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
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.
Alexa says
Would you happen to know how many carbs are in these? They sound delicious, but my family is on a low-carb diet, and I would like to know if I can make these for them.
Alexa says
The pictures are making my mouth water!
Jessica DeMay says
Thanks, Alexa!
Jessica DeMay says
Hi Alexa- I don't know, but I do know they are not low carb. I have these brownies which are lower in carbs, but still use honey so I wouldn't call them low carb: https://www.jaysbakingmecrazy.com/2015/10/20/fudgy-paleo-brownies/
I hope that helps!
Peaches says
Hi is it unsalted butter?
Graunlaced or caster sugar?
Sweetened or unsweetened cocoa powder?
Many thanks
Jessica DeMay says
Hi- salted butter, granulated sugar and unsweetened cocoa. Hope you enjoy!
Dani says
I have these in the oven now. Used a combo of chocolate and peanut butter chips as I was out of chunks... The pb chips started melting a bit and made some nice swirls! I'm assuming the directions mean to let fully cool before removing from pan..... These smell divine and the batter tasted amazing. I can't wait for them to come out of the oven
Jessica DeMay says
Thanks for trying my recipe, Dani! I think you'll love them! Yes, wait until they fully cool to remove from the pan. Well, that's if you care if they're pretty and cut perfectly. I know eating them straight from the oven is so good! 🙂
Ealu says
Hi Jessica, I tried your recipe this evening and it turned out fantastic! In the past, I have always been unsuccessful with any sort of baking and I have to admit, I stopped trying after a bit. Your recipe is the first, in a very long time, to have made me want to try my hand at baking again. And I am so glad I did! The texture, the top and the overall taste is perfect. I now feel confident to try new recipes out. I will definitely be making more again soon for friends. Thank you once again!
Ealu
Jessica DeMay says
You're welcome, Ealu! Thanks for trying my recipe and for the great feedback! I'm so glad you tried this recipe and it turned out for you. I hope you have many more successes! 🙂
Martha says
Hi,
I'm about to make these. Is it okay if I blog about them once I'm done (if I do a good job, that is)?
Thanks,
Martha
Jessica DeMay says
Hi Martha- sure, as long as you link back and use your own pictures and text. Thanks for asking.
Chris says
Do you add the sugar and cocoa powder into the pan while still leaving the heat on? The instructions did not specify
Jessica DeMay says
Hi Chris- sorry about the confusion. Add the sugar while it's on the heat, then remove and add the cocoa powder. I hope you enjoy them!
Chris says
Thanks, they are officially my favorite brownie recipe!
ankita says
any egg substitute for this recipe.
Jessica DeMay says
I haven't tried any substitute, but feel free to experiment and let me know how it works.
Mojojojo says
Hi, are the chocolate chunks absolutely necesary?? I would like to try them without chocolate chunks
Jessica DeMay says
No, you can leave the chocolate chunks out if you want.
Amy@wholesomelicious says
So I made these the other night for a girls' night, and they were a HUGE HIT!!! Love the amount of chocolate chunks (I used ghiradelli). Perfect!!
Jessica DeMay says
Thanks Amy- that's so awesome to hear!! Thanks for letting me know 🙂 Those chocolate chucks make them so rich, but so good.
Mary Ann | the beach house kitchen says
OMG these look CRAZY delicious! My bathing suit is putting up the white flag!!!
Jessica DeMay says
Haha- this seriously made me laugh. Thanks Mary Ann!