A brownie so decadent. So gooey. So chewy. Ooey Gooey Brownies – you cannot stop at one! I am on a quest to make the best homemade brownies from the gooiest to the chewiest! If you love brownies, this versatile recipe delivers Ooey Gooey Brownies with tips on making brownies so gooey that dunking them in a glass of milk turns it into chocolate milk!! Or make a couple minor changes to enjoy rich, chewy brownies. Join me on this delicious adventure to learn from my months of research and taste tests.Jump to Recipe
Ooey Gooey Brownies Ingredients
Where to start with making the ultimate Ooey Gooey Brownies? Understanding the ingredients and measurements is the best place to start. All brownies include similar ingredients of flour, sugar, chocolate, eggs, and some type of fat. There are many variations of these ingredients that makes a dramatic difference in the final brownie. For a gooey and chewy brownie, melting chocolate chips is the way to go over cocoa powder typically used for cake like brownies! Even a change in the flour measurement and eggs impacts the final brownie! After months of research and taste tests, we have general tips and guidelines to share.
We conducted taste tests on four variations of the same recipe by changing the number of eggs and pastry flour measurement. The remaining ingredients, internal cooking temperature, brownie pan and oven all remained the same. The test brownies were tightly wrapped in individual candy bags with a colored sticker representing the Ooey Gooey Brownies experiment.
|Pastry Flour||2/3 Cup||1 cup||1 cup||1 1/2 cups|
|Eggs||3 Large||3 Large||2 Large, 2 Yolks||2 Large, 2 Yolks|
The Most “Wet” Gooey Brownies (Extreme Yellow)
Enjoy an intense, wet brownie where the grittiness of the ingredients are dominant. Our first option starts with 3 eggs and ⅔ cup sifted pastry flour. Their texture appears under cook but they are baked to 195 degrees!
Our taste testers feedback includes: the Ooey Gooey Brownies where you can taste the ingredients!
Melt In your Mouth Ooey Gooey Brownies (Yellow)
Melt in your mouth brownie with the underbake texture that taste like the delicious batter! Dipping one of these Ooey Gooey Brownies into a glass of milk turns it into chocolate milk! We made a slight modification from the Extreme Yellow by increasing the sifted pastry flour to 1 cup leading to a perfect gooey, moist brownie. Five days after baking, with storage on the countertop, the brownie retains its moisture!
Our taste testers feedback includes: gooey, moist, fudgy, an underdone chewy brownie similar to the inside pieces from a pan of brownies. Gooey brownie lovers could not stop eating this version!
Mid-Road Brownies (Orange)
We change the Yellow version to include 2 eggs and 2 egg yolks to see what would happen. This minor change introduced a dramatic difference. They are the most difficult brownies to get out of the pan even with a spatula and letting them cool.
Our taste testers feedback includes: gooey as yellow but firmer without the “underdone” taste.
Chewy Brownies (Red)
A smooth, rich brownie delightful to the taste buds. Firm enough to dip into a glass of milk! We changed the Orange version to include 1 1/2 cups sifted pastry flour. Adding an additional ½ cup flour does not sound like a lot. The resulting brownies was chewy, moist and not gooey as the other options.
Our taste testers feedback includes: a traditional brownie, more dense but not dry, like the outside of the brownie pan, crusty top and chewy center.
I enjoyed the Ooey Gooey Brownies *Yellow Version” with its gooey slightly undercooked texture that melt in your mouth. Our taste testers initially chose the Chewy Brownie (red). At the end, yellow was a strong preference by the taste testers. The final taste test was our niece Mandy who loves gooey brownies! She declared them a winner with stating they taste like the batter! Our printable recipe card provides the variations for each version with the nutritional facts calculated for the Ooey Gooey Brownies (Yellow).
Key Tips for Ooey Gooey Brownies
For a gooey, under-baked brownie, use more whole eggs and less flour. For a traditional brownie add egg yolks for richness and chewiness. Less flour for fudgy and more flour for denser brownies. Adding brown sugar helps create a moist chewy texture with the addition of molasses. Cocoa powder typically produces a cake like brownie. The options are almost endless!
Instructions for Making the Ooey Gooey Brownies
We start with melting the chocolate and butter. This is easily completed with a double boiler or in the microwave. If you do not have a double boiler you can easily assemble one. Locate a medium size heat resistance glass bowl that will fit into a larger sauce pan. The bowl should be large enough to accommodate adding the dry ingredients. Add water to the sauce pan – it should just touch the bowl otherwise the water might spill over when placing the bowl into the water.
Start with bringing the water to a gentle boil. Carefully place your heat resistance bowl that contains the chocolate, butter, and oil into the saucepan. Gently stir the chocolate mixture until it melts and then remove the bowl placing on a heat proof pad.
Let the chocolate mixture cool slightly otherwise the eggs may start to cook when added. And we need it warm enough to blend the white and dark brown sugar. While the chocolate mixture cools, measure the remaining ingredients. Slowly stir in the white sugar and brown sugar until completely mixed. Add the sifted pastry flour alternating with the eggs if needed to help stir in the flour. Add in the remaining ingredients. Be sure to thoroughly stir the ingredients together.
Baking and Storing Ooey Gooey Brownies
Line a 12 by 8 pan with parchment paper for easier removal. If possible use a non-stick brownie pan with divider for perfect size Ooey Gooey Brownies (see below section). A tip to cutting and removing brownies from the pan is patience! Let them cool for a couple of hours before cutting or chill them in the refrigerator. Cutting brownies too warm or not set long enough can be problematic.
The test brownies lasted up to 5 days on the countertop or in the refrigerator. The gooey brownies lasted longer. If the brownies are not devoured, store in the freezer for up to a month. Be sure to wrap tightly to avoid the air drying them out.
Brownie Pan with Divider Tips
Cutting the perfect Ooey Gooey Brownies can be challenging. Baking them in a non-stick brownie pan with divider is the best option for the perfect brownie. Below are a few tips.
- Spray the entire pan and divider.
- Pour batter evenly into the pan.
- Place the divider into the pan.
- Brownies may bake a few minutes quicker because the divider retains the heat.
- Let the brownies cool 10-minutes before removing the divider using oven mitts since it might be hot.
- Cool another 40-minutes or longer before removing with a small spatula.
- If a little brownie is left in the pan, the spatula can easily form it back into the brownie.
- Consider placing in the refrigerator to chill longer if the brownies are difficult to remove.
- Take your time removing them.
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Ooey Gooey Brownies (Yellow)
- Double Boiler
Double Boiler Ingredients
- ¼ cup Butter cut into pieces
- ¼ cup Olive Oil Bertolli Extra Light
- 8 ounces Dark Chocolate Chips Hershey’s Kitchens Special Dark
- ½ cup Sugar
- ½ cup Dark Brown Sugar
- 3 Eggs whisk to combine
- 1 cup Pastry Flour Sifted
- 2 tsp Vanilla
- ½ tsp Salt
Topping Ingredients (Optional)
- ¼ cup Mini M&Ms
- Preheat oven to 350 degrees. Bake between 22 and 30 minutes until brownies reach an internal temperature of 195 degrees.
- A non-stick brownie pan with dividers typically bake in less time than a traditional baking pan.
- Prepare a 12 by 8 pan with parchment paper – leaving some hanging over the sides to lift the brownies out of the pan. Or spray a non-stick brownie pan and divider with non-stick spray.
- Prepare a double boiler pot.
- In a medium heat safe bowl, combine the butter, olive oil and chocolate.
- Place over the small pot of simmering water.
- Stir occasionally until the mixture is fully melted with ingredients combined. About 4-minutes.
- Let the mixture cool slightly but not completely.
- Add the sugars and sifted pastry flour to the chocolate mixture.
- Add the remaining ingredients of eggs, vanilla and salt.
- Pour the chocolate mixture into prepared baking pan.
- Add any desired toppings before baking – optional.
- Bake between 22 and 30 minutes until a toothpick comes out slightly dry or until the internal temperature meets 195 degrees.
- Remove from the oven.
- Let cool in the pan before cutting.
- If using a non-stick brownie pan with divider – cool ten minutes then remove the divider using oven mitts. Cool another 40-minutes before removing brownies from the pan.
- 3 Eggs, whisk to combine
- ⅔ cup Pastry Flour Sifted
- 2 Eggs plus 2 Egg Yolks, whisk to combine
- 1 cup Pastry Flour Sifted
- 2 Eggs plus 2 Egg Yolks, whisk to combine
- 1 ½ cups Pastry Flour Sifted