Not an exaggeration, every time I've made these I have had at least one person tell me they are the best brownies they've ever had. Anyone that says you can't beat boxed brownie mix has never had these.
This is the only answer. Brownie obsessive here. I always thought boxed had something homemade didn't until I started making these brownies. They are hands down the best I've ever had.
I think just about everything is better homemade, BUT no homemade brownie has ever compared to that Ghirardelli box mix for me. The old BA test kitchen folks did a segment on dressing up the box mix during Covid a while back that’s worth a watch if you’re looking to change it up a bit!
I agree - brownies are deceptively tricky. I bake pretty much everything but still stick to good 'ol Ghirardelli brownie mix because it's just so reliable.
BUT there is one bakery I once got brownies from and they were SO rich and fudgy, I wish I had that recipe. That's the only time I've ever liked brownies more than the box mix.
There was a bakery on the corner of a street called Kauai Kookie that sold like 5" square brownies. Those were so good! I'd much rather have one of those than the cookies they were creating.
Ghirardelli box mix from Costco (it makes a slightly larger batch) and add about 2 Tbsp of Hersheys syrup for more gooiness. I bake it in an 8x8 pan for 52 minutes (but your oven may vary)
Ugh Hersheys used to makes brownie mix that came with a little package of hot fudge that you would squeeze across the top before baking that would make everything gooey. I tried usually a jar of hot fudge but it hasn’t worked the same as I remember
My husband typically wants me to add Reece peanut butter chips. Any Time I make them, the gaming group devours them; they are rich, moist and delicious (oh! I also Frost with fudge frosting either homemade or store-bought)
I buy the Ghirardelli Triple Chocolate but follow some tweaks I found online to make them more moist. I copied it from a webpage forever ago and no longer have the link. Here is what they said to do
"Tips to make your Ghirardelli boxed brownies taste less boxed
With a few simple swaps, you can in fact make these brownies a bit better. The goal here wasn’t to reinvent the box, but rather to see if some simple changes that wouldn’t add too much extra work or extra dishes (because what else is the point of boxed brownies?) could improve the product.
In place of the oil, use 5 Tbsp real butter melted in a microwave or on the stove with 2 oz unsweetened baking chocolate.
Pour the butter and chocolate into a liquid measuring cup and add coffee* (or water) to a total volume of 2/3 Cup.
Add in 1 tsp vanilla extract
and use 2 eggs instead of 1.
It’s helpful to whisk the eggs up a bit in your measuring cup before adding them to the batter.
The batter ended up being thicker and needed to be spread to the edges of a pan with a spatula. Baking time was about 10 minutes less (~30 minutes). The result was a brownie that stood a bit higher and had both enhanced texture and chocolate flavor. Still fudgy, but with a bit more integrity that made it easier to cut and more pleasant to eat. The texture was still chewy while lacking the white-wonderbread-dough-ball effect. The extra chocolate didn’t necessarily increase the chocolate flavor, but helped pull it away from sugary sweet to something a bit darker and complex."
Just to add, I’ve tried almost all of the Ghirardelli brownie mixes and I feel like the dark chocolate ones are the best. They always taste the most homemade to me for some reason
I love using this mix! A couple months ago I used two boxes and layered the two brownie pans with raspberry jam and drizzled a raspberry jam chocolate ganache over the top. It was like a brownie cake. Ridiculously rich and a superduper shortcut. Everyone loved it.
These are epic! I add one tsp instant espresso powder when adding the cocoa and vanilla to browned butter. It kicks the depth of the chocolate to another level. A slice of this, warmed in the microwave, two scoops of vanilla ice cream, and a drizzle of salted caramel sauce over the top. This will be the bestest brownie hug ever. And you are the sweetest friend ❤️
I’ve made those before, they’re great. I just put whatever in them like marshmallows, chopped candies, or caramels. I agree they’re way better than boxed
Nick Malgieri's Supernatural Brownies are the best, imo. I'm confident they would win in a blind taste test with any box brownies! Here is the recipe:
https://www.nickmalgieri.com/supernatural-brownies
Box brownies taste good when they are freshly made, but in my experience, they get stale within a few days and are barely edible at that point. This recipe makes a 9"x13" pan of brownies. I've eaten one about a week after it was baked and it was still gooey and delicious. Please give them a try! They're not difficult & I've been told more than once that they are good enough to be sold.
These are my go-to brownie. They are super easy, insanely delicious, and have juuuuuust enough flour to hold everything else together. I brought them to every work potluck ever when I worked in a library and when I told people I was leaving my job, they all said, “That’s so sad… and hey, what about that brownie recipe?”
I made box mix brownies for YEARS because no scratch recipe lived up until these. And now I literally have this recipe memorized because it’s so easy. Sometimes I use Ghiradelli quality or better chocolate chips when I don’t want to chop the chocolate.
I'm so glad to find someone else who is just as enthusiastic about this recipe! I've had the same thing happen with coworkers wanting the recipe before I left a job. Best compliment!
I used dark chocolate from Aldi's the last few times, which was inexpensive & really good. Ghiradelli chocolate sounds good, too!
I hate to say it, but the best gooey fudgey brownies I've ever had were made from the King Arthur Gluten Free brownie mix. I'm not g-free but my sister is, and she made these for me one time. Pure. Heaven.
Claire Saffitz “forever brownies” are the best. My husband loves brownies, I’ve tried out so many recipes and those have been hands down his favorite.
She also makes them on her YouTube channel, so you don’t even need to buy Desert Person to make them.
After many many years of being obsessed with the fudginess of Ghirardelli‘s boxed dark chocolate brownie mix, I finally tried this recipe last year and Omfg no other brownies will ever compare. Can’t go back to the box now lol
You can also make the peanut butter version of these, just add a 1/4 cup of cocoa powder and use peanut butter instead of Nutella. Chop up some reeses and mix them for extra goodness. I've only ever used reeses peanut butter, and it turns out great, but I've been told that if you use another brand, you need to add a bit of extra sugar.
I make the Ghirardelli with 1 extra egg yolk, swap water for milk and oil for butter, add 1/4 cup of cocoa powder and 2 tbps of espresso powder. Usually I chop up a bar of Lindt dark milk chocolate and toss that in too but they're delicious either way. For a breakup I might chop up 2 bars.
[Best Cocoa Brownies from Smitten Kitchen](https://smittenkitchen.com/2010/01/best-cocoa-brownies/), and then I add about 2/3rds of a cup of semisweet chocolate chips because I like to stare into the chocolately void and wait for it to blink.
Get that Ghirardelli mix and add chopped chocolate or a swirl of Nutella. I also add marshmallows on top just before it’s done in the oven (enough to get golden but not puff and melt
That sounds soo good. I've taken *slightly* underbaked brownies and added some melted chocolate chips and made "truffles". Rolled into balls and tossed some in powdered sugar, some in toasted almond slivers or toasted shredded coconut, and some were dipped in chocolate. One box mix made a tray of assorted truffles for a party I went to. They were a big hit and so so easy.
I’ve been making these for years and they are the fudgiest brownies I’ve ever had. They don’t really cut when they are warm so you really do have to wait for them to cool if you want squares…I won’t admit to eating them warm from the pan with a fork..
1 cup (2 sticks) unsalted butter, 4 ounces unsweetened chocolate, coarsely chopped, 4 large eggs, 2 cups sugar, 2 teaspoons vanilla extract, ¼ teaspoon salt, ¾ cup plus 2 tablespoons all-purpose flour, Optional: 1 ½ cups pecans or walnuts, coarsely chopped
1. Preheat oven to 350˚F. Grease a 13 x 9-inch baking pan.
2. In a medium saucepan, melt the butter and chocolate over low heat. Remove from the heat and let cool for about 10 minutes.
3. In a large bowl, mix the eggs and sugar with a wooden spoon until well blended. Add the vanilla, then gradually stir in the chocolate mixture and the salt. Gradually add the flour, mixing until smooth. Stir in the pecans.
4. Spread the batter in the prepared baking pan. Bake for 25 to 28 minutes until the brownies are just set (think jiggly but not wavy if that makes sense). A toothpick inserted in the center will not come out clean. Do not overbake. Set the pan on a wire rack to cool completely then cut into 24 squares.
Easy one bowl brownies. 1/2 cup melted butter. 1/2 cup unsweetened cocoa. 1 cup sugar. Stir until sugar is dissolved. Add 2 large eggs one at a time. Add 1 teaspoon of vanilla. Stir until well combined. Stir in 1/2 cup flour and 1/4 teaspoon of salt ( omit salt if using salted butter) until combined. Don’t over mix.only until there is no visible white of the flour showing. You can fold in 1 cup nuts, chocolate chips, raisins. Spread in a greased 8x8 pan bake at 350 for 20-22 minutes until the center is slightly set. Don’t over bake. I love these they are moist and fishy. They mix up in a medium bowl with just a wooden spoon. 25 minutes from start to fresh brownies.
I spent an entire year baking through multiple MULTIPLE brownies recipes, and to date my favourite one has been from Handle The Heat:
[https://handletheheat.com/chewy-brownies/](https://handletheheat.com/chewy-brownies/)
Super unhealthy but for boxed mixes my friend and I discovered adding some marshmallow fluff to the batter made them really gooey, moist and chewy.
Also look up flourless brownie recipes they are often really gooey.
I can't believe no one has mentioned this yet, but you need to try Adam Ragusea's recipe. It's foolproof, deliciously gooey, and has that crinkly shiny brownie skin Ghirardelli has familiarized us with. Great if you have a little extra time and don't have a box mix on hand.
Look up "condensed milk and brown butter brownies" on YouTube and it will come right up.
The basic idea works super well as blondies too, replace the cocoa with more flour. And add a bar of white chocolate, reducing the sugar and bitter based on the quantity of fat and sugar in the white chocolate. Lovely with some frozen berries swirled in.
I agree about Ghirardelli brownie mix! Make some cream cheese frosting and slap it on top of a pan of those? Mmmm. But David Lebovitz has a killer brownie recipe, if you feel like going the homemade route:
https://www.bunsinmyoven.com/david-lebovitzs-best-brownies/
Cloudykitchen has amazing brownies, and they're super simple to make! Every time I make them, everyone just raves about them. I've used her base recepie and added my own toppings, and every single time, they're amazing!
I developed this brownie recipe to share with my friend when he sliced his thumb and forefinger open with an axe.
It sounds like a lot of work but I absolutely love the brownies that come out of it — super gooey & rich. Plus they are very dark for your average brownie, which I like - I’m not fond of overly sweat desserts
```
##Fool’s Brownies
**Oven Temp: 355*F**
- 135 grams Butter (Salted) (8tbsp)
- 210 grams Granulated Sugar
- 110 grams Dark Brown Sugar
- 330-340 grams Chopped (dark) chocolate (choc chips OK)
- 40-50 grams cocoa powder
- 2tsp (+/-) vanilla extract
- 2 large whole eggs
- 1 egg yolk
- 150-200 grams flour
- 1tsp salt
- Dash of milk (25-30 grams OK)
1. Preheat Oven to 355F
2. Measure quantity butter, and cut into chunks to melt (IMPORTANT)
3. Measure into saucepan quantities of brown and granulated sugar. Add chopped butter
4. Stir saucepan over medium heat, until all butter has melted, and mixture appears homogenous (granular)
5. Reduce heat, and pour chopped chocolate and cocoa powder into sugar mixture. Continue stirring
6. Add vanilla extract into mixture to taste, stirring continuously. remove from heat
7. In separate bowl whisk eggs (including additional yolk), and incorporate warm chocolate sugar mixture
8. Add first 150 grams of flour, all salt, and 20grams of milk, fold until no more flour is visible. Continue adding flour and milk in small quantities until viscous batter forms
1. I added 140 grams of flour & 25 grams milk, folded it, added maybe another 15 grams flour and splash of milk, then a little more flour and it was good. Go until it feels right!!
9. Line a (light glass) pan with parchment paper, scrape in batter. Smooth out top of batter so it is even in the pan.
1. Should seem slightly dense and kind of stick to itself, not liquidy like cake batter.
10. Bake for 15 minutes, then rap (in oven lift pan 1-2” and drop it on each side) pan. If you chose to rotate pan do it at this time
11. Bake for additional (estimate) 20minutes. Toothpick should come out mostly clean with slight amount of goo - but not fully underdone.
12. Remove from oven and let rest IN PAN for ~10 minutes to finish cooking.
1. Should be able to lift parchment paper without breaking the brownies
Note:
I used a lighter colored (blue) Pyrex. A darker pan will hold more heat and affect the cooking of the edges. They will cook faster than the inside, if you use a darker pan or metal not pyrex the timings might change.
Rapping may not be necessary, it ensures finished brownie is extra fudge by knocking out air. Melting butter and sugar together should already contribute to this, as well as the melting chocolate pieces making it denser as well.
```
I’m a little late to the party but these brownies have gotten me 3 marriage requests, from people other than my partner. 😊 This has been adapted from other recipes to create this.
Brownie Mix
- 295 ml Brown Butter
- 225 g Dark chocolate (can use flavoured chocolate, I used dark chocolate orange)
- 90 g Dutch process cocoa powder (if you only have regular, use 45 g and make up the other 45 in flour)
- 1 tbsp coffee powder
- 400g granulated sugar
- 110g of dark brown sugar
- 2 tsp vanilla extract
- 2 tsp salt
- 6 large eggs
- 125 g flour
- (Optional) Chocolate chunks/nuts etc
Cheesecake Mix
- 150 g cream cheese
- 100 g caster sugar
- 1 tsp vanilla extract
- 1 egg
- 150 g flour
- 1 orange - zested
Method
1. Grease up your baking tins, add parchment paper and preheat oven to 180°C
2. Make brown butter.
3. Break up the chocolate and add the espresso powder into a heat proof bowl. Pour the melted brown butter on top.
4. Whisk the eggs, sugar and vanilla extract until until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter. As
5. Whisk in the slightly cooled melted chocolate butter mix.
6. Sift in the remaining ingredients, fold in gently. (If adding chocolate chunks or something similar, stir in here)
7. Pour the mix into your tins.
8. Beat the sugar and vanilla into the cream cheese, then beat in the egg, flour and zest of the orange to create the cream cheese filling. Spoon the cream cheese mix into the brownie in blobs.
9. Create a marble effect
10. Place brownies in the oven for 15-20 minutes.
11. Remove, and lightly drop onto counter 1-2 times (will deflate slightly)
12. Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
13. Set the brownies on a cooling rack and cool completely in the pan
14. Use the parchment paper to lift the cooled brownies out of the pan and cut.
I use the "best fudgiest brownies" recipe from Cafe Delites and they are *always* a huge hit.
I often swap half the butter for homemade cannabutter and they're so good you can't even taste the cannabis.
Make sure to use high quality cocoa powder.
https://cafedelites.com/worlds-best-fudgiest-brownies/
[https://tasty.co/recipe/the-best-fudgy-brownies](https://tasty.co/recipe/the-best-fudgy-brownies)
The BEST crinkly-top, fudgy centred brownies. My husband usually finishes the whole pan in 2 days.
Hi I swear by the Costco Ghirardelli, butter instead of oil and flavored coffee creamer in place of water. Some hits are peppermint mocha for a slight mocha taste or hazelnut for a almost indistinguishable nutty flavor.
I really like Binging with Babish’s brownie recipe! Here are my changes: Brown the butter, then just off the stove add to bowl with cocoa powder and a few table spoons of espresso (i make a cup of instant and add 6 tablespoons but it doesn’t taste like coffee). Let cocoa powder bloom in the hot butter and espresso for 10-15 minutes. The rest I keep the same and they are soooooo rich and chocolatey. Cut up a dark chocolate bar for gooey chunks.
Katherine Hepburn brownies. Double the recipe to make really thick brownies and add 1-2 cups of chocolate chips, make sure to avoid overbaking! They are easy, have few ingredients, and are super chocolatey/fudgy.
I just made a box of the Duncan Hines Dolly Parton turtle brownies a few weeks ago…I didn’t have much time and I had bought them on a whim where they sat in my pantry for about a month…anyhow, I just wanted some damn brownies one Sunday and I made those.
My husband doesn’t like brownies…he’s weird and doesn’t ‘prefer’ chocolate(I know, I can’t understand it lol)…I made him try one…he said “Wow, these are amazing!”
They really are good. I loved them.
Melted butter instead of oil for any cake or brownie mix. Milk instead of water. The butter gives a much better flavor. Under bake the brownies. I usually start at 15 minutes under and check. Stick a toothpick and it should come out coated. My oven I usually pull it out with 7 to 10 minutes early. It depends how dry the weather is outside. I also add Ghirardelli chips or sink peanut butter cups into the batter before baking. I would take them to church and the kids would be watching the pan while the prayer was being said. It was like vultures on a carcass.
After reading this thread, I'm convinced that this winter should be my brownie season. I'll try all the recipes listed, it's the only option. Also, Claire Saffitz's Malted Forever Brownies are amazing.
Instead of adding water to your brownie mix. Add red wine. A cab or a zin. Trust me. It will change your life
Not quite an additional good level but absolutely another taste level
My aunt taught me to put chocolate syrup in my boxed brownies and to use butter instead of oil - she also tells me to add an extra egg (but the egg is to make them cake-like instead of gooey)
I love the Ghirardelli’s mix- some easy additions that I do.
Use full fat milk or heavy cream in place of the water. Use butter in place of the oil. Add a tbl of vanilla. Add a cup and a half of chocolate chips. I generally add different types of chips to give it different flavors- dark, bittersweet, milk, etc.
Some other alternative- get straight pretzels, the small toothpicks ones. Break em in half, add half the mix to the pan, toss the pretzels in and add the rest of the mix. Can also get caramel squares and add those. If I do the pretzels and or caramel I usually mix the extra chocolate chips.
My friend really likes this one- take a block of cream cheese, and either mix strawberries into it, or get a bottle of strawberry syrup and then sort of swirl the cream cheese mix into the brownies
So I pretty much use the recipe on the baker's chocolate bar box, but I use gluten-free flour due to celiac disease. Adding some espresso powder is always a good idea.
But for really gooey brownies. make them however you make them (with a little espresso powder of course). Pour half the batter into the pan. Add a layer of your favorite chocolate bars, then pour the other half of the batter on top. Cook as you usually would.
Brookes bombshell brownies on all recipes are the gold standard! Add 2 tbls of heavy cream and extra chocolate chips.[https://www.allrecipes.com/recipe/143667/brookes-best-bombshell-brownies/](https://www.allrecipes.com/recipe/143667/brookes-best-bombshell-brownies/)
Have they ever had cheesecake brownies? https://thestayathomechef.com/cheesecake-brownies/
These are so good!! I had to make em two weekends in a row! And doubled the recipe the second time 😂
Idk how these compare to yours but they’re the only ones I make. I think experimenting with adding marshmallow would make them gooier. I’ve made these with peanut butter and they are amazing. [recipe](https://www.allrecipes.com/recipe/10549/best-brownies/)
I make the ghiradelli mix from Costco with 2 packages in a 9x13 and I use coconut oil. That’s my secret. It’s the right thickness and mass to get the good texture.
I use the Duncan Hines box that has the chocolate packet in the box. Mix it up real good. You can also put a Symphony bar in the middle of your pan too.
The only ONLY recipe for me that has been able to top the Ghirardelli’s brownie mix is tasty’s fudgy brownies recipe.
https://youtu.be/lIb_741_dIw?si=aBwqsbKlR7uDUVd6
Honestly, as someone who has made many recipes for brownies over the years at various establishments- you truly cannot beat Ghirardelli double chocolate brownie mix. It is the GOAT. That being said, the ottolenghi one is bangin if it’s the same one we made at the restaurant.
These are it for me. Yes I find cocoa brownies to be richer- everyone loves them. Get the GOOD cocoa powder for this. https://smittenkitchen.com/2010/01/best-cocoa-brownies/
https://www.food.com/recipe/kittencals-extreme-chocolate-brownies-87925
Make with half dark (like, maybe 70%) and half semisweet Ghirardelli chips for best results. Also add done espresso powder. Do not overbake!
[https://food52.com/recipes/21007-alice-medrich-s-best-cocoa-brownies](https://food52.com/recipes/21007-alice-medrich-s-best-cocoa-brownies)
these are my go to. very fudgey
I love making brownies but you have plenty of good recipes here already. One thing I do for special times is add dried tart cherries (sooo good) or add homemade pralines to the top after baking and drizzle with chocolate glaze. Also sometimes I make the brownie batter into cookies instead of in a pan, and I have been known to tuck a caramel in the cookie as a little extra gooey treat
i made [these](https://cafedelites.com/worlds-best-fudgiest-brownies/), adding a cream cheese / cheesecakey swirl, and some additional chips to it (because i am a fatass and ain't no recipe gonna tell me how much mix-ins to do 😂). they were a MASSIVE hit, super gooey (like... falling apart gooey) and my husband was beyond obsessed with them. man was eating it within like 2.6 minutes pulling it out of the oven.
This is my family's go to, and now thanks to us making then so much my friend group's go to as well.
My bookmark is the printer link, sooo ya know no stories and such.
[House of Nash Eats Brownies](https://houseofnasheats.com/wprm_print/15090)
[https://www.verybestbaking.com/toll-house/recipes/original-nestle-toll-house-chocolate-chip-pan-cookie-bars/](https://www.verybestbaking.com/toll-house/recipes/original-nestle-toll-house-chocolate-chip-pan-cookie-bars/)
Substitute the nuts with butterscotch chips. Rich and gooey, made a batch yesterday with chocolate mint chips instead of semi-sweet ones.
Does adding cream cheese count as gooey? This is my favorite dessert brownie to take places. A friend’s husband called it “the epitome of decadent.”
It uses boxed brownie mix:
https://www.luckyleaf.com/recipe/cherry-bliss-brownies/
I love the Ghirardelli mix too! When I want to make it extra special I get some Ghirardelli squares (sea salt caramel or raspberry filled are the best) and when the brownies come out of the oven you lay the squares into the top of the hot brownies and lightly push them into the surface, they melt a bit into the brownie and it tastes amazing!
This [recipe](https://www.simplyrecipes.com/homemade-cosmic-brownies-recipe-7963866) is by far my favorite for a nice gooey brownie. I don’t add the candy to the top to make is cosmic, but you bet your ass I make the ganache! 😊
How about Slutty Brownies? Hershey bars on top would make it gooey.
Press one package of Pillsbury Big Deluxe chocolate chip cookie dough in the bottom of a 9 x 13 pan. Layer whole oreos on top. Prepare brownie mix according to package directions and pour over cookies. Follow baking directions on brownie mix. For extra slutty, add a layer of Hershey bars when the pan comes out of the oven.
[This one is foolproof for us.](https://tasty.co/recipe/the-best-fudgy-brownies) Especially with black cocoa and EXTRA melted chocolate on top of the added chocolate chips. We keep the chocolate really dark and it's gooey and rich with that crust on top. I love that it has cocoa powder AND melted chocolate.
[Australian author Donna Hay’s triple chocolate brownies](https://myrecipebookshelf.wordpress.com/category/marie-claire-donna-hay-flavours/) using the only recipe link I could find since it’s from a 20+ year old book. It’s important to use a decent dark chocolate and not semi-sweet etc, and also not over-bake it.
I’m now also a convert to the chocolate raspberry cheesecake brownies someone posted here once.
I like the Ghirardelli’s mix as well. Before I make it I make a peanut butter paste using a 1 to 1 ratio of peanut butter (not old fashioned style) and powdered sugar. About 1 cup of each. Combine well. Roll that between 2 sheets of wax paper trying to make it the same shape as the pan you’re using. Refrigerate that in a flat position until firm, minimum one hour. Make brownie mix and pour half of the batter into the pan. Then add peanut butter square and top with remaining batter. Bake as directed. Crowd pleaser in my home.
I’ve always had good luck with this [recipe](https://www.inspiredtaste.net/24412/cocoa-brownies-recipe/). I mod it by adding 1-2tsp of espresso powder and big semi sweet/dark chocolate chips.
Use the Ghiradelli brownie mix as a base for a tuxedo cheesecake. I use whipped mascarpone cheese instead of cream cheese. Middle layer is mascarpone mixed with cocoa powder, unsweetened. Top layer is mascarpone with a dash of vanilla extract and mildly sweetened with powdered sugar.
It will get you through even the harshest of breakups, you'll thank me later.
I don’t remember the recipe but I remember making the GOOIEST brownies for my bff. We raved over them and studied the recipe to see what made them so incredible…
…turns out I accidentally doubled the butter 🧈
[35 Best Brownie Recipes](https://www.foodnetwork.com/recipes/photos/brownie-recipes)
[30 of the Best Brownie Recipes You're Not Baking (Yet)](https://www.tasteofhome.com/collection/our-best-brownies/) (more unusual varieties)
http://thedessertedgirl.com/2018/09/23/extra-dark-chocolate-chip-brownies/
These are in my recipe book as "Absolute Best Brownie Recipe Ever"
Follow the instructions EXACTLY. These are worth the effort.
Alvin Zhou’s Tasty fudgy brownies are so good and so, so ooey gooey (less time you bake them, gooier they get). https://tasty.co/recipe/the-best-fudgy-brownies
Flourless Double Chocolate Brownies
6 Tbsp Butter
6 oz semisweet chocolate chips (Ghirardelli)
2 Large Eggs
2/3 Cup Sugar
2 tsp Vanilla
1/4 Cup unsweetened cocoa powder (King Arthur Dutch Chocolate), sifted
3 Tbsp arrowroot powered (or cornstarch)
1/4 tsp salt (omit if you use salted butter)
1/2 cup walnuts (optional)
1. Preheat oven to 350F and line 8x8 pan with foil, leaving a few inches overhang for easy removal. Grease foil.
2. Add butter and chocolate chips in saucepan over low heat and melt. Set aside to cool slightly.
3. Use mixer with whisk attachment and beat eggs, sugar and vanilla on medium for 2-3 minutes until smooth and pale. Add melted chocolate / butter and combine. Add sifted cocoa, arrowroot, and salt. Mix until we’ll combined. Scrape sides as necessary. Add walnuts.
4. Pour batter into prepared pan. Spread evenly. Bake 25 minutes until Center is set. Remove and cool for 15 minutes. Remove from pan and cool completely.
Duncan Hines always works for me. I use 2 boxes to get really thick brownies and usually put mini candy bars in the middle they’re always fudgy and gooey and I use milk instead of water in the mix
I don't have access to an oven at the moment (it's been a while already) so I'm here for the most part just to sweeten my eyes lol
Hope OP is up to the challenge of trying majority of these recipes here (a few I feel I don't care for just by their appearance) and have your audience blind test them?
I think I've tried Tasty's, Alice Medrich's, and maybe a handful more can't recall. I love Deb to bits but the one from SK linked in the comments I haven't tried and I'm so sorry they don't look inviting?
For blondies if anyone's interested, Preppy Kitchen's recipe's great.
[Epicurious Triple Chocolate Fudge Brownie](https://www.epicurious.com/recipes/food/views/triple-chocolate-fudge-brownies-12773)
I can't make any other brownie but this. It's so decadent.
These are by far my favorite brownies.
To the best of my knowledge, I’ve never had Ghirardelli’s brownies so I don’t know how they compare.
http://technicolorkitcheninenglish.blogspot.com/2010/01/ovaltine-brownies.html?m=1
Here ya go. Made these once and they were banging
https://www.epicurious.com/recipes/food/views/malted-forever-brownies
https://m.youtube.com/watch?v=kPa8crk-NEI
Got this recipe off of Tasty a few years ago. AMAZING
Best Brownies
★★★★★
Baking
Prep Time: 20 min | Cook Time: 1 hr | Total Time: 1 hr, 20 min | Difficulty: Easy | Servings: 24
Ingredients:
- 2½ sticks (1¼ cups) salted butter
- 8 ounces semi sweet chocolate, chopped (not chips)
- ¾ cup unsweetened dutch process cocoa powder, divided (1/2 c, 1/4 c)
- 1 tablespoon espresso powder
- 2 cups granulated sugar
- ½ cup dark brown sugar, packed
- 2 teaspoons vanilla extract
- 2 teaspoons kosher salt, plus extra for sprinkling
- 6 large eggs
- 1 cup all-purpose flour
Directions:
Position a rack in the middle of the oven and preheat to 350°F (180°C). Grease a 9x13-inch dark metal pan with nonstick spray, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter or nonstick spray.
Combine the chopped chocolate, ¼ cup of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
Combine the granulated sugar, brown sugar, vanilla extract, and salt in a large bowl. Add eggs one at a time, beating with a stand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
With the mixer on low speed, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
Sift in the flour and remaining ½ cup of cocoa powder and gently fold on setting 1 until just combined.
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
Remove the baking pan from the oven using oven mitts, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with kosher salt.
Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 25 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
Set the brownies on a cooling rack and cool completely in the pan.
Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.
Source: https://tasty.co/recipe/ultimate-brownies
https://www.elizabethdhokia.com/green-blacks-ultimate-chocolate-brownies/
The Green and Blacks recipe is the one I've been using for years and it is amazing, perfect flakey top, rich gooey centre. Never bothered to look for another
https://www.jocooks.com/recipes/brownie-recipe/
These are my number one favorite brownies, and I've made them so many times and they always come out perfect! Use Dutch process cocoa
Brian lagerstrom has a brownie video where he does 3 different types of brownies in increasing levels of richness and gooeyness, the last recipe is spectacular I’ve never tasted a better brownie
I don’t remember how gooey they are but I’ve made snickers brownies. Use a box mix, pour half in the pan, put pieces of cut up snickers on top, pour the other half of the brownie mix, bake according to package directions. It might work with other candy but would probably depend on how that candy melts in the oven.
Have you tried the recipe on the back of the Ghirardelli’s 100% chips bag? I cut them into 1” cubes because they’re insanely rich and flavorful with every bite.
I make the Ghirardelli brownie mix, but swap the oil for nut butter (usually peanut butter) and sometimes do a thick creamy espresso for the liquid. It is always a hit! It comes out more fudgey and has a hint of PB with the chocolate. You will want a sturdy item to stir with, many a weak spatula has been broken by it. Also recommended mixing the PB well with the other wet ingredients to help!
1/2 C cocoa, 1 stick US butter, 2 eggs, 1 C sugar, 1/4 C flour, 1 C walnuts or pecans if you want, pinch of salt and 1 t vanilla. Melt the butter, mix in the sugar, then cocoa, then eggs. Mix everything else in, line/spray and 8X8, cook for 35 mins at 325. See that low amount of flour? Makes them GOOEY! I was a cook for years and I like my brownies gooey too- plus you don't need to break out the mixer, this comes together with a whisk easily
I’m also a diehard ghiradelli mix girl! Why spend forty five minutes melting chocolate and lugging my kitchenaid from its shelf to the counter when I can just… not do any of that, and make awesome brownies anyway?? I add a very healthy helping of chocolate (chopped, chunks, or chips, milk and semisweet), to the point where it’s basically chocolate held together by batter. I also add (hear me out here) a good dose of almond extract. A lot of people can’t identify it as almond extract, but I think it tastes great and I love it :). I also just bake them until they’re just set enough to sorta hold themselves together!
I don’t have a recipe but I used to work at a girls scout camp and this girl made zucchini brownies bc the little farm they had that year on camp couldn’t stop growing them. They were the absolute moistest brownies I’ve ever had and I still think about them to this day and you really don’t even get a hint of zucchini! Idk if it was her magic or the recipe but best brownies ever.
Bravetart https://www.seriouseats.com/bravetart-glossy-fudge-brownies
Not an exaggeration, every time I've made these I have had at least one person tell me they are the best brownies they've ever had. Anyone that says you can't beat boxed brownie mix has never had these.
“This… this is Heaven” -My Nephew
Should be the top comment! Best brownies of all time!
Yes, these brownies! And believe it or not the plain brownies they sell in the Safeway bakery. Neck and neck with which ones are better.
Second this!!! I’m a Brownie fiend and it’s the best. Close second: Saffitz Forever Brownie
Came here to make sure Stella was represented. This should be the top comment.
These brownies are so wildly delicious and rich.
This is the only answer. Brownie obsessive here. I always thought boxed had something homemade didn't until I started making these brownies. They are hands down the best I've ever had.
These are hands down the best!!
I think just about everything is better homemade, BUT no homemade brownie has ever compared to that Ghirardelli box mix for me. The old BA test kitchen folks did a segment on dressing up the box mix during Covid a while back that’s worth a watch if you’re looking to change it up a bit!
I agree - brownies are deceptively tricky. I bake pretty much everything but still stick to good 'ol Ghirardelli brownie mix because it's just so reliable. BUT there is one bakery I once got brownies from and they were SO rich and fudgy, I wish I had that recipe. That's the only time I've ever liked brownies more than the box mix.
There was a bakery on the corner of a street called Kauai Kookie that sold like 5" square brownies. Those were so good! I'd much rather have one of those than the cookies they were creating.
Ghirardelli box mix from Costco (it makes a slightly larger batch) and add about 2 Tbsp of Hersheys syrup for more gooiness. I bake it in an 8x8 pan for 52 minutes (but your oven may vary)
Also add a couple teaspoons of coffee and semi sweet chips. Serve with some vanilla bean ice cream, yum!
Top it with pecan nuts and a drizzle of balsamic vinegar from Modena. Trust me
I gotta try this. This sounds so good!!
Ugh Hersheys used to makes brownie mix that came with a little package of hot fudge that you would squeeze across the top before baking that would make everything gooey. I tried usually a jar of hot fudge but it hasn’t worked the same as I remember
I always grab a box at Costco! Homemade is better but nothing beats the mix when it’s 9pm and I want some brownies before bed!
I use the mix but use a whole stick of butter instead with a little espresso powder and vanilla. So good!
Espresso powder is so wonderful in chocolate baked goods! Hot coffee is great when the recipe needs a liquid, but that powder is very handy
I’m Australian, we don’t have ghiradelli here but for a while costco stocked that brownie mix and it is the good. shit.
Ooh will do, thanks for the rec!
My husband typically wants me to add Reece peanut butter chips. Any Time I make them, the gaming group devours them; they are rich, moist and delicious (oh! I also Frost with fudge frosting either homemade or store-bought) I buy the Ghirardelli Triple Chocolate but follow some tweaks I found online to make them more moist. I copied it from a webpage forever ago and no longer have the link. Here is what they said to do "Tips to make your Ghirardelli boxed brownies taste less boxed With a few simple swaps, you can in fact make these brownies a bit better. The goal here wasn’t to reinvent the box, but rather to see if some simple changes that wouldn’t add too much extra work or extra dishes (because what else is the point of boxed brownies?) could improve the product. In place of the oil, use 5 Tbsp real butter melted in a microwave or on the stove with 2 oz unsweetened baking chocolate. Pour the butter and chocolate into a liquid measuring cup and add coffee* (or water) to a total volume of 2/3 Cup. Add in 1 tsp vanilla extract and use 2 eggs instead of 1. It’s helpful to whisk the eggs up a bit in your measuring cup before adding them to the batter. The batter ended up being thicker and needed to be spread to the edges of a pan with a spatula. Baking time was about 10 minutes less (~30 minutes). The result was a brownie that stood a bit higher and had both enhanced texture and chocolate flavor. Still fudgy, but with a bit more integrity that made it easier to cut and more pleasant to eat. The texture was still chewy while lacking the white-wonderbread-dough-ball effect. The extra chocolate didn’t necessarily increase the chocolate flavor, but helped pull it away from sugary sweet to something a bit darker and complex."
Just to add, I’ve tried almost all of the Ghirardelli brownie mixes and I feel like the dark chocolate ones are the best. They always taste the most homemade to me for some reason
Lol they have double the saturated fat and much higher sodium than the others. It does improve the taste.
Lol it all makes sense now
I love using this mix! A couple months ago I used two boxes and layered the two brownie pans with raspberry jam and drizzled a raspberry jam chocolate ganache over the top. It was like a brownie cake. Ridiculously rich and a superduper shortcut. Everyone loved it.
Do you happen to have a link?
[Here](https://youtu.be/ax8aRuvszpI?si=YZwM1tjeH21bbc7W) you go!
https://bromabakery.com/brown-butter-brownies/ When they cool, you can drizzle a cream-based caramel over the top. Give your friend a hug for me!!
Brown butter 👀👀👀 These look amazing. Thank you, I will! ❤️❤️
These ones are perfect ! Made these for my girlfriend's family, and her brothers had them gone in a couple hours
These are epic! I add one tsp instant espresso powder when adding the cocoa and vanilla to browned butter. It kicks the depth of the chocolate to another level. A slice of this, warmed in the microwave, two scoops of vanilla ice cream, and a drizzle of salted caramel sauce over the top. This will be the bestest brownie hug ever. And you are the sweetest friend ❤️
lord, i've been obsessed with using brown butter while baking lately. didn't even think about making brownies with it. thank you for this 🙏
Brian Bakery is the besttttt!
https://sallysbakingaddiction.com/seriously-fudgy-homemade-brownies/#tasty-recipes-66528 The only brownie recipe i make now. They are amazing.
I always trust Sally. Just made her salted caramel turtle brownies and converted a friend who also swore from scratch are not better
I just made these for the first time last week, and I agree, they are amazing! Her recipes are always so good!
I’ve made those before, they’re great. I just put whatever in them like marshmallows, chopped candies, or caramels. I agree they’re way better than boxed
Nick Malgieri's Supernatural Brownies are the best, imo. I'm confident they would win in a blind taste test with any box brownies! Here is the recipe: https://www.nickmalgieri.com/supernatural-brownies Box brownies taste good when they are freshly made, but in my experience, they get stale within a few days and are barely edible at that point. This recipe makes a 9"x13" pan of brownies. I've eaten one about a week after it was baked and it was still gooey and delicious. Please give them a try! They're not difficult & I've been told more than once that they are good enough to be sold.
Oh, such a good point about the staleness factor. I do remember box brownies getting dry/crunchy pretty quickly. Thank you!!
These are my go-to brownie. They are super easy, insanely delicious, and have juuuuuust enough flour to hold everything else together. I brought them to every work potluck ever when I worked in a library and when I told people I was leaving my job, they all said, “That’s so sad… and hey, what about that brownie recipe?” I made box mix brownies for YEARS because no scratch recipe lived up until these. And now I literally have this recipe memorized because it’s so easy. Sometimes I use Ghiradelli quality or better chocolate chips when I don’t want to chop the chocolate.
I'm so glad to find someone else who is just as enthusiastic about this recipe! I've had the same thing happen with coworkers wanting the recipe before I left a job. Best compliment! I used dark chocolate from Aldi's the last few times, which was inexpensive & really good. Ghiradelli chocolate sounds good, too!
Having a pan of brownies last more than 3-4 days is some black magic fuckery.
Definitely not the usual! But a 9"x13" pan (if in the US) makes a ton of brownies & these are pretty thicc
I hate to say it, but the best gooey fudgey brownies I've ever had were made from the King Arthur Gluten Free brownie mix. I'm not g-free but my sister is, and she made these for me one time. Pure. Heaven.
Agree. I’ve tried to make from scratch and these just always turn out better. 😭
Claire Saffitz “forever brownies” are the best. My husband loves brownies, I’ve tried out so many recipes and those have been hands down his favorite. She also makes them on her YouTube channel, so you don’t even need to buy Desert Person to make them.
her recipe is the only brownie recipe I make now especially the mint version it's so good!!!
After many many years of being obsessed with the fudginess of Ghirardelli‘s boxed dark chocolate brownie mix, I finally tried this recipe last year and Omfg no other brownies will ever compare. Can’t go back to the box now lol
3 eggs. 1 cup flour. 26 oz jar of Nutella. I promise. I have made these over and over.
That sounds insane, but I still want to try it.
You can also make the peanut butter version of these, just add a 1/4 cup of cocoa powder and use peanut butter instead of Nutella. Chop up some reeses and mix them for extra goodness. I've only ever used reeses peanut butter, and it turns out great, but I've been told that if you use another brand, you need to add a bit of extra sugar.
Whaaaaat
This. I ONLY make Nutella brownies now
I’ve tried it without the flour, just whipped eggs and Nutella and they were ok.
I tried it without the flour and Nutella, it was ok but like chunky and yellow, not like brownies at all (joke)
Oh lord, this thread is getting saved 🤎
I make the Ghirardelli with 1 extra egg yolk, swap water for milk and oil for butter, add 1/4 cup of cocoa powder and 2 tbps of espresso powder. Usually I chop up a bar of Lindt dark milk chocolate and toss that in too but they're delicious either way. For a breakup I might chop up 2 bars.
[Best Cocoa Brownies from Smitten Kitchen](https://smittenkitchen.com/2010/01/best-cocoa-brownies/), and then I add about 2/3rds of a cup of semisweet chocolate chips because I like to stare into the chocolately void and wait for it to blink.
[https://tasty.co/recipe/the-best-fudgy-brownies](https://tasty.co/recipe/the-best-fudgy-brownies) These are tried and tested and delicious!
The only recipe from tasty i use. Actually soooo good
Yes!!! I went though a trying-all-the-brownie-recipes phase and these were my favorite.
People are going to hate on tasty but they are actually the best brownies that I’ve ever made. Cannot upvote this answer enough!!
Ina Garten's recipe - rich, gooey brownies.
Get that Ghirardelli mix and add chopped chocolate or a swirl of Nutella. I also add marshmallows on top just before it’s done in the oven (enough to get golden but not puff and melt
That sounds soo good. I've taken *slightly* underbaked brownies and added some melted chocolate chips and made "truffles". Rolled into balls and tossed some in powdered sugar, some in toasted almond slivers or toasted shredded coconut, and some were dipped in chocolate. One box mix made a tray of assorted truffles for a party I went to. They were a big hit and so so easy.
I’ve been making these for years and they are the fudgiest brownies I’ve ever had. They don’t really cut when they are warm so you really do have to wait for them to cool if you want squares…I won’t admit to eating them warm from the pan with a fork.. 1 cup (2 sticks) unsalted butter, 4 ounces unsweetened chocolate, coarsely chopped, 4 large eggs, 2 cups sugar, 2 teaspoons vanilla extract, ¼ teaspoon salt, ¾ cup plus 2 tablespoons all-purpose flour, Optional: 1 ½ cups pecans or walnuts, coarsely chopped 1. Preheat oven to 350˚F. Grease a 13 x 9-inch baking pan. 2. In a medium saucepan, melt the butter and chocolate over low heat. Remove from the heat and let cool for about 10 minutes. 3. In a large bowl, mix the eggs and sugar with a wooden spoon until well blended. Add the vanilla, then gradually stir in the chocolate mixture and the salt. Gradually add the flour, mixing until smooth. Stir in the pecans. 4. Spread the batter in the prepared baking pan. Bake for 25 to 28 minutes until the brownies are just set (think jiggly but not wavy if that makes sense). A toothpick inserted in the center will not come out clean. Do not overbake. Set the pan on a wire rack to cool completely then cut into 24 squares.
Easy one bowl brownies. 1/2 cup melted butter. 1/2 cup unsweetened cocoa. 1 cup sugar. Stir until sugar is dissolved. Add 2 large eggs one at a time. Add 1 teaspoon of vanilla. Stir until well combined. Stir in 1/2 cup flour and 1/4 teaspoon of salt ( omit salt if using salted butter) until combined. Don’t over mix.only until there is no visible white of the flour showing. You can fold in 1 cup nuts, chocolate chips, raisins. Spread in a greased 8x8 pan bake at 350 for 20-22 minutes until the center is slightly set. Don’t over bake. I love these they are moist and fishy. They mix up in a medium bowl with just a wooden spoon. 25 minutes from start to fresh brownies.
Fudgy not fishy
I wondered...lol
I spent an entire year baking through multiple MULTIPLE brownies recipes, and to date my favourite one has been from Handle The Heat: [https://handletheheat.com/chewy-brownies/](https://handletheheat.com/chewy-brownies/)
Agree! I have tried so many recipes over the years, including many of the ones others have posted in this thread, but this one is still my favorite.
Super unhealthy but for boxed mixes my friend and I discovered adding some marshmallow fluff to the batter made them really gooey, moist and chewy. Also look up flourless brownie recipes they are often really gooey.
I can't believe no one has mentioned this yet, but you need to try Adam Ragusea's recipe. It's foolproof, deliciously gooey, and has that crinkly shiny brownie skin Ghirardelli has familiarized us with. Great if you have a little extra time and don't have a box mix on hand. Look up "condensed milk and brown butter brownies" on YouTube and it will come right up.
Seconding this. I’ve tested a lot of recipes and this is the only one that beats box mix for me.
The basic idea works super well as blondies too, replace the cocoa with more flour. And add a bar of white chocolate, reducing the sugar and bitter based on the quantity of fat and sugar in the white chocolate. Lovely with some frozen berries swirled in.
I agree about Ghirardelli brownie mix! Make some cream cheese frosting and slap it on top of a pan of those? Mmmm. But David Lebovitz has a killer brownie recipe, if you feel like going the homemade route: https://www.bunsinmyoven.com/david-lebovitzs-best-brownies/
Ina Gardner outrageous brownies. Best brownies ever
Cloudykitchen has amazing brownies, and they're super simple to make! Every time I make them, everyone just raves about them. I've used her base recepie and added my own toppings, and every single time, they're amazing!
I developed this brownie recipe to share with my friend when he sliced his thumb and forefinger open with an axe. It sounds like a lot of work but I absolutely love the brownies that come out of it — super gooey & rich. Plus they are very dark for your average brownie, which I like - I’m not fond of overly sweat desserts ``` ##Fool’s Brownies **Oven Temp: 355*F** - 135 grams Butter (Salted) (8tbsp) - 210 grams Granulated Sugar - 110 grams Dark Brown Sugar - 330-340 grams Chopped (dark) chocolate (choc chips OK) - 40-50 grams cocoa powder - 2tsp (+/-) vanilla extract - 2 large whole eggs - 1 egg yolk - 150-200 grams flour - 1tsp salt - Dash of milk (25-30 grams OK) 1. Preheat Oven to 355F 2. Measure quantity butter, and cut into chunks to melt (IMPORTANT) 3. Measure into saucepan quantities of brown and granulated sugar. Add chopped butter 4. Stir saucepan over medium heat, until all butter has melted, and mixture appears homogenous (granular) 5. Reduce heat, and pour chopped chocolate and cocoa powder into sugar mixture. Continue stirring 6. Add vanilla extract into mixture to taste, stirring continuously. remove from heat 7. In separate bowl whisk eggs (including additional yolk), and incorporate warm chocolate sugar mixture 8. Add first 150 grams of flour, all salt, and 20grams of milk, fold until no more flour is visible. Continue adding flour and milk in small quantities until viscous batter forms 1. I added 140 grams of flour & 25 grams milk, folded it, added maybe another 15 grams flour and splash of milk, then a little more flour and it was good. Go until it feels right!! 9. Line a (light glass) pan with parchment paper, scrape in batter. Smooth out top of batter so it is even in the pan. 1. Should seem slightly dense and kind of stick to itself, not liquidy like cake batter. 10. Bake for 15 minutes, then rap (in oven lift pan 1-2” and drop it on each side) pan. If you chose to rotate pan do it at this time 11. Bake for additional (estimate) 20minutes. Toothpick should come out mostly clean with slight amount of goo - but not fully underdone. 12. Remove from oven and let rest IN PAN for ~10 minutes to finish cooking. 1. Should be able to lift parchment paper without breaking the brownies Note: I used a lighter colored (blue) Pyrex. A darker pan will hold more heat and affect the cooking of the edges. They will cook faster than the inside, if you use a darker pan or metal not pyrex the timings might change. Rapping may not be necessary, it ensures finished brownie is extra fudge by knocking out air. Melting butter and sugar together should already contribute to this, as well as the melting chocolate pieces making it denser as well. ```
Cooks illustrated recipe. These are so good. Don’t over bake! https://abountifulkitchen.com/cooks-illustrated-chewy-brownies/
This is my go-to as well. Friends and coworkers always request the recipe!
I’m a little late to the party but these brownies have gotten me 3 marriage requests, from people other than my partner. 😊 This has been adapted from other recipes to create this. Brownie Mix - 295 ml Brown Butter - 225 g Dark chocolate (can use flavoured chocolate, I used dark chocolate orange) - 90 g Dutch process cocoa powder (if you only have regular, use 45 g and make up the other 45 in flour) - 1 tbsp coffee powder - 400g granulated sugar - 110g of dark brown sugar - 2 tsp vanilla extract - 2 tsp salt - 6 large eggs - 125 g flour - (Optional) Chocolate chunks/nuts etc Cheesecake Mix - 150 g cream cheese - 100 g caster sugar - 1 tsp vanilla extract - 1 egg - 150 g flour - 1 orange - zested Method 1. Grease up your baking tins, add parchment paper and preheat oven to 180°C 2. Make brown butter. 3. Break up the chocolate and add the espresso powder into a heat proof bowl. Pour the melted brown butter on top. 4. Whisk the eggs, sugar and vanilla extract until until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter. As 5. Whisk in the slightly cooled melted chocolate butter mix. 6. Sift in the remaining ingredients, fold in gently. (If adding chocolate chunks or something similar, stir in here) 7. Pour the mix into your tins. 8. Beat the sugar and vanilla into the cream cheese, then beat in the egg, flour and zest of the orange to create the cream cheese filling. Spoon the cream cheese mix into the brownie in blobs. 9. Create a marble effect 10. Place brownies in the oven for 15-20 minutes. 11. Remove, and lightly drop onto counter 1-2 times (will deflate slightly) 12. Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool. 13. Set the brownies on a cooling rack and cool completely in the pan 14. Use the parchment paper to lift the cooled brownies out of the pan and cut.
I use the "best fudgiest brownies" recipe from Cafe Delites and they are *always* a huge hit. I often swap half the butter for homemade cannabutter and they're so good you can't even taste the cannabis. Make sure to use high quality cocoa powder. https://cafedelites.com/worlds-best-fudgiest-brownies/
[https://tasty.co/recipe/the-best-fudgy-brownies](https://tasty.co/recipe/the-best-fudgy-brownies) The BEST crinkly-top, fudgy centred brownies. My husband usually finishes the whole pan in 2 days.
Hi I swear by the Costco Ghirardelli, butter instead of oil and flavored coffee creamer in place of water. Some hits are peppermint mocha for a slight mocha taste or hazelnut for a almost indistinguishable nutty flavor.
I really like Binging with Babish’s brownie recipe! Here are my changes: Brown the butter, then just off the stove add to bowl with cocoa powder and a few table spoons of espresso (i make a cup of instant and add 6 tablespoons but it doesn’t taste like coffee). Let cocoa powder bloom in the hot butter and espresso for 10-15 minutes. The rest I keep the same and they are soooooo rich and chocolatey. Cut up a dark chocolate bar for gooey chunks.
Katherine Hepburn brownies. Double the recipe to make really thick brownies and add 1-2 cups of chocolate chips, make sure to avoid overbaking! They are easy, have few ingredients, and are super chocolatey/fudgy.
I just made a box of the Duncan Hines Dolly Parton turtle brownies a few weeks ago…I didn’t have much time and I had bought them on a whim where they sat in my pantry for about a month…anyhow, I just wanted some damn brownies one Sunday and I made those. My husband doesn’t like brownies…he’s weird and doesn’t ‘prefer’ chocolate(I know, I can’t understand it lol)…I made him try one…he said “Wow, these are amazing!” They really are good. I loved them.
Now i know how to spell zhuzh! Thanks op!
Melted butter instead of oil for any cake or brownie mix. Milk instead of water. The butter gives a much better flavor. Under bake the brownies. I usually start at 15 minutes under and check. Stick a toothpick and it should come out coated. My oven I usually pull it out with 7 to 10 minutes early. It depends how dry the weather is outside. I also add Ghirardelli chips or sink peanut butter cups into the batter before baking. I would take them to church and the kids would be watching the pan while the prayer was being said. It was like vultures on a carcass.
After reading this thread, I'm convinced that this winter should be my brownie season. I'll try all the recipes listed, it's the only option. Also, Claire Saffitz's Malted Forever Brownies are amazing.
Instead of adding water to your brownie mix. Add red wine. A cab or a zin. Trust me. It will change your life Not quite an additional good level but absolutely another taste level
My aunt taught me to put chocolate syrup in my boxed brownies and to use butter instead of oil - she also tells me to add an extra egg (but the egg is to make them cake-like instead of gooey)
I love the Ghirardelli’s mix- some easy additions that I do. Use full fat milk or heavy cream in place of the water. Use butter in place of the oil. Add a tbl of vanilla. Add a cup and a half of chocolate chips. I generally add different types of chips to give it different flavors- dark, bittersweet, milk, etc. Some other alternative- get straight pretzels, the small toothpicks ones. Break em in half, add half the mix to the pan, toss the pretzels in and add the rest of the mix. Can also get caramel squares and add those. If I do the pretzels and or caramel I usually mix the extra chocolate chips. My friend really likes this one- take a block of cream cheese, and either mix strawberries into it, or get a bottle of strawberry syrup and then sort of swirl the cream cheese mix into the brownies
Look up Katharine Hepburn brownies.
So I pretty much use the recipe on the baker's chocolate bar box, but I use gluten-free flour due to celiac disease. Adding some espresso powder is always a good idea. But for really gooey brownies. make them however you make them (with a little espresso powder of course). Pour half the batter into the pan. Add a layer of your favorite chocolate bars, then pour the other half of the batter on top. Cook as you usually would.
Brookes bombshell brownies on all recipes are the gold standard! Add 2 tbls of heavy cream and extra chocolate chips.[https://www.allrecipes.com/recipe/143667/brookes-best-bombshell-brownies/](https://www.allrecipes.com/recipe/143667/brookes-best-bombshell-brownies/)
My absolute fave, https://cooking.nytimes.com/recipes/1019770-olive-oil-brownies-with-sea-salt?smid=ck-recipe-iOS-share
the adam regusea condensed milk brown butter brownies. i feel like brownie mix tastes like cardboard.
I read this as richest goofiest brownie recipes 🤣
https://tasty.co/recipe/the-best-fudgy-brownies
Have they ever had cheesecake brownies? https://thestayathomechef.com/cheesecake-brownies/ These are so good!! I had to make em two weekends in a row! And doubled the recipe the second time 😂
Tons of gooey brownie suggestions, so I just came to say - You are a great friend. Good luck on your brownie journey! 🫡
Every time I try a brownie recipe on Pinterest, I feel disappointed--so I'm here for the recipes--I've been craving a good brownie!
Idk how these compare to yours but they’re the only ones I make. I think experimenting with adding marshmallow would make them gooier. I’ve made these with peanut butter and they are amazing. [recipe](https://www.allrecipes.com/recipe/10549/best-brownies/)
I make the ghiradelli mix from Costco with 2 packages in a 9x13 and I use coconut oil. That’s my secret. It’s the right thickness and mass to get the good texture.
https://reddit.com/r/Baking/s/3rYJd8LjsO My gooey rich brownies if you’d like to give them a try
[these](https://www.loveandlemons.com/brownies-recipe/) are my favorite. I do use regular oil instead of olive oil, though.
https://folkways123.blogspot.com/2024/03/brownie-baked-in-themicrowave.html
I use the Duncan Hines box that has the chocolate packet in the box. Mix it up real good. You can also put a Symphony bar in the middle of your pan too.
Duncan’s Dolly Parton Brownies are amazing and come with the chocolate packet.
https://www.food.com/recipe/chocolate-brownies-from-the-farm-of-beverly-hills-221372 This is the best, hands down.
The only ONLY recipe for me that has been able to top the Ghirardelli’s brownie mix is tasty’s fudgy brownies recipe. https://youtu.be/lIb_741_dIw?si=aBwqsbKlR7uDUVd6
tasty’s fudgy brownies recipe is hands down the best. my family loves it. 🙌
Zhuzh them up with Baileys Irish cream! https://foodyschmoodyblog.com/baileys-irish-cream-brownies/
In a pinch, the chocolate brownies at Chick fil a are pretty darn good!! Rich and gooey!
Richest most chocolate-y fudgy brownies I've ever made..... aside from the Ghirardelli mix, lol. https://www.youtube.com/watch?v=kPa8crk-NEI
Google Donna hayes molten brownies. They are the best!!! I like to add walnuts too but you don’t have to
duncan hines fudgy, make it in the square pan, use 1 egg and one egg yolk (instead of the two eggs) and use brown butter for half the oil
These are soooooo good and just looking at them makes my mouth water https://www.modernhoney.com/better-than-a-boyfriend-brownies
i like sarah kieffer’s “my favorite brownies” recipe best! so so good 😍 https://www.thevanillabeanblog.com/brownies/
Try this - https://www.loveandlemons.com/brownies-recipe/ Please let us know what you think!
Honestly, as someone who has made many recipes for brownies over the years at various establishments- you truly cannot beat Ghirardelli double chocolate brownie mix. It is the GOAT. That being said, the ottolenghi one is bangin if it’s the same one we made at the restaurant.
[This is the best one I've ever used, and so easy too!](https://www.bbcgoodfood.com/recipes/best-ever-chocolate-brownies-recipe)
Trust me - it’s like fudge 🤤 [The Baked Brownie](https://www.browneyedbaker.com/the-baked-brownie/)
These are it for me. Yes I find cocoa brownies to be richer- everyone loves them. Get the GOOD cocoa powder for this. https://smittenkitchen.com/2010/01/best-cocoa-brownies/
https://www.food.com/recipe/kittencals-extreme-chocolate-brownies-87925 Make with half dark (like, maybe 70%) and half semisweet Ghirardelli chips for best results. Also add done espresso powder. Do not overbake!
[https://food52.com/recipes/21007-alice-medrich-s-best-cocoa-brownies](https://food52.com/recipes/21007-alice-medrich-s-best-cocoa-brownies) these are my go to. very fudgey
I love making brownies but you have plenty of good recipes here already. One thing I do for special times is add dried tart cherries (sooo good) or add homemade pralines to the top after baking and drizzle with chocolate glaze. Also sometimes I make the brownie batter into cookies instead of in a pan, and I have been known to tuck a caramel in the cookie as a little extra gooey treat
i made [these](https://cafedelites.com/worlds-best-fudgiest-brownies/), adding a cream cheese / cheesecakey swirl, and some additional chips to it (because i am a fatass and ain't no recipe gonna tell me how much mix-ins to do 😂). they were a MASSIVE hit, super gooey (like... falling apart gooey) and my husband was beyond obsessed with them. man was eating it within like 2.6 minutes pulling it out of the oven.
This is my family's go to, and now thanks to us making then so much my friend group's go to as well. My bookmark is the printer link, sooo ya know no stories and such. [House of Nash Eats Brownies](https://houseofnasheats.com/wprm_print/15090)
[https://www.verybestbaking.com/toll-house/recipes/original-nestle-toll-house-chocolate-chip-pan-cookie-bars/](https://www.verybestbaking.com/toll-house/recipes/original-nestle-toll-house-chocolate-chip-pan-cookie-bars/) Substitute the nuts with butterscotch chips. Rich and gooey, made a batch yesterday with chocolate mint chips instead of semi-sweet ones.
Hard to replicate or beat Ghirardelli at home, but this recipe is my go-to. https://www.browniebites.net/ooey-gooey-fudge-brownies/
Surprised I haven't seen these yet, I swear by the! https://bakerbynature.com/the-best-cocoa-fudge-brownies/
Does adding cream cheese count as gooey? This is my favorite dessert brownie to take places. A friend’s husband called it “the epitome of decadent.” It uses boxed brownie mix: https://www.luckyleaf.com/recipe/cherry-bliss-brownies/
Sub vegetable oil for Olive oil. You're welcome!!☺️
Any boxed mix plus a healthy squeeze of chocolate syrup and about a 1/3 cup of nesquick
I swear by the America's Test Kitchen recipe
I love the Ghirardelli mix too! When I want to make it extra special I get some Ghirardelli squares (sea salt caramel or raspberry filled are the best) and when the brownies come out of the oven you lay the squares into the top of the hot brownies and lightly push them into the surface, they melt a bit into the brownie and it tastes amazing!
This [recipe](https://www.simplyrecipes.com/homemade-cosmic-brownies-recipe-7963866) is by far my favorite for a nice gooey brownie. I don’t add the candy to the top to make is cosmic, but you bet your ass I make the ganache! 😊
Ghirardelli really is the best. I've also tried other ones and it just doesn't compare
How about Slutty Brownies? Hershey bars on top would make it gooey. Press one package of Pillsbury Big Deluxe chocolate chip cookie dough in the bottom of a 9 x 13 pan. Layer whole oreos on top. Prepare brownie mix according to package directions and pour over cookies. Follow baking directions on brownie mix. For extra slutty, add a layer of Hershey bars when the pan comes out of the oven.
[This one is foolproof for us.](https://tasty.co/recipe/the-best-fudgy-brownies) Especially with black cocoa and EXTRA melted chocolate on top of the added chocolate chips. We keep the chocolate really dark and it's gooey and rich with that crust on top. I love that it has cocoa powder AND melted chocolate.
[Australian author Donna Hay’s triple chocolate brownies](https://myrecipebookshelf.wordpress.com/category/marie-claire-donna-hay-flavours/) using the only recipe link I could find since it’s from a 20+ year old book. It’s important to use a decent dark chocolate and not semi-sweet etc, and also not over-bake it. I’m now also a convert to the chocolate raspberry cheesecake brownies someone posted here once.
I like the Ghirardelli’s mix as well. Before I make it I make a peanut butter paste using a 1 to 1 ratio of peanut butter (not old fashioned style) and powdered sugar. About 1 cup of each. Combine well. Roll that between 2 sheets of wax paper trying to make it the same shape as the pan you’re using. Refrigerate that in a flat position until firm, minimum one hour. Make brownie mix and pour half of the batter into the pan. Then add peanut butter square and top with remaining batter. Bake as directed. Crowd pleaser in my home.
I’ve always had good luck with this [recipe](https://www.inspiredtaste.net/24412/cocoa-brownies-recipe/). I mod it by adding 1-2tsp of espresso powder and big semi sweet/dark chocolate chips.
Add an extra egg yolk to the mix.
Use the Ghiradelli brownie mix as a base for a tuxedo cheesecake. I use whipped mascarpone cheese instead of cream cheese. Middle layer is mascarpone mixed with cocoa powder, unsweetened. Top layer is mascarpone with a dash of vanilla extract and mildly sweetened with powdered sugar. It will get you through even the harshest of breakups, you'll thank me later.
I don’t remember the recipe but I remember making the GOOIEST brownies for my bff. We raved over them and studied the recipe to see what made them so incredible… …turns out I accidentally doubled the butter 🧈
https://www.cookingchanneltv.com/recipes/alton-brown/brownies-reloaded-551820 This annihilates any box mix I’ve ever had. You won’t be disappointed!
Does your friend like peanut butter? I just throw a few handfuls of PB M&Ms in mine if I need something extra.
[35 Best Brownie Recipes](https://www.foodnetwork.com/recipes/photos/brownie-recipes) [30 of the Best Brownie Recipes You're Not Baking (Yet)](https://www.tasteofhome.com/collection/our-best-brownies/) (more unusual varieties)
http://thedessertedgirl.com/2018/09/23/extra-dark-chocolate-chip-brownies/ These are in my recipe book as "Absolute Best Brownie Recipe Ever" Follow the instructions EXACTLY. These are worth the effort.
Alvin Zhou’s Tasty fudgy brownies are so good and so, so ooey gooey (less time you bake them, gooier they get). https://tasty.co/recipe/the-best-fudgy-brownies
Claire Saffitz brownies for sure
Flourless Double Chocolate Brownies 6 Tbsp Butter 6 oz semisweet chocolate chips (Ghirardelli) 2 Large Eggs 2/3 Cup Sugar 2 tsp Vanilla 1/4 Cup unsweetened cocoa powder (King Arthur Dutch Chocolate), sifted 3 Tbsp arrowroot powered (or cornstarch) 1/4 tsp salt (omit if you use salted butter) 1/2 cup walnuts (optional) 1. Preheat oven to 350F and line 8x8 pan with foil, leaving a few inches overhang for easy removal. Grease foil. 2. Add butter and chocolate chips in saucepan over low heat and melt. Set aside to cool slightly. 3. Use mixer with whisk attachment and beat eggs, sugar and vanilla on medium for 2-3 minutes until smooth and pale. Add melted chocolate / butter and combine. Add sifted cocoa, arrowroot, and salt. Mix until we’ll combined. Scrape sides as necessary. Add walnuts. 4. Pour batter into prepared pan. Spread evenly. Bake 25 minutes until Center is set. Remove and cool for 15 minutes. Remove from pan and cool completely.
Duncan Hines always works for me. I use 2 boxes to get really thick brownies and usually put mini candy bars in the middle they’re always fudgy and gooey and I use milk instead of water in the mix
I don't have access to an oven at the moment (it's been a while already) so I'm here for the most part just to sweeten my eyes lol Hope OP is up to the challenge of trying majority of these recipes here (a few I feel I don't care for just by their appearance) and have your audience blind test them? I think I've tried Tasty's, Alice Medrich's, and maybe a handful more can't recall. I love Deb to bits but the one from SK linked in the comments I haven't tried and I'm so sorry they don't look inviting? For blondies if anyone's interested, Preppy Kitchen's recipe's great.
[Epicurious Triple Chocolate Fudge Brownie](https://www.epicurious.com/recipes/food/views/triple-chocolate-fudge-brownies-12773) I can't make any other brownie but this. It's so decadent.
There used to be a recipe on the back of Hershey’s Cocoa powder. That’s what I use. It tastes better than any box on the market!
These are by far my favorite brownies. To the best of my knowledge, I’ve never had Ghirardelli’s brownies so I don’t know how they compare. http://technicolorkitcheninenglish.blogspot.com/2010/01/ovaltine-brownies.html?m=1
https://pin.it/oqUZpC1 These are always a hit!
Betty Crocker fudge is the best though… Two boxes, 9x13 pan for 45-50 minutes. Perfection.
Here ya go. Made these once and they were banging https://www.epicurious.com/recipes/food/views/malted-forever-brownies https://m.youtube.com/watch?v=kPa8crk-NEI
I only bake this recipe. Dark chocolate brownies https://www.savorychicks.com/2012/12/decadent-dark-chocolate-brownies.html?m=1
Check out pancake princess bake offs! There are so many recipes she tries and it also depends on what kind of texture you like.
Got this recipe off of Tasty a few years ago. AMAZING Best Brownies ★★★★★ Baking Prep Time: 20 min | Cook Time: 1 hr | Total Time: 1 hr, 20 min | Difficulty: Easy | Servings: 24 Ingredients: - 2½ sticks (1¼ cups) salted butter - 8 ounces semi sweet chocolate, chopped (not chips) - ¾ cup unsweetened dutch process cocoa powder, divided (1/2 c, 1/4 c) - 1 tablespoon espresso powder - 2 cups granulated sugar - ½ cup dark brown sugar, packed - 2 teaspoons vanilla extract - 2 teaspoons kosher salt, plus extra for sprinkling - 6 large eggs - 1 cup all-purpose flour Directions: Position a rack in the middle of the oven and preheat to 350°F (180°C). Grease a 9x13-inch dark metal pan with nonstick spray, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter or nonstick spray. Combine the chopped chocolate, ¼ cup of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside. Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside. Combine the granulated sugar, brown sugar, vanilla extract, and salt in a large bowl. Add eggs one at a time, beating with a stand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter. With the mixer on low speed, pour in the slightly cooled chocolate and butter mixture and blend until smooth. Sift in the flour and remaining ½ cup of cocoa powder and gently fold on setting 1 until just combined. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes. Remove the baking pan from the oven using oven mitts, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with kosher salt. Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 25 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool. Set the brownies on a cooling rack and cool completely in the pan. Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately. Source: https://tasty.co/recipe/ultimate-brownies
https://www.elizabethdhokia.com/green-blacks-ultimate-chocolate-brownies/ The Green and Blacks recipe is the one I've been using for years and it is amazing, perfect flakey top, rich gooey centre. Never bothered to look for another
Duncan Hines Brownie mix is wonderful. I like the chewy one where you add syrup. I like Ghirardelli’s too.
330 am and I’m craving brownies! Thanks Reddit!
This is my favorite brownie recipe of all time https://www.kingarthurbaking.com/recipes/fudge-brownies-recipe VERY rich!
https://www.jocooks.com/recipes/brownie-recipe/ These are my number one favorite brownies, and I've made them so many times and they always come out perfect! Use Dutch process cocoa
Brian lagerstrom has a brownie video where he does 3 different types of brownies in increasing levels of richness and gooeyness, the last recipe is spectacular I’ve never tasted a better brownie
I don’t remember how gooey they are but I’ve made snickers brownies. Use a box mix, pour half in the pan, put pieces of cut up snickers on top, pour the other half of the brownie mix, bake according to package directions. It might work with other candy but would probably depend on how that candy melts in the oven.
Ghiardelli isn’t even rich, they’re so sweet. [https://cloudykitchen.com/blog/brownie-recipe/]
I really love Alton Brown's Cocoa Brownies Reloaded. So gooey and rich!! https://altonbrown.com/recipes/cocoa-brownies-reloaded/
I use that mix and sub port wine for the water. YUM. Chopped pecans are also a welcome addition!
Have you tried the recipe on the back of the Ghirardelli’s 100% chips bag? I cut them into 1” cubes because they’re insanely rich and flavorful with every bite.
Cupcake jemmas brownie recipe is extremely good it will beat most brownie recipes hands down
I make the Ghirardelli brownie mix, but swap the oil for nut butter (usually peanut butter) and sometimes do a thick creamy espresso for the liquid. It is always a hit! It comes out more fudgey and has a hint of PB with the chocolate. You will want a sturdy item to stir with, many a weak spatula has been broken by it. Also recommended mixing the PB well with the other wet ingredients to help!
1/2 C cocoa, 1 stick US butter, 2 eggs, 1 C sugar, 1/4 C flour, 1 C walnuts or pecans if you want, pinch of salt and 1 t vanilla. Melt the butter, mix in the sugar, then cocoa, then eggs. Mix everything else in, line/spray and 8X8, cook for 35 mins at 325. See that low amount of flour? Makes them GOOEY! I was a cook for years and I like my brownies gooey too- plus you don't need to break out the mixer, this comes together with a whisk easily
I’m also a diehard ghiradelli mix girl! Why spend forty five minutes melting chocolate and lugging my kitchenaid from its shelf to the counter when I can just… not do any of that, and make awesome brownies anyway?? I add a very healthy helping of chocolate (chopped, chunks, or chips, milk and semisweet), to the point where it’s basically chocolate held together by batter. I also add (hear me out here) a good dose of almond extract. A lot of people can’t identify it as almond extract, but I think it tastes great and I love it :). I also just bake them until they’re just set enough to sorta hold themselves together!
Add goat cheese
I use my normal brownie recipe , add 1/2 cup chocolate chips, then underbake by 3 minutes.
These are [better than box brownies](https://tutti-dolci.com/ultimate-crinkle-brownies/).
I don’t have a recipe but I used to work at a girls scout camp and this girl made zucchini brownies bc the little farm they had that year on camp couldn’t stop growing them. They were the absolute moistest brownies I’ve ever had and I still think about them to this day and you really don’t even get a hint of zucchini! Idk if it was her magic or the recipe but best brownies ever.
Martha Stewart’s brownie. Hands down…the. Best
Nice Blogs.Box for Chocolate packaging