The Best Ever Gooey Brownies Recipe makes the richest, chewiest, most irresistible homemade brownies. They’re made with real cocoa powder and chocolate chips for an intense chocolate flavor you won’t forget.

If baking has ever felt intimidating, this chocolate brownie recipe is here to change that because these brownies come together in one bowl and bake up in under 35 minutes!

With easy-to-follow steps and everyday pantry ingredients, you’ll feel confident making the best brownies—even if you’re brand new to baking.

Whether you love a fudgy brownie or lean a little cakey, this recipe strikes the perfect balance.

Ingredients

This recipe calls for simple ingredients, found in any grocery store. Here’s how they work together to create the best gooey brownies:

Sea salt flakes (optional): A sprinkle on top brings out the chocolate and adds a slight crunch
Cocoa powder: The foundation of that deep chocolate flavor. Dutch-process cocoa brings an even smoother, more intense chocolate flavor.
Baking soda: Reacts with the hot coffee and cocoa to enhance texture and help with rise.
Butter (melted): Adds richness and moisture, essential for a fudgy brownie texture.
Fresh-brewed coffee: Hot coffee deepens the cocoa flavor without tasting like coffee.
Granulated sugar: Balances the bitterness of cocoa and helps create that shiny, crinkly brownie top.
Whole eggs (room temperature): Give structure and chew. Using room temperature eggs helps them blend more easily into the batter.
All-purpose flour: Provides the base structure. Use just enough for chewy brownies—too much and they turn cakey.
Pure vanilla extract: Adds warmth and depth that rounds out the chocolate.
Salt: Balances sweetness and sharpens the cocoa flavor.
Semi-sweet chocolate chips: Melt into little pockets of chocolate throughout for even more gooey bites.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

Want to change it up or adjust for what’s in your pantry? These swaps and additions make this recipe flexible for any kitchen:

Oil: Use vegetable oil or light olive oil instead of melted butter
Hot Water or Milk: Swap coffee out with water or milk if you prefer to skip the caffeine (but it helps bring out the chocolate flavor!)
Nuts: fold in chopped walnuts or pecans with the chocolate chips
Peanut Butter Swirl: Add a swirl of peanut butter or Nutella on top before baking for something extra

How to Make Gooey Brownies

Start by preheating your oven to 350°F. Line a 13x9x2-inch metal pan with parchment paper, letting it hang slightly over the sides of the pan for easy lifting later.

In a large bowl, stir together the cocoa powder and baking soda. Pour in half the melted butter and the hot brewed coffee, stirring until the mixture thickens and becomes smooth.

Sugars, cacao, and baking powder added to chocolate mixture

Eggs and vanilla added to wet ingredients

Add the granulated sugar, room temperature eggs, and the rest of the butter. Whisk or stir until the mixture is fully combined and glossy.

Next, add in the flour, vanilla extract, and salt. Stir until everything is well mixed, but be careful not to overmix. Gently fold in the chocolate chips so they’re evenly distributed.

Pour the brownie batter into the prepared pan, spreading it into the corners. Bake for 31 to 34 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Let the brownies cool completely in the pan before lifting them out. Sprinkle with sea salt if using, cut into squares, and store in an airtight container.

Expert Tips

Use a metal pan for the most even bake. Glass can lead to overbaking around the edges before the center is set.
Let the brownies cool fully before slicing—this helps them set up and makes cutting clean, neat squares easier.
For consistent results, weigh your dry ingredients using a kitchen scale if you have one. Flour can easily be over-measured when scooped.
Don’t overbake. Fudgy brownies are achieved by pulling them out while the center still looks slightly underdone.
Lining your pan with parchment paper ensures the brownies lift out easily and keeps cleanup simple.

Frequently Asked Questions

How should I store these brownies?

Once cooled, store them in an airtight container at room temperature for up to 4 days. They stay chewy and rich!

Can I freeze these brownies?

Yes! Wrap individual brownie squares in parchment, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

Can I make this brownie recipe ahead of time?

Absolutely. Bake the brownies the day before and store them in an airtight container. They taste even better the next day!

What makes brownies fudgy and chewy?

A high fat-to-flour ratio—like the butter and chocolate chips in this recipe—creates that rich, chewy texture.

Is there a difference between a cakey brownie and a fudgy brownie?

Yes! Cakey brownies use more flour and often an extra egg for a lighter texture. Fudgy brownies use more fat for a gooey bite.

Why use room temperature eggs?

Room temperature eggs blend more easily with the batter and help create a smooth, even texture in the final brownie

Want to expand your palate with more amazing brownie recipes? Check out these amazing, tasty options below, or check this link for more dessert bar recipes.