The best Gooey chocolate brownies

When it comes to brownies, you never know what to expect. There are infinite ways to make a brownie and just as many possible results. They can be chewy or gooey or flaky or cakey, rich and chocolatey or if you’re really lucky, all of the above.If you’re like me, you prefer a flaky top, a gooey middle, chewy corners (the corners are the best part!) and most importantly, the most rich and delicious chocolate flavor you can imagine.

Best Chocolate Brownies

These came out so incredibly rich and gooey that I put them on my “highly recommend” list. I chose to omit the walnuts and wound up baking for about an hour instead of 45 minutes.
Ingredients
1 C. Butter or margarine

4 oz. Unsweetened chocolate

2 C. Sugar

4 Eggs

1 C. All purpose flour

2 tsp. Vanilla

1 tsp. Baking powder

1 C. Chopped walnuts

1 C. Semi-sweet chocolate chips
Directions
In a 2 quart saucepan melt butter or margarine and unsweetened chocolate over low heat. Transfer chocolate mixture to a large mixer bowl. Add sugar, mix well, add eggs, one at a time, beating just till blended. In a mixing bowl stir together flour and baking powder. Add to chocolate mixture along with the vanilla, mix well. Pour batter into a greased and floured 13×9x2 inch baking pan. Sprinkle with the chopped walnuts and chocolate pieces. Bake in oven at 325 degrees F about 45 minutes or till done. Let cool on a wire rack. Cut into bars.

The best Gooey chocolate brownies

When it comes to brownies, you never know what to expect. There are infinite ways to make a brownie and just as many possible results. They can be chewy or gooey or flaky or cakey, rich and chocolatey or if you’re really lucky, all of the above.If you’re like me, you prefer a flaky top, a gooey middle, chewy corners (the corners are the best part!) and most importantly, the most rich and delicious chocolate flavor you can imagine.

Best Chocolate Brownies

These came out so incredibly rich and gooey that I put them on my “highly recommend” list. I chose to omit the walnuts and wound up baking for about an hour instead of 45 minutes.
Ingredients
1 C. Butter or margarine

4 oz. Unsweetened chocolate

2 C. Sugar

4 Eggs

1 C. All purpose flour

2 tsp. Vanilla

1 tsp. Baking powder

1 C. Chopped walnuts

1 C. Semi-sweet chocolate chips
Directions
In a 2 quart saucepan melt butter or margarine and unsweetened chocolate over low heat. Transfer chocolate mixture to a large mixer bowl. Add sugar, mix well, add eggs, one at a time, beating just till blended. In a mixing bowl stir together flour and baking powder. Add to chocolate mixture along with the vanilla, mix well. Pour batter into a greased and floured 13×9x2 inch baking pan. Sprinkle with the chopped walnuts and chocolate pieces. Bake in oven at 325 degrees F about 45 minutes or till done. Let cool on a wire rack. Cut into bars.

Shopping for brownies

My quest for the perfect brownies is a never ending one-I like them gooey,chocolaty,rich,

I followed the recipe pretty exactly, except for adding in my cinnamon and “fudge swirl” components.

Rich Chocolate Brownie
10 T unsalted butter (1 1/4 sticks)
1 1/4 c. sugar
3/4 c. plus 2 T. unsweetened cocoa
1/4 tsp. salt
1/2 tsp. vanilla extract
1/2 tsp. or a bit more of cinnamon
2 cold large eggs
1/2 c. all-purpose flour
2/3 c. chocolate chips
Heat the oven to 325F, and line an 8-inch square baking pan with tin foil, leaving an overhang on opposite sides, so you can take the brownies out of the pan more easily when you’re done.
Combine the butter, sugar, cocoa, and salt in a medium heat-proof bowl, and set it into a skillet of simmering water. You’re basically creating a really weird double boiler, and I’m not sure why it’s done this way, instead of in a double boiler, but I’m not going to ask questions. Stir it occasionally, and let it sit in its hot water bath until the butter melts and everything is mixed together well. The recipe says to keep heating it until it’s almost too hot to touch, then cool it off until its warm.
Stir in the vanilla extract and the cinnamon (ok, I probably should have added the cinnamon with the dry ingredients at the beginning). Then stir in the eggs, one at a time, vigorously. Because it’s just fun to stir stuff vigorously. Once the batter is smooth, shiny, and creamy looking, add in the flour.
Mix it all up until the flour disappears into the batter, and then continue to mix for 40 more strokes with a wooden spoon. Why? I don’t know, perhaps it’s a lucky brownie number. Add in the chocolate chips, and spread the ridiculously thick brownie batter into the pan. This might be a little tricky. It wants to stick to everything, including the tin foil. Perservere, if you can, with the knowledge that you get to lick the bowl in a few minutes.
Bake the brownies for about 20-30 minutes, depending on your oven, until a toothpick in the middle comes out clean. Let them cool completely in the pan, and when they’re cooled off, pull the brownies out with the tin foil and cut them on a cutting board. Again, not entirely sure why you want to do it this way. I suspect this brownie recipe is some kind of weird baking cult’s secret method for bringing back the baking antichrist or something. Or not.hehe..but try this-you wont be dissapointed.

Shopping for brownies

My quest for the perfect brownies is a never ending one-I like them gooey,chocolaty,rich,

I followed the recipe pretty exactly, except for adding in my cinnamon and “fudge swirl” components.

Rich Chocolate Brownie
10 T unsalted butter (1 1/4 sticks)
1 1/4 c. sugar
3/4 c. plus 2 T. unsweetened cocoa
1/4 tsp. salt
1/2 tsp. vanilla extract
1/2 tsp. or a bit more of cinnamon
2 cold large eggs
1/2 c. all-purpose flour
2/3 c. chocolate chips
Heat the oven to 325F, and line an 8-inch square baking pan with tin foil, leaving an overhang on opposite sides, so you can take the brownies out of the pan more easily when you’re done.
Combine the butter, sugar, cocoa, and salt in a medium heat-proof bowl, and set it into a skillet of simmering water. You’re basically creating a really weird double boiler, and I’m not sure why it’s done this way, instead of in a double boiler, but I’m not going to ask questions. Stir it occasionally, and let it sit in its hot water bath until the butter melts and everything is mixed together well. The recipe says to keep heating it until it’s almost too hot to touch, then cool it off until its warm.
Stir in the vanilla extract and the cinnamon (ok, I probably should have added the cinnamon with the dry ingredients at the beginning). Then stir in the eggs, one at a time, vigorously. Because it’s just fun to stir stuff vigorously. Once the batter is smooth, shiny, and creamy looking, add in the flour.
Mix it all up until the flour disappears into the batter, and then continue to mix for 40 more strokes with a wooden spoon. Why? I don’t know, perhaps it’s a lucky brownie number. Add in the chocolate chips, and spread the ridiculously thick brownie batter into the pan. This might be a little tricky. It wants to stick to everything, including the tin foil. Perservere, if you can, with the knowledge that you get to lick the bowl in a few minutes.
Bake the brownies for about 20-30 minutes, depending on your oven, until a toothpick in the middle comes out clean. Let them cool completely in the pan, and when they’re cooled off, pull the brownies out with the tin foil and cut them on a cutting board. Again, not entirely sure why you want to do it this way. I suspect this brownie recipe is some kind of weird baking cult’s secret method for bringing back the baking antichrist or something. Or not.hehe..but try this-you wont be dissapointed.