If you are looking for the perfect gooey made from scratch brownie recipe, this is it! These old fashioned brownies are rich, and fudgy, and perfect to share on a weekday evening when the craving strikes. Best of all, anyone can make these ooey-gooey brownies!
Feel free to fold in any kind of chocolate chips you want from dark chocolate or milk chocolate. semisweet is my favorite, but whatever you do, don’t skip the chocolate chips!
Can I Add Nuts to Brownies?
Heck yes! Feel free to fold in 3/4 cut of chopped walnuts or pecans or macadamia nuts or hazelnuts in addition to the chocolate chips.
How long should I bake my brownies?
20 minutes at 350F is the perfect amount of time for these gooey brownies. If you prefer them less gooey, bake them an additional 2-4 minutes longer, just be sure to keep a close an eye on them after 20 minutes to avoid burning them. As any baker knows; burnt chocolate cannot be fixed. Remember that the residual heat from the pan will continue to cook the brownies once you remove them from the oven.
I see your recipe calls for Dutch-processed cocoa powder. What’s the difference between Dutch-processed and natural cocoa?
Great question! All cocoa powder starts with cocoa beans.
Dutch-processes beans are washed in potassium carbonate. An alkaline solution which neutralizes the beans acidity. This means that it is neutral and does not react with baking soda. It’s often paired with the leavening agent baking powder in recipes. Dutch-processed cocoa dissolves nicely into liquids
Natural cocoa powder is just that – Natural powder from roasted beans. It’s acidic and often paired with the leavening agent baking soda in recipes because the two react with each other providing your baked goods to rise.
If you’re in a bind, you can use natural cocoa powder for Dutch-process But do not use dutch-process for natural! The recipe likely needs that acid from the natural cocoa beans.
okay cool.. but what does that ACTUALLY mean in terms of flavor? It means that Dutch-processed is darker in color, mellow and often nutty in flavor. Natural cocoa powder is bitter with a very strong chocolate flavor.
Well… what are you waiting for, time to bake!
Gooey Brownies
Prep Time 10 Min |
Cook time 20 min | Yield 16 squares
Ingredients:
- 1/2 cup unsalted butter
- 3/4 + 1/2 cup semi-sweet chocolate chips
- 3 eggs (Room temperature)
- 1 tsp vanilla extract
- 3/4 cup white granulated sugar
- 3/4 cup all purpose flour
- 2 TBSP Dutch-processed cocoa powder
- 1/2 tsp baking powder
- 1/4 salt
Directions:
- Preheat oven to 350F
- Melt the butter and 3/4 cup of the chocolate chips together over low-medium heat in a medium sized saucepan, mix well
- add the eggs one by one mixing in-between, followed by the vanilla extract and the white granulated sugar. remove from heat.
- In a separate bowl; mix the flour, cocoa powder, baking powder and salt.
- add the dry ingredients to the et mixture, mixing well.
- fold in the remaining 1/2 cup chocolate chips.
- Pour the batter into a 9×9 baking pan lined with parchment paper.
- bake for 20 minutes and then let the brownies cool in the pan.
Looking for an Easter brownie recipe? give these Cadbury Mini Egg Brownies a try!
I hope you love making these brownies and enjoy making this recipe for years to come. If you’ve tried this recipe, we would love for you to write a review below! Thank you
Prairie Sweets & Eats 