What’s the secret to making brownies gooey?

Here’s the deal: gooey brownies come down to balance . You want less flour, more fat, and slightly underbake them. Plus, using a combination of butter and oil gives that melt-in-your-mouth texture. Many of the best brownies in the world are gooey in the center but set just enough to hold their shape.

Can I make brownies without eggs or dairy?

Absolutely! There are amazing eggless and dairy-free versions out there. For eggs, try flaxseed or chia seed “eggs” (1 tbsp seeds + 3 tbsp water per egg). For dairy, use plant-based butter or oil and swap milk chocolate with dark or vegan-friendly chocolate. You’d be surprised — some of the best brownies in the world are 100% vegan.

How do I store brownies to keep them fresh?

Brownies are best stored in an airtight container at room temperature for up to 3 days. Want them to last longer? Freeze them! Just wrap individual squares tightly and they’ll stay fresh for a month. Warm them up for that “fresh-baked” feel.

What’s the difference between brownies and chocolate cake?

Brownies are denser, richer, and more fudge-forward than chocolate cake. While cake is light and airy thanks to leavening agents, brownies skip that for a chewy or gooey bite. If you're after decadence? Go brownie.

The Best Brownies in the World

Description

These are the best brownies in the world — ultra-fudgy, rich, and filled with deep chocolate flavor. With a shiny, crackly top and soft, gooey center, this recipe is easy to make at home using pantry staples. Perfect for any chocolate lover craving a classic dessert that never disappoints.

Ingredients

Scale

1 1/2 cups granulated sugar
3/4 cup all-purpose flour
2/3 cup unsweetened cocoa powder, sifted
1/2 cup powdered sugar, sifted
1/2 cup dark chocolate chips
3/4 teaspoon sea salt
2 large eggs
1/2 cup olive oil or canola oil
2 tablespoons water
1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 325°F (160°C). Line an 8×8-inch baking dish with parchment paper and lightly spray it with cooking spray.
In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
In a separate large bowl, whisk together the eggs, olive oil, water, and vanilla extract until well mixed.
Gradually fold the dry ingredients into the wet ingredients, stirring just until combined. The batter will be thick.
Pour the batter into the prepared baking dish and spread evenly with a spatula.
Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan before slicing into squares and serving.

Notes

Use Dutch-processed cocoa for a smoother, richer flavor.
Add 1 teaspoon of espresso powder to enhance the chocolate flavor.
Swap half the sugar for brown sugar for extra chewiness.
Let brownies cool fully before slicing to help them set properly.

Prep Time: PT10M
Cook Time: PT45M
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 210
Sugar: 18g
Sodium: 120mg
Fat: 10g
Saturated Fat: 2.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 2.5g
Cholesterol: 20mg

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