The Best Ever Gooey Brownies Recipe
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.
Servings: brownies
Equipment
- 1 electrixc mixer
Ingredients
- 3/4 Cup cocoa powder measured using the spoon and level method
- 1/2 teaspoon baking soda
- 3/4 Cup unsalted butter melted
- 1/2 Cup fresh brewed coffee
- 2 Cups granulated sugar
- 2 large eggs room temperature
- 1 1/3 Cup all-purpose flour measured using the spoon and level method
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 Cup semi sweet chocolate chips
- 1/8 teaspoon Sea Salt optional
Instructions
- 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.3/4 Cup (64.5 g) cocoa powder, 1/2 teaspoon (0.5 teaspoon) baking soda, 3/4 Cup (170.3 g) unsalted butter, 1/2 Cup (118.5 g) fresh brewed coffee
- Add the granulated sugar, room temperature eggs, and the rest of the butter. Whisk or stir until the mixture is fully combined and glossy.2 Cups (400 g) granulated sugar, 2 large eggs
- 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.1 1/3 Cup (166.7 g) all-purpose flour, 1 teaspoon pure vanilla extract, 1/4 teaspoon (0.3 teaspoon) salt, 1 Cup (180 g) semi sweet chocolate chips
- 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.1/8 teaspoon (0.1 teaspoon) Sea Salt
Notes
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 for a dairy-free version
- 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
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.
Nutrition
Serving: 1g | Calories: 192kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 56mg | Fiber: 1g | Sugar: 21g
