Best Ever Deep Dish Gooey Brownies Recipes

ULTIMATE DEEP DISH CHEWY BROWNIE RECIPE

Steps:

• Preheat the oven to 350 and prepare an 8 inch square pan by lining it with parchment or foil.
• In a small bowl, stir together the flour and the cocoa until well combined, then set aside.
• In a large bowl, combine the melted butter, sugar, salt, and vanilla, and whisk together. Mixture will be grainy but uniform. Add the eggs one at a time, whisking thoroughly after each addition.
• Set aside the whisk and add the flour/cocoa mixture to the large bowl. Stir with a large spoon or spatula until just combined, scraping down the sides of the bowl as needed.
• Scrape the batter into the prepared pan and smooth out the top. Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out with moist crumbs but no liquid batter attached. Set the pan on a rack to cool for 15 minutes, then use the pan liner to lift the brownies out. Set the brownies on a rack to finish cooling.

DEEP DISH BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square pan.
• In a large bowl, blend melted butter, sugar and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder and salt. Gradually blend into the egg mixture. Spread the batter into the prepared pan.
• Bake in preheated oven for 40 to 45 minutes, or until brownies begin to pull away from the sides of the pan. Let brownies cool, then cut into squares. Enjoy!

CLASSIC GOOEY BROWNIES

Steps:

• For the brownies: Preheat the oven to 375 degrees F. Line an 8-by-8-inch square baking pan with parchment paper so that the paper overhangs two sides of the pan. Coat the parchment and sides of the pan with cooking spray.
• Combine the butter and chocolate in the top of a double boiler and melt over medium heat. Set aside to cool slightly. Whisk the eggs in a large bowl until pale yellow. Add the granulated sugar, espresso powder and vanilla extract to the eggs and whisk until fluffy. Whisk together the flour and salt in a small bowl.
• Pour the chocolate mixture over the egg mixture and whisk until smooth. Fold in the flour mixture until just combined. Stir in the chocolate chips. Transfer the batter to the prepared pan, spreading it to the edges with an offset spatula or the back of a spoon. Bake until the batter is set and cracked on top, 30 minutes. Remove to a rack and let cool.
• For the icing: Whisk together the buttermilk, coffee, confectioners' sugar and cocoa powder until smooth.
• Remove the cooled brownies from the pan by using the parchment overhang to lift them out. Pour the icing over the top and spread with a small offset spatula. Let dry. Cut into squares and serve.

BEST GOOEY BROWNIE RECIPE EVER

Steps:

• Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
• Melt the butter and lightly grease a pan of your liking (I used an 8x8 because I like a thicker brownie).
• In a large bowl; combine the flour, cocoa powder, salt, and baking soda.
• In another large bowl; combine the sugar, melted butter, and vanilla extract.
• Once combined beat in the eggs, one at a time, mixing well after each until thoroughly blended.
• Gradually add in the flour mixture to the egg/sugar mixture.
• Toss the chocolate chips in a little flour. (The flour will keep them from sinking to the bottom of the pan.).
• Mix the chocolate chips into the batter.
• Bake for 20-25 minutes. (The brownies are done if you stick a toothpick in the middle and it comes out clean.
• (ALSO, THE BATTER IS GOING TO RISE. PLEASE, DO NOT BE ALARMED! ONCE IT SINKS, WHICH TAKES ALL OF 10 MINUTES, I CAN ASSURE YOU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).

THE BEST GOOEY SALTED CARAMEL BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease an 8x8-inch (20x20-cm) baking pan and line with parchment paper.
• Make the brownies: in a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add eggs and vanilla extract. Whisk until thoroughly combined. Sift in the flour, cocoa powder, and salt, and fold to incorporate. Fold in the chocolate chips.
• Pour half of the batter into the baking pan and spread to cover the bottom. Arrange the caramel candies in a single layer over the batter. Pour the rest of the batter over the caramel candies and spread to cover.
• Bake for 35 minutes or until center is cooked through. Remove the brownies from the oven and let cool.
• Make the topping: combine the caramel candies and heavy cream in a medium heat-proof bowl. Microwave for 1 minute in 30-second intervals, stirring between each until the mixture is thick and velvety.
• Pour the caramel topping over the brownies. Let set for 10 minutes. Sprinkle with sea salt.
• Slice and serve.
• Enjoy!

BEST EVER DEEP-DISH GOOEY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 7x11-inch freezer-safe baking pan.
• Melt butter and chocolate in a small pan over medium-low heat, stirring constantly. Add sugar and remove from heat. Stir in eggs one at a time. Add vanilla extract.
• Combine flour and cocoa powder in a bowl. Add the butter-chocolate mixture and mix thoroughly. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Immediately place brownies in the freezer to lock in the moisture.

BEST EVER CHEWY-GOOEY BROWNIES

Steps:

• In a medium pan over low heat combine butter and unsweetened chocolate.
• Stir until melted and well blended.
• Remove from heat.
• Add sugar, eggs, and vanilla.
• Mix well.
• Add flour and mix well again.
• (these steps are important) Butter an 8 inch square pan.
• Pour in batter, spread evenly and sprinkle on topping of choice, if any.
• Bake in a 350 oven for about 25 min or until center springs back when gently touched.
• Cool on a wire rack, frost with fudge sauce or serve warm with ice cream and sauce poured over top.
• ---------Fudge Sauce--------.
• In a medium saucepan combine whipping cream and chocolate.
• Stir until melted, add vanilla and rum or mint liqueur.
• --------Rocky Road Brownies-------.
• Add 1 cup mini marshmallows to batter and sprinkle top with walnuts.
• -------Butterscotch-pecan-------.
• Omit white sugar in preceding recipe, instead add 1 1/3 cups packed brown sugar, omit unsweetened chocolate and increase flour to 1 cup.
• Top with 1/2 cup chopped pecans.
• ------Peanut Butter Brownies--------.
• Make preceding recipe reducing butter to 5 Tbsp and omit unsweetened chocolate.
• Insteat add 3/4 cup peanut butter into melted butter.
• Reduce sugar to 1 cup and add 1/4 tsp baking powder.
• Sprinkle batter with 1/2 cup chopped peanuts.
• --------Milk Chocolate brownies---------.
• Make preceding recipe but decrease sugar to 3/4 cup.
• Omit unsweetened chocolate and use 2/3 cup chopped milk chocolate or milk chocolate baking bits.
• Increase flour to 3/4 cup.
• Sprinkle top with 3/4 cup chopped macadamia nuts or hazlenuts chopped.
• --------White Chocolate Brownies--------.
• Make preceding brownie recipe preceding, but decrease butter to 6 Tbsp.
• Omit unsweetened chocolate and use 1 3/4 cups chopped white chocolate or white chocolate baking bits.
• Not using any heat add 1 cup of the chocolate into melted butter.
• Decrease sugar to 1/2 cup and increase vanilla to 1 1/2 tsp.
• Sprinkle batter with remaining white chocolate and 1/2 cup chopped toffee candy.
• Bake for 40 minutes.
• When I refer to preceding recipe I am talking about the original recipe posted-not the optional recipes.
• Enjoy.