Description
Craving a dessert that’s as rich as a 4th of July fireworks finale and super easy to make? These Ultimate Gooey Brownies are your perfect treat! With a fudgy, chocolatey center, a shiny, crackly top, and customizable add-ins like red, white, and blue M&M’s for Independence Day, they’re a crowd-pleaser for any celebration.
Ingredients
A batch of Ultimate Gooey Brownies needs simple ingredients for an 8×8 or 9×9-inch pan (serves 9-12). Here’s what you’ll need, with some assumptions clarified for missing details:
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Dry Ingredients:
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¾ cup all-purpose flour
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½ tsp salt
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½ cup unsweetened Dutch-processed cocoa powder (e.g., Hershey’s Special Dark)
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Why it matters: Flour provides structure; salt enhances flavor; Dutch-processed cocoa gives a rich, dark chocolate taste.
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Substitutions: Use a 1:1 gluten-free flour blend for gluten-free brownies. Regular unsweetened cocoa works but may be less intense.
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Wet Ingredients:
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¾ cup (12 tbsp) unsalted butter
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2 tbsp corn or vegetable oil
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1 ½ cups granulated sugar, divided (½ cup for melting, 1 cup for mixing)
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1 tsp vanilla extract
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2 large eggs, plus 1 egg yolk
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Why it matters: Butter and oil ensure fudginess; sugar sweetens and creates the crackly top; eggs and yolk add richness and structure; vanilla enhances flavor.
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Substitutions: Use margarine or coconut oil for butter (dairy-free). Swap sugar for a sugar substitute like monk fruit (use per package conversion).
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Add-Ins:
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⅔ cup chocolate chips
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½ cup to 1 cup add-ins (e.g., red, white, and blue M&M’s, nuts, or roughly chopped cookies)
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Why it matters: Chocolate chips add gooey pockets; patriotic M&M’s or other add-ins bring texture and a festive look.
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Substitutions: Use white chocolate chips or chopped candy bars. For 4th of July, use red, white, and blue sprinkles or candies instead of M&M’s.
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Tip: Use Dutch-processed cocoa for a deeper flavor. Soften butter slightly for melting but keep eggs at room temperature for better mixing. Have extra add-ins for topping to enhance the patriotic theme.
Instructions
Step 1: Prep the Oven and Pan
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Preheat the oven to 350°F (175°C).
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Line an 8×8 or 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly spray with non-stick baking spray.
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Tip: Use a metal pan for crisp edges or glass for softer ones. Parchment overhangs make lifting brownies out easy.
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Step 2: Prepare Dry Ingredients
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In a large bowl, sift together ¾ cup all-purpose flour, ½ tsp salt, and ½ cup Dutch-processed cocoa powder.
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Set aside.
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Tip: Sifting removes lumps for a smooth batter. Stir gently if no sifter is available.
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Step 3: Melt Butter Mixture
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In a medium saucepan, combine ¾ cup (12 tbsp) unsalted butter, 2 tbsp corn or vegetable oil, and ½ cup granulated sugar.
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Heat over medium heat, stirring frequently, until the butter is fully melted and the mixture is smooth (about 3-4 minutes).
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Remove from heat and let cool slightly (about 5 minutes).
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Tip: Stir constantly to prevent burning. Cool to warm (not hot) to avoid cooking the eggs.
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Step 4: Mix Wet Ingredients
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In a large mixing bowl, whisk 2 large eggs, 1 egg yolk, and the remaining 1 cup granulated sugar until well combined (about 1 minute).
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Stir in 1 tsp vanilla extract.
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Slowly pour the warm butter mixture into the egg mixture, adding a little at a time while whisking constantly until fully combined.
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Tip: Whisk gradually to temper eggs and avoid scrambling. Ensure the mixture is smooth and glossy.
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Step 5: Combine and Add Mix-Ins
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Add the dry ingredients to the wet mixture and stir with a spatula until just combined (don’t overmix).
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Fold in ⅔ cup chocolate chips and ½ cup to 1 cup add-ins (e.g., red, white, and blue M&M’s, nuts, or chopped cookies) with a few gentle folds.
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Tip: Fold gently to keep batter fudgy. For 4th of July, use patriotic M&M’s or sprinkles for a festive pop.
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Step 6: Bake
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Scrape the batter into the prepared pan and smooth the top with a spatula.
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Bake for 30 minutes (9×9-inch pan) or 40 minutes (8×8-inch pan), until the edges are firm and the top is shiny and crackly.
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Place the pan on a cooling rack and cool completely (about 2 hours).
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Tip: Check doneness with a toothpick; it should have moist crumbs. Don’t overbake for gooey texture.
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Step 7: Slice and Serve
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Lift brownies from the pan using the parchment overhang.
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Slice into 9-12 squares and serve, optionally topped with extra red, white, and blue sprinkles or M&M’s for a 4th of July flair.
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Tip: Wipe the knife between cuts for clean slices. Serve with whipped cream or ice cream for extra festivity.
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