Best 8 Ooey Gooey Fudgy Brownies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the decadent symphony of flavors with our collection of ooey-gooey, fudgy brownies. These handcrafted treats are a delightful journey for your taste buds, offering a range of textures and flavors that will satisfy any chocolate craving. From the classic fudgy brownie to innovative variations like cheesecake brownies, mint brownies, and peanut butter brownies, our recipes cater to every palate. Each recipe is meticulously crafted with step-by-step instructions, ensuring that every bite is a moment of pure bliss. Prepare to embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BEST FUDGY COCOA BROWNIES



Best Fudgy Cocoa Brownies image

The Best, Fudgy ONE BOWL Cocoa Brownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top!FOR THICKER DOUBLE BATCH BROWNIES: USE THIS RECIPE!

Provided by Karina

Categories     Dessert

Time 30m

Number Of Ingredients 8

1/2 cup unsalted butter, (melted and HOT)
1 tablespoon cooking oil, ((olive oil or coconut oil are fine))
1 1/8 cup superfine sugar, ((caster sugar or white granulated sugar)*)
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup all purpose ((or plain) flour)
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°F (175°C).
  • Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
  • Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
  • Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
  • Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
  • Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
  • Remove and allow to cool to room temperature before slicing into 16 brownies.

Nutrition Facts : Calories 129 kcal, Carbohydrate 18 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 28 mg, Sodium 47 mg, Sugar 14 g, ServingSize 1 serving

OOEY-GOOEY FUDGY BROWNIES



Ooey-Gooey Fudgy Brownies image

These brownies are too gooey, fudgy, and rich to resist! Top with sifted confectioners' sugar.

Provided by leroybrennan

Categories     Desserts     Cookies     Brownie Recipes

Time 50m

Yield 16

Number Of Ingredients 11

2 (3.5 ounce) packages dark chocolate, chopped, divided
½ cup butter
1 ½ cups white sugar
3 eggs
½ cup all-purpose flour
⅓ cup unsweetened cocoa powder
1 cup confectioners' sugar
3 tablespoons butter, room temperature
3 tablespoons unsweetened cocoa powder
3 teaspoons honey
1 tablespoon milk, or more as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Place chocolate and butter in a heatproof bowl over a pot of simmering water. Stir frequently to avoid lumps, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and wipe away the water from the bottom of the bowl.
  • Gradually whisk sugar into the chocolate-butter mixture. Add eggs, one at a time, whisking until combined. Fold flour and cocoa powder into the batter. Pour into the prepared pan.
  • Bake in the preheated oven until edges start to pull way from the pan and top is dry, 30 to 40 minutes.
  • Whisk confectioners' sugar, butter, cocoa powder, and honey together in a bowl. Add milk gradually, stirring until icing reaches desired consistency. Spread over brownies while still warm.

Nutrition Facts : Calories 277.5 calories, Carbohydrate 39.7 g, Cholesterol 56.5 mg, Fat 13.3 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 6.2 g, Sodium 71.2 mg, Sugar 33.6 g

OOEY GOOEY FUDGE BROWNIES



Ooey Gooey Fudge Brownies image

Provided by Erin Browne

Time 30m

Yield 12

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, melted and cooled
1 1/2 cup white sugar
1/2 tsp pure vanilla extract
2 eggs, room temperature
3/4 cup all-purpose flour + 1 TBS for coating chocolate chips
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking soda
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350F
  • Prepare an 8x8 aluminum square baking dish with a light coating of cooking spray, or wipe with a small amount of shortening.
  • In a bowl, combine the white sugar, melted butter, and vanilla extract until smooth and fluffy.
  • In a second bowl, sift together the flour, cocoa powder, salt, and baking soda.
  • Beat the eggs, one at a time, into the sugar and butter mixture, until thoroughly combined.
  • Add the flour mixture in 2-3 additions, mixing slowly until just combined.
  • Toss the chocolate chips in about 1TBS of flour, and then fold into the batter.
  • Pour batter into pan and use a rubber spatula to level off the top.
  • Bake for 20-25 minutees. Brownies are done when edges are set and have started to pull away from the sides of the pan. The center may appear to be slightly jiggly, but will firm up once brownies have cooled.

BRIAN'S FUDGY GOOEY BROWNIES



Brian's Fudgy Gooey Brownies image

Provided by Brian Boitano

Categories     dessert

Time 45m

Yield 24 servings

Number Of Ingredients 13

Nonstick cooking spray
12 ounces semisweet chocolate, chopped
1 1/2 sticks unsalted butter, cut into cubes
1 teaspoon instant espresso powder
1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt, plus 1 tablespoon flake sea salt, for sprinkling
2 teaspoons ancho chili powder
1/2 teaspoon cayenne pepper
4 large eggs, at room temperature
3 large egg yolks, at room temperature
1 tablespoon vanilla extract
1 cup light brown sugar
3/4 cup granulated sugar

Steps:

  • For Brownies:
  • Preheat the oven to 325 degrees F. Spray a 2 (24-count) mini muffin tins with nonstick cooking spray.
  • In a double boiler melt the chocolate with the butter and espresso powder until smooth.
  • In a large bowl whisk together the flour, 1/2 teaspoon of salt, and the spices. In another small bowl whisk together the eggs, egg yolks and vanilla. Set both aside.
  • Remove the pot of chocolate from the double boiler. Stir in the sugars until completely incorporated. At this point the chocolate should be warm but not hot. Add the egg mixture and stir until combined. Fold in the flour mixture in 2 stages, being careful not to over mix. Using a small ice cream scoop divide the batter into the mini muffin tins. Tap gently to level batter. Sprinkle each with a bit of sea salt.
  • Bake for about 15 minutes until mostly set. A tester will not come out completely clean. Remove the pan from the oven and transfer the brownies to a serving platter when cool enough to handle.

CLASSIC GOOEY BROWNIES



Classic Gooey Brownies image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h40m

Yield 16 servings

Number Of Ingredients 14

Cooking spray
1 1/2 sticks (12 tablespoons) unsalted butter
4 ounces unsweetened chocolate
3 large eggs, room temperature
1 1/2 cups granulated sugar
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon kosher salt
1 1/2 cups dark chocolate chips
2 tablespoons buttermilk
1 tablespoon brewed coffee
1/2 cup confectioners' sugar
3 tablespoons unsweetened cocoa powder

Steps:

  • For the brownies: Preheat the oven to 375 degrees F. Line an 8-by-8-inch square baking pan with parchment paper so that the paper overhangs two sides of the pan. Coat the parchment and sides of the pan with cooking spray.
  • Combine the butter and chocolate in the top of a double boiler and melt over medium heat. Set aside to cool slightly. Whisk the eggs in a large bowl until pale yellow. Add the granulated sugar, espresso powder and vanilla extract to the eggs and whisk until fluffy. Whisk together the flour and salt in a small bowl.
  • Pour the chocolate mixture over the egg mixture and whisk until smooth. Fold in the flour mixture until just combined. Stir in the chocolate chips. Transfer the batter to the prepared pan, spreading it to the edges with an offset spatula or the back of a spoon. Bake until the batter is set and cracked on top, 30 minutes. Remove to a rack and let cool.
  • For the icing: Whisk together the buttermilk, coffee, confectioners' sugar and cocoa powder until smooth.
  • Remove the cooled brownies from the pan by using the parchment overhang to lift them out. Pour the icing over the top and spread with a small offset spatula. Let dry. Cut into squares and serve.

OOEY-GOOEY BROWNIES



Ooey-Gooey Brownies image

Fudgy brownies are topped with a rich chocolate frosting to satisfy any chocolate lover's dream. Low-cal, whose says we can't have our chocolate...(recipe source: Weight Watchers)

Provided by Vseward Chef-V

Categories     Dessert

Time 38m

Yield 16 serving(s)

Number Of Ingredients 8

1 (13 2/3 ounce) package fat free fudge brownie mix (such as No Pudge!)
1 (6 ounce) container low-fat vanilla yogurt
1/4 cup walnuts, chopped
1/3 cup light butter, softened (stick butter)
1 teaspoon vanilla extract
1/2 teaspoon nonfat milk
1 cup powdered sugar
1/2 cup semi-sweet chocolate chips, melted

Steps:

  • Preheat oven to 350°F.
  • Combine Brownie Mix and yogurt, stir until it has a glossy finish. Stir in walnuts.
  • Spread batter into a foil lined 8 in square baking pan. Bake at 350 for 28 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
  • Place butter, vanilla, and milk in a medium bowl; beat with a mixer at medium speed until smooth and creamy. Add powdered sugar, beating at low speed 1 minute or until preading consistency. Gradually add melted chocolate, beating until smooth. Spread frosting evenly over brownies.
  • Remove brownies from pan by lifting foil. Remove foil; cut into 16 squares.

Nutrition Facts : Calories 95.2, Fat 5.5, SaturatedFat 2.7, Cholesterol 5.3, Sodium 25.6, Carbohydrate 11.7, Fiber 0.4, Sugar 10.9, Protein 0.9

THE BEST FUDGY BROWNIES RECIPE BY TASTY



The Best Fudgy Brownies Recipe by Tasty image

Here's what you need: good-quality chocolate, butter, sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt

Provided by Alvin Zhou

Categories     Desserts

Time 45m

Yield 9 servings

Number Of Ingredients 8

8 oz good-quality chocolate, semi-sweet
12 tablespoons butter, melted
1 ¼ cups sugar
2 eggs
2 teaspoons vanilla extract
¾ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon salt

Steps:

  • Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
  • Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
  • In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
  • Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
  • Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
  • Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
  • Slice, then serve with a nice cold glass of milk!
  • Enjoy!

Nutrition Facts : Calories 404 calories, Carbohydrate 39 grams, Fat 27 grams, Fiber 2 grams, Protein 5 grams, Sugar 25 grams

OOEY GOOEY BROWNIES



Ooey Gooey Brownies image

These brownies are the perfect blend of fudge and cake to make a wonderful brownie.. mmm yum this recipe is still being tweaked as we can't seem to get consistent results. If you make this please let me know how it turned out and what if anything you did differently.

Provided by Cuistot

Categories     Bar Cookie

Time 1h15m

Yield 18 serving(s)

Number Of Ingredients 8

1 1/2 cups unsalted butter
3 cups white sugar
2 teaspoons vanilla extract
5 eggs
1 1/4 cups all-purpose flour
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 lb walnuts, chopped (optional)

Steps:

  • Preheat oven to 350 degrees F butter 9x13 pan.
  • In a saucepan over medium heat melt the butter. Stir in the sugar until dissolved. Remove mixture from heat and.
  • beat in the eggs one at a time mixing well after each addition.
  • Stir in the vanilla.
  • Sift the flour, cocoa and salt together.
  • Add the flour mixture to the butter mixture, mixing until combined.
  • Stir in the walnuts.
  • Spread the batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 30-40 minutes. Do not overbake!

Nutrition Facts : Calories 331.7, Fat 17.6, SaturatedFat 10.6, Cholesterol 99.4, Sodium 152.2, Carbohydrate 43.4, Fiber 2.2, Sugar 33.6, Protein 4

Tips:

  • Use high-quality chocolate. The better the chocolate, the better the brownies will taste. Look for chocolate with a cocoa content of at least 60%.
  • Don't overmix the batter. Overmixing will make the brownies tough. Mix just until the ingredients are combined.
  • Bake the brownies in a preheated oven. This will help to ensure that they bake evenly.
  • Don't overbake the brownies. Overbaking will make them dry and crumbly. Bake them just until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Let the brownies cool completely before cutting them. This will help to prevent them from falling apart.

Conclusion:

Ooey, gooey, fudgy brownies are the perfect dessert for any occasion. They're easy to make and always a crowd-pleaser. With a few simple tips, you can make the best brownies you've ever tasted.

Related Topics