This gooey brownie recipe turns out so much better than anything you could ever get from a box, and they’re incredibly easy to make. Dark chocolate brownies with a shiny, crackly top.
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A brownie is a very particular thing. Or should I say, the word ‘brownie’ has a very particular sub-genre of things. There are cakey brownies, fudgy brownies, cheesecake brownies, peanut butter swirl brownies, with nuts, without nuts – and don’t even get me started on blondies!
But let’s just say that it’s generally acceptable that brownies are flat-ish and chocolatey, but they are not actually cake.
And apparently, they have been with us for quite some time, dating back to 1892 when they were first prepared by the Palmer House Hotel in Chicago, especially for the fancy ladies in the Women’s Pavilion at the World’s Fair. I looked it up. I wanted to know.
I chose none of the descriptive terms above for these dark chocolate brownies. I find them neither fudgy nor cakey, but somewhere in the middle. Gooey it is. This gooey brownie recipe turns out light enough to not sit like a rock in your stomach, but decadent enough to satisfy.
And perhaps the greatest thing of all about brownies is how fantastically easy they are to make. The only hard part is waiting long enough for them to cool so you can get them out of the pan.
This gooey brownie recipe is my adaptation of Fat Witch Bakery‘s recipe. I love their cookbook. If you happen to be strolling past their storefront in Chelsea Market in NYC you’d better get your butt in there and try something.
More chocolate dessert recipes:
Gooey Dark Chocolate Brownies
Adapted from Fat Witch Brownies
Preheat oven to 350 degrees.
Grease a 9 x 9 inch baking pan with butter. Dust with cocoa powder to coat and tap out the excess.
Melt butter and chocolate chips in a small saucepan over low heat, stirring frequently. Set aside to cool.
Cream sugar, eggs and vanilla together.
Add cooled chocolate mixture and combine until well blended.
Measure the flour and salt and sift together into the chocolate mixture. Mix gently until combined and no bits of flour remain.
Pour batter into pan and spread evenly. Bake 30-33 minutes until a toothpick inserted in the center comes out clean or with only crumbs, not wet batter.
Cool in the pan on a rack for 1 hour. Cut just before serving.
How to store brownies
Store these gooey dark chocolate brownies in an airtight container at room temperature for 1-2 days. They can be stored in the freezer for up to 3 months.
More chocolate recipes:
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.
Ingredients
- 2 sticks unsalted butter 16 tbsp
- 1/2 cup plus 2 tbsp bittersweet chocolate chips 60% cocoa or more
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 tsp pure vanilla extract
- 1/2 cup plus 2 tbsp unbleached flour sifted
- pinch salt
Instructions
- Preheat oven to 350 degrees.
- Grease a 9 x 9 inch baking pan with butter, dust with cocoa powder to coat and tap out the excess.
- Melt butter and chocolate chips together in a pan over low heat, stirring frequently. Set aside to cool.
- Cream eggs, sugar and vanilla together. Then add chocolate mixture and combine until well blended.
- Measure the flour and salt and sift together into the chocolate mixture. Mix gently until combined and no bits of flour remain.
- Pour batter into pan and spread evenly. Bake 30-33 minutes until a toothpick inserted in the center comes out clean or with only crumbs, not wet batter.
- Remove from oven and allow to cool on a rack for one hour. Cut just before serving.
Notes
- This recipe is adapted from the Fat Witch Brownies cookbook. It’s an amazing little bakery in Chelsea Market in NYC. Do stop by if you’re in the neighborhood. They have lots of amazing treats!
- I love my Wilton non-stick 9×9 baking pan for this recipe. Just butter the pan and dust it with cocoa powder and you won’t need parchment paper or non-stick spray.
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