Thick and Gooey Brownies

These Thick and Gooey Brownies have that awesome crackly top, ooey gooey fudgy center, and are loaded with chocolate chunks. So much chocolate it will make you weak in the knees.

I read so many brownie recipes during this little taste-test. I'd say probably close to a hundred! Crazy, right? They were all pretty similar until I came across this one. It had an interesting ingredient that I hadn't seem before and it made me want to try them- cornstarch!!  I love cornstarch in cookies because it helps them stay chewy and thick, so I was curious what it would do to brownies. Well, I'm not exactly sure what it was, but they are delicious.

These are ultra rich and fudgy. If you're the kind of person who believes in chocolate, more chocolate, with a side of chocolate- then these are for you! Every bite is packed with chocolate chunks surrounded by dense, chocolatey brownie.

Here are the ingredients you'll need. The salt and cornstarch are mixed with the flour in the picture. These are so easy and simple!
   

Let's review:

Pros:

-crackly top

-fudgy center

-stays fresh for days

-simple ingredients and easy to make

Cons:

-VERY rich! Which can be a good thing. A little goes a long way!

-They only make an 8x8 pan and I usually like to make more so I can share. I'm sure the recipe can be doubled though.

If you're wondering what to make your mom for Mother's Day- these are it! She will love them! I sure know my mom would.

Here are the first three in case you missed them: The Baked Brownies, Black Magic Brownies, Ultimate Fudgy Brownies 

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Thick & Gooey Brownies

Author:Jessica DeMay

Prep Time:15 minutes minutes

Cook Time:25 minutes minutes

Servings:16 servings

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5 from 10 votes

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Ingredients

• 11 tablespoons butter 1 stick + 3 tablespoons
• 1 ¼ cup sugar
• ¾ cup cocoa powder
• 2 large eggs room temperature
• 1 teaspoon vanilla
• 1 teaspoon instant coffee or espresso
• ½ cup flour
• 1 tablespoon cornstarch
• ¼ teaspoon salt
• 1 11.5 oz bag chocolate chunks

Instructions

• Preheat the oven to 325° and line a 9x9 pan with parchment paper. Set aside. 
• In a small sauce pan over medium heat, melt butter. Once melted, add sugar and stir for 1-2 minutes. Sift in the cocoa powder, stir and let in cool for about 5 minutes.
• Pour into a large bowl and add eggs one at a time, mixing well. Add in the vanilla and coffee. Add in the flour, cornstarch, and salt and mix until no flour packets remain.
• Fold in the chocolate chunks and pour into prepared pan.
• Bake for 25-35 minutes or the center is set. The toothpick test doesn't work well on these brownies because of the chocolate chunks.
• Let fully cook before removing from pan and cutting.

Nutrition Information

Calories: 165kcal (8%)Carbohydrates: 21g (7%)Protein: 2g (4%)Fat: 9g (14%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 44mg (15%)Sodium: 108mg (5%)Potassium: 77mg (2%)Fiber: 2g (8%)Sugar: 16g (18%)Vitamin A: 274IU (5%)Calcium: 12mg (1%)Iron: 1mg (6%)

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