Ooey Gooey Brownies Recipe 45

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.

OOEY GOOEY BROWNIES FOR TWO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 serving-size oven-proof custard dishes.
• Place chocolate and butter in a small microwaveable bowl. Microwave on high 1 minute. Stir until chocolate melts completely. Add sugar. Stir in beaten egg and vanilla extract. Mix thoroughly. Add flour; mix well. Divide brownie batter between 2 prepared custard dishes.
• Bake in preheated oven until center of brownies has risen and surface appears glossy, 25 to 30 minutes. Let cool slightly before serving.

GOOEY OREO BROWNIES

Steps:

• Preheat the oven to 350 degrees. Line an 8x8 inch dish with aluminum foil or parchment paper. In a medium sized bowl combine melted butter, cocoa powder, and sugar. Add in the eggs and vanilla and combine.
• Stir in the flour and fold in the chocolate chunks. Spread half of the batter into the prepared pan. Place 12 Oreos in a single layer. Spread remaining batter on top of brownies. Use the rest of the Oreos to crush and sprinkle on top.
• Bake for 30-35 minutes until they are set. The center will still be gooey so remove from oven and let cool completely.

THICK & GOOEY BROWNIES

Steps:

• 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.

GOOEY BUTTER CAKE BROWNIES

Steps:

• Equipment:.
• 9x9 baking dish.
• Stand mixer.
• Preheat oven to 350 degrees F. Spray a 9x9 inch square baking pan with nonstick spray, line with parchment paper leaving an overhang of 1-inch on the sides, then spray parchment paper.
• Prepare fudge brownie batter according to package instructions and bake for 20 minutes. In a medium bowl, whisk to combine flour, baking powder and salt. In a separate bowl or measuring cup, whisk to combine milk and sour cream.
• To make the butter cake batter, in the bowl of a stand mixer with paddle attachment, beat to combine butter and granulated sugar on medium speed until light and fluffy, about 1-2 minutes. Add 2 eggs, one at a time, and beat until combined. Reduce speed to low and add flour and milk in 3 additions, beginning and ending with the flour; set batter aside.
• To make gooey topping, beat the cream cheese until smooth, then beat in 2 eggs, confectioner's sugar and lemon juice until smooth and well combined.
• Spoon the butter cake batter onto the brownie and use a small offset spatula to spread evenly over the brownies. Pour gooey topping over the batter and smooth into an even layer. Bake for 45-50 minutes until topping baked through but still soft when tested with a cake tester or toothpick.
• Let cool, then dust top with confectioner's sugar. Cut into squares to serve.

OOEY GOOEY FUDGE BROWNIES

Steps:

• Preheat oven to 350F
• Prepare an 8x8 aluminum square baking dish with a light coating of cooking spray, or wipe with a small amount of shortening.
• In a bowl, combine the white sugar, melted butter, and vanilla extract until smooth and fluffy.
• In a second bowl, sift together the flour, cocoa powder, salt, and baking soda.
• Beat the eggs, one at a time, into the sugar and butter mixture, until thoroughly combined.
• Add the flour mixture in 2-3 additions, mixing slowly until just combined.
• Toss the chocolate chips in about 1TBS of flour, and then fold into the batter.
• Pour batter into pan and use a rubber spatula to level off the top.
• Bake for 20-25 minutees. Brownies are done when edges are set and have started to pull away from the sides of the pan. The center may appear to be slightly jiggly, but will firm up once brownies have cooled.