Gooey Brownie Recipe
Line the baking pan with parchment paper with an overhang on the sides that you can easily lift them out of the pan after baking.
The butter has to be melted but shouldn’t be hot. Melt the butter in the microwave by 2/3. Then stir until it is completely melted. This trick makes sure that the butter is not hot but warm when using it.
Do not mix the batter with a stand or handheld mixer. Use a whisk and stir by hand. This makes sure that you don’t mix in any air. The batter shouldn’t be light and airy. It should be dense and thick with no air pockets at all.
Don’t overmix the batter, just until combined. Once the batter is fully incorporated, stop stirring immediately.
Use unsweetened cocoa powder instead of sweetened one. Sweetened cocoa would make the brownies too sweet. 2 cups of sugar and 1 + 1/4 cups of chopped chocolate is enough sweetness.
I recommend using high-quality chocolate from a brand you love. The chocolate chunks have a high impact on the flavor. I used half milk chocolate and half dark chocolate and chopped them roughly.
This is the most important advice. Do not overbake the brownies. The perfect time to get them out of the oven is when they have no jiggle anymore in the center and are just set to touch. A toothpick inserted in the center should come out dirty.
Set the baking timer for 20 minutes for the first time. Then watch the brownies every 1-2 minutes until they reach the described consistency. Then write down the time, that you know how long to bake them for the next time.
Baking the brownies on the middle shelf in the oven in a 9×13″ baking pan leads to the best result for chocolate brownies.
Let the brownies cool in the pan for 10 minutes. Then carefully remove them from the pan and let cool to room temperature before you cut them.
Cut into 15 brownies (5×3). The brownies have then the perfect
Ingredients
- 1 cup butter, melted and cooled (226g)
- 1 cup granulated white sugar (200g)
- 1 cup brown sugar (200g)
- 4 large eggs
- 2 vanilla beans* (or 2 tsp vanilla extract)
- 1 cup all-purpose flour, spoon and level (120g)
- 1 cup dutch-processed or unsweetened natural cocoa powder, spoon and level (84g)
- 1 tsp salt
- 1 + 1/4 cups high-quality chocolate, roughly chopped (7.5oz / 220g)
Preparation
Step 1
Preheat oven to 350°F / 175°C (in the video stands 375°F but this is a typo, the 350°F are correct). Line a 9x13" baking pan with parchment paper with an overhang on the sides to easily lift the brownies out of the pan after baking. Set aside.
In a large mixing bowl stir together butter, sugars, eggs, and vanilla* just until combined. Don't use a hand or stand mixer or you have too much air pockets in the batter, and this makes the brownies cakey instead of fudgy. Stir by hand with a whisk. Sift in flour, cocoa, and salt and stir just to combine. Fold in 3/4 cup of chopped chocolate. Spread evenly into prepared pan and sprinkle the remaining chocolate on top.
Bake for 23-30 minutes until the brownies don't jiggle anymore and are just set to touch. A toothpick should come out dirty. Don't overbake the brownies or they are getting cakey. Because every oven is different, set the timer for 20 minutes for the first time and check every 1-2 minutes until the brownies are done. Then write down the time the brownies needed in your oven for the next time. Maybe they are perfect at the second time you bake them. I baked mine for exactly 27 minutes. Remove from oven and let cool for 10 minutes. They will keep baking in the pan. Then carefully transfer with the paper to a wire rack and let cool completely. Cut into 15 brownies (5x3) before serving. Store in an airtight container at room temperature up to 3 days.