Gooey Fudge Brownies
A few days ago, I posted my recipe for Rich and Dark Brownies and told you ‘these are not your childhood brownies.‘ Well, these are. They are gooey and chocolatey, without relying on underbaking them and eating raw batter.
This is exactly what you want in a little piece of brownie heaven - the shiny and crackly top, the fudgy middle, and the slightly caramelized bottom. So much goodness.
There are only 9 in a pan, and they last less than a day in my house. And that is only with 3 of us eating them. This is based on all semisweet chocolate so you get the fudginess versus the varying notes of dark chocolate of the Rich and Dark Brownies.
These are also amazing warmed up and topped with vanilla ice cream. So yum.
What Do I Need?
This recipe follows the same procedure as the other brownies I posted. You will melt the chocolate and butter over a water bath. As you are getting out your ingredients, put 1 inch of water in a saucepan and bring it to a boil. Turn it down to a gentle simmer before you but your butter and chocolate over it to melt them.
I like to use stainless bowls over a water bath because the bowl will cool more quickly after you take it off the heat, allowing the mixture to cool more quickly also.
Line your baking pan with parchment to keep the bottom from burning or sticking to the tray. I show you a little trick with the parchment to make it easier to get your brownies out of the pan too in the recipe for Rich and Dark Brownies.
And as always, I weight my ingredients instead of measuring them by volume, so my scale is important to me.
What I use:
Tips and Tricks
As I said, the procedure is the same as the Rich and Dark Brownies, so if you want to check out those tips and tricks, they apply here as well!
The differences between these recipes is sticking to just semisweet chocolate, increasing the butter, and a little less egg. If you do not weigh your ingredients, you may have less gooey middles.
To weigh eggs, add enough eggs to get over the target weight, then mix them up. Spoon out the mixed up egg until you reach the desired weight, or pour the egg mix into a new container on the scale until you get your desired weight.
Gooey Fudgy Brownies
Ingredients
Instructions
- Preheat the oven to 325 F.
- Lightly spray a 8"x8" baking pan and line the bottom with parchment.
- Melt the semisweet chocolate and the butter in a bowl over a simmering water bath.
- Mix the eggs, sugar, salt, and vanilla gently. You can use a whisk but do not beat or whip it.
- Once the chocolate is cooled to room temperature, pour it into the egg mixture and gently mix.
- Sift the flour into the mixture and fold it in with a rubber spatula.
- Pour the batter into the prepared pan.
- Bake for 45 minutes.
- Once cool, cut into 9 squares, each about 2" x 2".
Can brownies be too gooey? I say never! Let me know what you think in the comments!
Enjoy!
