as the winner and now I have to bake them for many events. She is retiring now so I just made them again for her retirement party. Everyone wants them when I come to work which is hard cause I dont get to eat all of them.
Erin
That is so awesome! Thank you very much for sharing and I'm so glad the recipe has done so wonderfully for you!
Callie Koehr
These are absolutely delicious! I made these two years ago and remembered loving them. Not sure why I didn't leave a comment then but figured I'd make up for it now. Just made them tonight and they turned out as exactly described with the edges set and away from the side and the middle super gooey. I got a little bowl and ate it with a spoon. The best part is eating the cooked edges with the gooey batter. These are my favorite homemade brownies hands down. Not gonna lie though, there is an insane amount of sugar in this recipe, so I'll probably cut back on that next time.
sarah miller
it didn't turn out gooey at all it was dry and crumbly and nothing like its description . I am very disappointed by the outcome of these brownies.
Erin
Sorry it didn't work out! There's so little flour in the recipe (less than a cup) that I'm not sure how it would turn out dry in any way... maybe double check your measurements, oven temp, and bake time?
Shahnaz
These were absolutely delectable! I accidentally cooked it for 30 minutes. But after reading the comments I realized I had overlooked the fact that it is to be made in a non glass/ceramic tray. I used a glass baking tray and it turned out perfect. Just soft and gooey enough on the inside and perfectly cooked on the outside. I made just correction which is to reduce the sugar, but that was due to a matter of personal preference. Bravo for this great recipe 🙂 Thank you!
Erin
So glad you love them!
NAINA
Used this recipe about 5 times by now since i found it, works perfect EVERY. SINGLE. TIME. I don’t crave chocolate often but when I do, this is the one and only recipe I turn to!
Erin
Awesome! Thanks for the feedback!
Ines
This is by far the best brownie recipe I’ve tried ! These are a new staple for us, so easy and delicious ! I don’t toss the chocolate chips in flour, and I put a little bit less sugar - it turns out amazing everytime, very gooey while holding its shape ! I usually only eat the center of brownies, but for this even the corners are delicious somehow ! Thank you 🙂
Harpreet
Hi tried this recipe .. I am an a beginner in baking and tried this recipe .. it is a really easy recipe and loved the outcome. Only that I left it for 25 min.. the edges had gone hard. Otherwise it came out yummy. What I wanted to know is if I double the recipe what size baking dish should I use.
Erin
Awesome! If you want to double the recipe, I recommend using a light metal 9x13 pan.
Staci
Is there any difference using a glass 13x9x2 vs metal?
Erin
Hey Staci,
Based on the feedback I've received from other bakers, light metal is the very best to use for this recipe. Glass and dark metal pans conduct heat differently so the outside edges of the brownie may begin to get "too done" before the inside is fully set. If you want to use glass, reduce the temperature by 25 degrees and remove from oven when the edges look done and the inside is set. This is a REALLY gooey brownie recipe so when they first come out of the oven, they will need to cool to fully set up and be able to cut into bars.
Du Nerds
We made this recipe using Gluten Free flour and it turned out great! The texture was gooey and not grainy at all. We were very satisfied with our results.
Tina
I made these & they are delicious ‘ love the recipe although I’d scale back a lil on the sugar. It’s a lil too sweet! Other than that they are yummy! They baked up perfectly for me. I’m not sure how anyone would end up with a soupy mess. It is very important to allow your baked good to cool in order for it to hold the right shape have the right texture and taste. This will be my go to recipe for brownies. Thanks for sharing.
Jen Singh
So I made these last night in a glass pan, and the flavor was delicious, but as some have said, the brownies were extremely batter-y. However, I cooked them a bit longer and then put them straight in the fridge. Problem solved once they cooled, and they were solid, and absolutely lovely.
Anushka
Fab recipe! We made this today and they turned around amazing. Crusty on the outside and so very gooey on the inside. Would recommend this recipe to anyone looking for a good, rich chocolate brownie. Thank you for putting up this recipe.
Kerenma
this is by far the best recipe I have ever used. it was absolutely stunning and I was so appealed. It was like a firework in my mouth, exploding with delicious taste and my tongue almost fall off. I barely stayed alive as I almost had a cardiorespiratory shock when I took a bite of this decadent brownie. Absolutely mouthwatering. Appeared in my wet dreams and hasn't left! What the yum, honestly a life-changing experience, I salivate when thinking of this.
Kerenma
this is by far the best recipe I have ever used. it was absolutely stunning and I was so appealed. It was like a firework in my mouth, exploding with delicious taste and my tongue almost fall off. I barely stayed alive as I almost had a cardiorespiratory shock when I took a bite of this decadent brownie. Absolutely mouthwatering. Appeared in my wet dreams!
Nicole
Made these tonight... delicious! Definitely ooey gooey!
Terri
How good are these brownies!!!!
Now I beef mine up a little I always double the recipe and I put half the mixture in the tray and then scatter two blocks of Lindt chocolate then put the remainder of the mix on top
I visit my family a few times a year and the first question everyone has when they hear I’m coming is “ is Terri making those brownies?”
I don’t know how anyone can fail making these
But I do know that they pair extremely well with a home made dark chocolate ice cream
Indulgence at its best
Erin
Oooh your version sounds amazing! Thanks so much for sharing the variation!
Ronda Faull
If you double how long do you bake
Sarah
I absolutely love this recipe whenever I want brownies I use this recipe. The only change I make is 3/4 a cup of 60% chocolate chips and half the sugar.
Samantha
This is the BEST brownie recipe!! Everyone LOVES them!!
Erin
So happy to hear that!!
Leigh
I LOVE these brownies. I have started doing Keto to lose s bunch of unwanted lbs. Found myself craving these brownies so tried replacing some of the ingredients with Keto friendly ones. Did a 1:1 with Almond flour, replaced the chocolate chips with a chopped up Lily's chocolate bar, and replaced sugar with swerve. They came out great! So happy I can still enjoy this recipe!
Erin
That's awesome that you figured out a Keto friendly version! Thanks for sharing!
Carter
The worst brownie recipe I've made. So beyond disappointing. Cooked them for 23 minutes and they looked amazing until I took them out of the oven and they were rock solid and stuck to the pan. I sprayed the pan right beforehand and followed the recipe perfectly. The small parts that did cook didn't even taste good. 10/10 would not recommend.
Angela
I have to agree!! They were not gooey at all. The only thing we could taste was flour! I had a feeling something was wrong as I was adding 4 cups of flour with virtually no liquids! I threw the whole batch away and will never make this recipe again!
Erin
Hi Angela - the recipe calls for 3/4 cup of flour, which is less than 1 cup... not 4 cups!! No wonder your recipe tasted like nothing but flour!
Tara
I used the proper amount of flour and still found that they were very dry and chalky.
Is there a liquid that is left out of the recipe?
Erin
Nope, the recipe is correct! Sorry it didn't work out. I have never had these turn out anything close to dry or chalky, in fact they usually need to completely cool to be able to slice into them because they are so fudgy!
Caity
Sorry to say this was a bomb for me... Nice crusty top but when I cut into it it was still batter. Very sad because the batter was so good. I even cooked it for about 28 minutes, doesn't even look like it cooked at all except for the top...
Hannah
I live and work in China, which means delicious, chocolate desserts can be hard to come by. I made these the other night and they are incredible! Even after four days they still taste fresh, gooey, and soft! Thanks so much for sharing this recipe! It's a keeper! I can't wait to share this dessert with other expats.
Hannah
I live and work in China, which means delicious, chocolate desserts can be hard to come by. I made these the other night and they are incredible! Even after four days they still taste fresh, gooey, and soft! Thanks so much for sharing this recipe! It's a keeper!
Morgan
Best brownies ever! My dad and I have made them about 6 times now and each time they where delicious! We usually make double the recipe to make double the brownies, but we cut the sugar in half (I think) of the normal amount. And we take them out early so they're super ooey and gooey. Thanks for the best recipe ever!
Maizi
I cooked mine for 30 minutes, the sides were pulling back from the pan but they were still WAY too gooey inside. Like, completely raw, gooey. They taste good, and the crunchy part on top is delicious but definitely not cooked through
Cassandra
I have made these a half dozen times and love them. It is cocoa powder heavy, which gives it that extra ooey fudge quality. The key is taking it out when the edges have firmed and pulled away from the pan. The middle will stay molten until fully cooled. I encourage you try a warm chunk with vanilla ice cream but use a spoon and don't worry when the empty slot in the pan is runover with the surrounding chocolate fudge, it becomes its own treat when it cools/hardens.
Lisa
This was really helpful, thank you!
Kristen
The BEST brownies EVER and I've tried literally every recipe. Thank you for sharing ??
Doreen
Can i cook the brownies in a round pan ??
Erin
A 9-inch round cake pan should do fine!
Rosalyn
Thanks for this recipe, Erin! Used this to make my first brownie ever and it was FAB. Crispy on the top and gooey in the middle, just like you said. I forgot to omit the baking soda because I used Dutch cocoa powder but it turned out perfectly anyway. Planning to make a batch for the office tomorrow, thanks again for sharing!
Erin
Hi Rosalyn, I'm so glad it worked out for you! You'll be the office favorite for sure!
Sammy
Hey I saw your recipe and I want to give it a try! Would the recipe still work with brown sugar?
Sammy
I also only have a glass 9x13 dish. Is that ok?
Erin
I would double the ingredients if using a 9x13 pan. Also, the baking time will be affected, so keep an eye on it. Glass conducts heat much differently than light metal pans so you will likely notice your edges getting done much faster than the middle if it is used.
Erin
Hi! Yes, you can use brown sugar instead of white sugar. It may taste a little different but it should work!
Sammy
Thank you so much! Have a great Thanksgiving!!
Mila
Can I use 1 cup of sugar instead of a cup and a half? I feel like it'll be too sweet. Will it change the texture of the brownies if I skip the other 1/2 cup of sugar? Thanks
Erin
Hi! You could reduce the sugar but it may affect the texture - maybe try also removing one egg white, so use 2 yolks and one white for the whole recipe. 🙂
Mila
Thank you. I'll give it a try
Happy Thanksgiving!!!
Kara
A lot of the recipie is measured in cups, but that seems very vague as to what a cup size is? Wanting to make these Friday:)
Erin
Hi Kara - I used a US standard cup... I found this conversion chart that might be helpful if you want to use grams or milliliters instead: https://www.dovesfarm.co.uk/hints-tips/cheat-sheets/us-cups-conversion-table
Kara
Thankyou, also how long do they last after baking?
Erin
If you keep them sealed in an airtight container they should be good for several days. They are pretty soft on the inside though so I would line your container with wax paper and put a piece of paper between each layer of brownies as well!
Claire Hockley
Amazing was just wondering about measurements. They look delicious going to mke some today 🙂
Kara
Don't worry! I am a baking virgin and have just realised that measuring cups exist!
Melissa
Can I use granulated sugar for this recipe?
Erin
Yep! The "white sugar" in the recipe is referring to granulated sugar. 🙂
Cece
Hi there.
Would it be possible to use canola oil instead of butter and still get the same results? Or would it be compromising the taste?
Thank you
Erin
Using oil will change the flavor, but I haven't tried it so I'm not sure exactly what the results will be. I would start with using about 3/4 the amount of oil for the amount of butter called for in the recipe. Let me know how it works!
Carl
Hi can u make cookies out of this recipe?
Tracey
Hi , these are in the oven now 🙂 I know they’re going to be really good, I scraped the bowl lol
Erin
Hope they worked out for you! I always scrape the bowl too, raw eggs be darned. I'm not dead yet!
christy
i normally don't comment but...these were good. they looked a little "soupy" coming out of the oven. but, sure enough, they hardened up and ended up looking just like the picture 🙂
Erin
Thanks so much for your comment, Christy! You described them perfectly - it's easy to think they're underbaked fresh out of the oven, but letting them cool really pays off!
Lisa
These are my favorite favorite favorite brownies! These were the first brownies I tried making from scratch and this is the only brownie recipe I will ever need! Thanks so much for sharing this easy and yummy recipe! 🙂
Nashavia
Best brownies ever, this was my first time making brownies homemade and needed to find a recipe to savor my pregnancy craving and these were a hit. My husband freeze them and then dips it in milk. I'm eating them as we speak! Will remake again.
Grace
Hi Erin, these brownies look amaaazing- can't wait to try them!
Just a question though, did you use an electric mixer for this recipe, or is mixing with a whisk alright?
Thanks in advance 🙂
Erin
I used an electric hand mixer, but since the recipe uses melted butter I think you'll be okay to mix it by hand!
Missus O
Thank you for providing this recipe. I just made this today as I suddenly had thisseriius craving for something with chocolate goodness and my dark chocolate morsels would just not suffice. I made this as is, although I did mix white and brown sugar together. My oven runs a bit hot, so I lowered the temp a bit and took it off after about 20 minutes. It wasn't as gooey as I hoped it would be, but it was soft, chewy and oh so chocolate-ey!
Suzanne
I followed this recipe to the tee and they came out perfect, dense, moist and delicious with a crinkly crust and chewy edges. Instead of chocolate chips I used Hershey's chocolate and froze it before adding to the flour and in the batter. I also doubled the recipe and cooked it for 40 minutes exactly on the top part of the oven instead of the center rack in a glass pan. I'm very picky with brownie recipes because I love a dense brownie not to sweet and a nice crinkly top to it. This definitely healed my chocolate pregnancy craving! Thanks for the recipe.
Lou
Hello could I get the ingredients in grams instead of cups please thanks
Danielle Staples-Magario
So, I substituted splenda for sugar and these turned out dry and cakelike. Is sugar the ingredient that makes them gooey? I'm trying to cut back on sugar but have a massive sweet tooth. The flavor is definitely there and I added some crushed pecans which were delightful. The problem is probably the sugar, I'm just reaching out to confirm. Is there a way to lessen another ingredient to compensate with the sugar substitute and still get the gooey?
Bug
It's not the spend I tried the recipe as is and it turned out just like yours
Jules
Hi Erin,
I have made these brownies before (love them!) but I don't remember how many eggs. In the ingredient list there are not eggs listed but in the instructions it says to beat the eggs one at a time. Can you clarify? Thanks!
Erin
Hi Jules! The eggs actually are in the ingredients list, you probably just overlooked it by accident! There's 2 of 'em. 🙂
Charlotte
These were the best brownies I've ever eaten. My family and friends were also going CRAZY over them. I have never left a review of any kind on any website ever, but I decided I had to leave a review here because WOW! I'm going to double the recipe and make more today because they are almost all gone and I need more people to share these with!!!! SO GOOD! I baked them for about 25 minutes. When you take them out of the oven, they do still seem like they are not ready in the middle, but take them out anyway. They are definitely gooey, but they also have this perfect crisp on the outside of them that is TO DIE FOR! THANK YOU!!!
Erin
Thank you so much Charlotte and I am SO happy to hear that so many people are enjoying this recipe!!
Darla
If I wanted to make for a larger crowd, would I just double recipe & bake in 9x13 pan?
Thanks!
Erin
You may need to alter the baking time so keep an eye on it, but yes, this should work! Sorry for the delay in responding!
Brittany
Hello Erin!
I stumbled upon your recipe while trying to find a cure for a long overdue chocolate fix. These are absolutely divine!! Exactly what a brownie should be! Gooey, chocolatey perfection!! I did use a glass baking dish, so the only change I made was lowering the temp to 325 and baking another 7 minutes or so. They turned out beautifully!
I was a bit disappointed to see some of the tasteless comments from years prior.. Such a shame that we live in a world where certain people feel the need to be so vicious over something that's meant to bring joy and happiness (Btw, I'm a novice baker at best and I had no trouble with this recipe).
Anyways, thank you so much for sharing this. You not only cured my chocolate fix, but also helped me discover a long term staple for rainy days and weekend movie nights! 🙂
Erin
Brittany,
I'm so happy to hear you loved these brownies! They're definitely one of my faves, too! And thank you for your kind words regarding the other comments on this post. 🙂
Christina Escuin
Hi! How many eggs did you use for this recipe?
Erin
Hey Christina! The number of eggs is listed in the ingredients list - there are 2 of them. 🙂
kat
This recipe was great, the brownies are just as you described! I'm very happy, and they satisfied my craving perfectly on this lazy rainy sunday afternoon 🙂 I tried an online recipe a month ago during a gooey brownie craving and they were a complete failure (dry and tasteless and didn't even have that shiney top). This recipe I will keep as my go-to! Followed all the instructions and ingredients that I just happened to have on hand minus the chocolate chips, and still came out perfect. Baked for 23 minutes, which at 20 minutes seemed too gooey so i kept them in another 3 minutes which turned out cakeyer than I wanted but that was my fault. The haters on here must not know how to bake btw, Erin, people sure can be mean! Thank you for this recipe!
Erin
Thank you, Kat!
Jo Lim
This recipe is really just lovely 🙂
I was thinking of adding some frozen berries that I have, would I have to change anything in the recipe? Also do i need to defrost the berries before adding to the baking
Erin
Yummy idea! I haven't tried adding berries to this recipe, but I like the results I get when baking with frozen berries as they don't tend to bleed as much. I'm not sure if this batter will suspend the berries well (you could try dusting them with flour or cocoa powder to help) but if you experiment with this please let me know your results! 🙂
Lisa O'Reilly
First time trying this recipe today and my WHOLE family loved them. Big hit at Easter! I'm surprised by how many reprimands there are on here for peoples own baking differences...pan used, cocoa, butter...this recipe is easy peasy to follow. It was soup right out of oven but was great as it cooled. Thanks for such a great recipe!
Erin
Glad to hear it was a hit at your Easter festivities! 🙂 It actually doesn't surprise me that there have been many different experiences from bakers trying this recipe... it's a VERY common complaint of any brownie recipe (even from a box mix!) of the edges getting "too done" before the middle is done.
Eileen
I'd never made brownies before but this recipe seemed simple and sounded delicious. That's exactly what it was! Cooked to perfection and I froze most of them so I didn't have a regrettable brownie binge. 100% making these again soon!
Jo
how to do you go about freezing and unfreezing them? Sorry if that sounds obvious
Erin
I cut them into individual bars and then wrap them in plastic wrap and place them into a ziploc bag. To thaw them out, I leave them on the counter for a couple of hours or you can zap them in the microwave at 15-30 second intervals at 40-50% power. Since I usually eat these warm with a scoop of vanilla ice cream, I like to unwrap the frozen bars, place them directly into a bowl, and microwave them until they're nice and warm and gooey.
Jamie Brown
I tried this and my sister is a baker. We both thought something was off. Especially when you say use melted butter to get it fluffy. That will no matter what, never work. I put this in the oven for 25 minutes at 350, and it came out barely cooked even at the edges. After forty minutes, we thought it was done and went to cut it after it cooled. Upon cutting into these so called brownies, we were greeted with a nice chocolate soup. After cooking it for almost an hour and a half, it was finally cooked, but we had to sacrifice the burnt edges just to get a mostly cooked middle. You seem legit, but next time put some thought into your recipes and get them right.
Erin
Oh my! I'm very sorry you had trouble with the recipe. I've made these brownies several times and haven't run into the issues you stated, but let me see if I can try to troubleshoot to help you out. Are you using an oven thermometer to ensure your oven is not running too hot or too cool? A hotter oven can certainly cause the problems you described with burned edges and an underdone center, though the fact that you said your edges weren't even done at 25 minutes makes me think the oven might be running cool. I'm surprised they lasted for an hour and a half in the oven without the whole thing becoming charcoal! Next, are you using a light metal baking pan and not a glass or dark/nonstick pan? If you are using one of the latter, you could try lowering your oven temperature by 25 degrees and cooking for a bit longer. This recipe was intended to produce a very fudgy and gooey brownie so the middle won't feel as "done" as a more cake-like brownie, though "chocolate soup" certainly wasn't the intended result and I'm sorry that happened to you!
Nicole
Wow Jamie Brown, that seems excessively rude! Any pro baker worth their salt knows how to spot a mistake in a recipe, and more importantly, how to overcome a problem. How embarrassing for your sister that you've admitted she couldn't do that and then shamed the recipe author! No, melted butter won't leaven a bake, but cutting into a hot molten chocolate recipe will also always produce a messy result too. Your sister should have known better.
This recipe is almost exactly the same as the first brownies I used to make years ago (minus the chocolate chips). How I've missed those chewy end pieces! I look very forward to trying this recipe and thank you Erin for posting it!
Erin
Thanks, Nicole! Those chewy end pieces really are the best, aren't they?
Chrisine
Actually the same thing happened to me!! I should have read the comments first!! I usually do but this time I didn't. What a waste of time and ingredients.
Chloé
I have the same problem as Jamie when it comes to baking gooey brownie or dense baked goods, and it is because my oven runs reeeeally cool. Your recipe probably would take an hour with my oven, so the original poster may want to reconsider his review before deciding the recipe, not his equipment, is to blame.
By the way, these brownies were delicious! Worth the extra cooking time!
Lydia
Hi i jest made this recipe and it's really good, I think there is too much chocolate chips in it though, can I take out the chocolate chips?
Erin
Hi Lydia! I haven't tried making this recipe without the chocolate chips - I imagine that it would be fine, though you'd likely lose some of the "ooey gooey" center by doing so. Let me know how it turns out if you try it!
Juliet Gard
Okay I love brownies. I love them so much that my husband got me a brownie spatula one year for Christmas! I've tried several brownies/ recipes over the years and this is by far the BEST brownie recipe! I've baked them with and also without chocolate chips and their great either way! I think some people over analyze recipes if they just went by the recipes exactly how it's listed they shouldn't have any problems with the recipe. Thank you so much for sharing this brownie recipe!!!!! My husband and two daughters LOVE when I make these.
Erin
Thank you so much, Juliet! I'm so happy to hear the recipe has worked so well for you!
Kim
Awesome recipe!!! These is best brownie I have ever made. They came out super moist and chocolatey.
I have made other brownie recipe, but nothing like this. I really engoyed this recipe. Thank you!!! 🙂
Erin
Awesome!! Thanks for letting me know, Kim!
Amber Moon
I loved these!!! They were gone at my house in like 5 minutes haha thank you! 🙂
Erin
That just means there's no leftovers to tempt you, right? Haha! Glad to hear they worked for you!
Caroline
I am picky in regards to homemade brownies and I think I found my go to recipe! We love gooey brownies & these are perfect, rich & delectable-exactly what a brownie should be!
Jeanna Blackburn
These are fabulous did everything the recipe called for. Then tried one of my Grandmothers tricks I had some mint oreos that went stale add them the brownies came out great with a minty taste too. I, book marking these for sure Thank You for posting.
Jenner
Adding Oreos to brownies... GENIUS!!!!!
Eric
This recipe is FAB_U_LOUS!! Brownies of my dreams. The brownies turned out perfectly after 25 minutes with no "soup", no need to refrigerate and a perfect set and crust. Lovely chewy texture with a hint of toffee. Gorgeous!
Janvia
I made this for the first time for a potluck. I doubled the amounts of everything added an extra egg (for a total of 5 eggs) I also added half a jar of chocolate syrup topping for icecream and cooked in a glass 9x13 pan at 300 degrees for 50-55 minutes. My oven runs hotter than most so I always bake at lower temps compared to what instructions give. They came out great. Everyone loved them and I came home with an empty serving platter.
Ashley
So, I know you mention in the recipe to use n aluminum pan. I think you consider altering the description to read: "Prepare an 8x8 aluminum square baking dish* with a light coating of cooking spray, or wipe with a small amount of shortening. NOTE: THIS RECIPE WILL NOT WORK IF USING ANYTHING BUT AN ALUMINUM BAKING DISH! DO NOT USE GLASS!
...Because I used glass, figuring it would all work out the same, and as other commenters have said, it looked baked on the outside, and then the inside is chocolate soup. I poured the whole thing into an aluminum cake pan and hoping for better results...otherwise, it tastes like it will be amazing.
Bob
No shit. Don't give a bad review because YOU screwed up the recipe.
Sue Maxwell
I baked mine multiple times in ceramic baking dishes. I altered the temp to 363, came out amazing. when cooked in glass I turned temp up to 375 for the last 10 minutes. I find this recipe amazing and hard to screw up!
Upset Baker
This is the worst brownie recipe I have ever made. It just exploded everywhere and was still raw in the middle. I've never had a brownie go wrong in my life, clearly the baking soda was a huge mistake. Thanks to you I've wasted the last bit of chocolate I had and any chance at having something sweet. Next time I'll stick with Lebowitz or a site that can be trusted.
Rebecca
Is it 4 cups of flour or 3 quarters of a cup of flour? The original picture has the recipe listing four but then when I click on this for the actual recipe it only said three quarters of a cup. My outsides also came out crisper and the whole middle was pretty much soupy even after baking an additional 20 mins. I really liked the taste so would love clarification on the actual amount of flour to be used.
Erin
It is 3/4 of a cup. 🙂
Cordelia
About to try at 5,000 feet above sea level. Fingers crossed.
Jennifer
These brownies are Fabulous!!! My family begs me to make them.
I am actually wanting to make them tonight but all I currently have is salted butter. Do you think it would be acceptable to use?
Chelsea
These are the most delicious brownies ever! I have found using a stoneware pan also works. Thank goodness since it's the only square one I currently have. Lol.
Decko
this was terrible the worst brownie I ever tasted, very disappointed
Brianna
Is white sugar granulated sugar or powdered sugar?
Erin
Granulated sugar. 🙂
Ashley
So, I used powdered sugar today and it was way too cake like. I'm doing everything per recipe so I dunno I like the gooey lol
Ashley
So, I made these a few times and they are amazing but the first few times I made them I used what I personally considered to be white sugar (granulated sugar) and they never set. I think this is the problem most are having. It's not the glass pan. We still ate them and they were still delicious. Tonight I used powdered sugar and they looked a lot better. They are still in the oven so we will see if that's the problem. still amazing thank you!
Olivia
I loved these. I love brownies and i had not found a good homemade recipe. These did raise well but still gooey. I did use self rising flour but did not use the baking soda or salt. The cocoa that i had was hersheys special dark cocoa..i normally buy the gheradelli brownie mixes ( will not buy anything else). These are very close.
Patricia
What about 9-inch round baking dish?
Erin
This should be okay as long as the heights of the two pans are the same. An 8x8 square pan will convert to a 9-inch round of the same height. However, I haven't actually tried doing that with this recipe so I'd keep an eye on the baking time - it may vary! Good luck! 🙂
Ritu
For me the brownies rose like a cake. Not sure what went wrong. They were gooey & tasty but more of a chocolate lava cake.
Andre
Mine too! They are still in the oven, I came back to try to figure out what I did wrong :-\
Erin
That's interesting! A couple of things that come to mind are: measuring the flour correctly (I use a scale) since too much flour can increase "cakiness" in a brownie. Also, don't overmix once you combine the butter/sugar mixture with the dry ingredients to avoid whipping in any extra bubbles - stir gently until just combined.
Jenn T.
These are absolutely wonderful! I have made them multiple times already and my husband and kids ask for them weekly. Soooooo good!
Ria
Hi, can I swap out the butter for Greek yoghurt? Thanks!
Erin
I haven't tried this particular substitution for this recipe so I can't offer any firm advice, sorry! If you try it, let me know how it turns out.
Carlee
I've made these multiple times and they are fantastic. I keep coming back to this recipe. Thank you!
Nikki
This is the best brownies I've ever made. But this only best if it's at home and just from the refrigerator. I forgot to add my salt but it taste good. Its like dark chocolate without salt. I've been looking for recipes that have this texture for a very long time and now i found it. The best homemade brownies!!!
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Linda
I forgot to give you the 5 stars. Here it is!
Seattle, Washington----USA
Erin
Thank you!! 🙂
Linda
These are the best brownies. I baked them in an 8x12 inch lightweight metal pan lined with parchment paper. I placed the pan on top of a cookie sheet and baked them at 350 degrees for 20 minutes. Yes, the center will still be lightly gooey. After cooling them, I cut them into 24 pieces...the crusts were the best part of the brownie, chewy. They were perfect for my party. Everyone raved about these brownies! Thank you for the recipe and helpful comments.
Seattle, Washington---USA
Erin
Thanks for sharing your tips! So happy the brownies worked out great for your party. 🙂
b.g.
These brownies are legit! I cooked them in a cupcake/muffin pan and added a coconut marshmallow to the top before putting them in the oven. They had an amazing extra layer of gooey-ness with a crusted marshmallow top.
Erin
That sounds SO good!
Nay Si Lin
Hi Erin..I'm Naysi..from Myanmar..today I make your Ooey gooey fudge Brownies...I love very much..That why..if you don't mind I 'ld like to translate this receipe to Burmese ..Let me know if you want to allow..
Thanks
Naysi
alex
just made these! the timer didn't go off so they were in a little longer than they should have been, but were still delicious! I'm looking forward to making these again 🙂
Janet
I took these to a work party and everyone loved them. Didn't have any leftovers to take home!
Keri
Made these last weekend and they were a huge hit! My husband and kids made quick work of the entire pan, they were SOOO fudgy on the inside and crisp on the outside. Love!!
Jenna
You really should add that these should be cooked in a metal pan. It didn't specify on the recipe so I used glass and they did not turn out at all. Outside was overdone and inside was completely raw. Had to throw the whole batch out.
Erin
I've just altered the recipe instructions to specify an aluminum baking pan. I'm sorry the recipe did not work for you!
Sue Maxwell
I don't own an aluminum pan. I cooked them in both ceramic and glass pans and they came out amazing! just adust tem to 363 in ceramic, and turn temp to375 for the last 10 minutes in glass. 5 stars all the way!!!!
Lila
Made these tonight. I used a glass 8x8 dish and at 22 mins it was completely jiggly and not done. Yet, the sides were almost getting burnt. So I reduced the temperature to 325 degrees and checked on it 5 mins later and the toothpick still had so much batter on it. Was this normal? I ended up baking it for about 45 mins and the sides got hard/almost burnt but there was still slightly some batter in the toothpick but I took it out. 🙁
Jen
Same Thing happened here. Top is crisp and the middle is soup.
Erin
Jen, I'm sorry the recipe didn't work out for you! Please refer to my reply to Lila's comment - if you aren't using a light metal baking dish you may have problems with the outside baking faster than the middle. Also, a toothpick will never come out totally clean when the brownies are done (see my notes on the recipe itself) because these are so fudgy on the inside. Once they cool they firm up a bit. 🙂
Erin
Lila, I'm sorry these didn't turn out how you hoped! Glass cookware conducts heat very well, meaning that recipes with a lot of sugar can burn or over bake around the edges before being cooked all the way through. I use a light metal 8x8 square pan for this recipe and I've never had a problem. If you decide to give the recipe another go, that might be something different you can try.
Rosmawati Abdullah
wow!! gonna try it