So gooey and rich. If you love super chocolatey desserts these are for you! Quick to make and I promise you they will fly out of the pan!
The original recipe: https://tasty.co/recipe/the-best-fudgy-brownies
Ingredients:
4 oz. semisweet chocolate chips/chopped, melted
¾ cup salted butter, melted
1 ¼ cups sugar
2 eggs
1 tsp. vanilla extract
¾ cup all-purpose flour
¼ cup cocoa powder
1/4 tsp. salt
4 oz. semisweet chocolate chips/chopped chocolate for topping
Note: feel free to adjust the recipe. If they're too sweet use 1 cup of sugar or dark chocolate instead. If they're too salty use less salt or unsalted butter.
Directions:
Preheat oven to 350°F. Grease a 9x9 inch square or round baking pan.
Melt the chocolate and butter in two separate bowls
Sift flour, cocoa, and salt into a medium sized bowl.
In another bowl add sugar and melted butter. Mix with a whisk for ~30-60 seconds until well mixed.
Crack in the eggs and add vanilla. Using a whisk, mix for 1-2 minutes until the mixture is thicker, creamy, and light in color.
Mix in the melted chocolate (not when it's too hot or it will cook the eggs).
Then add in the dry ingredients and fold in gently with a spatula. Do not overmix or it will create cakier brownies!
Gently fold in two-thirds of the chocolate chips (reserve the rest for sprinkling on top).
Pour the batter into the baking pan and top with the extra chocolate.
Bake for 25 (for gooey brownies) to 30 minutes (for less gooey but still delicious brownies).
Note: When they're almost done baking you can check the level of brownie gooeyness with a toothpick—wet batter means super gooey, a little wet batter and several moist crumbs means somewhat gooey, and no wet batter and minimal or no wet crumbs means they're not very gooey (I prefer this final option).
Let cool for 15 minutes before cutting into to enjoy warm brownies, or let cool to room temperature first.
9 servings. Store, covered, at room temperature up to 3 days.
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