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Ooey Gooey Brownies (Yellow)

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! Brownie lovers 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.
Prep Time15 mins
Cook Time22 mins
Course: Baking, Dessert
Cuisine: American
Keyword: Ooey Gooey Brownies
Servings: 18
Calories: 211kcal
Author: Bernice



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

Flour Ingredients

  • 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


Baking Instructions

  • 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.

Brownie Instructions

  • 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.


Calories are approximately depending upon ingredients used and serving size. This recipe is made with pastry flour. Many people use All-Purpose Flour; however this recipe was not tested using that specific flour.
Below are the modifications for different types of brownies. All other ingredients and instructions remain the same.
The Most “Wet” Gooey Brownies (Extreme Yellow)
  • 3 Eggs, whisk to combine
  • ⅔ cup Pastry Flour Sifted
Mid-Road Brownies (Orange)
  • 2 Eggs plus 2 Egg Yolks, whisk to combine
  • 1 cup Pastry Flour Sifted
Chewy Brownies (Red)
  • 2 Eggs plus 2 Egg Yolks, whisk to combine
  • 1 ½ cups Pastry Flour Sifted