Tessa's Recipe Rundown
Taste: The stuff chocoholics dream about.
Texture: Well, that’s the best part about these brownies! Ooey, gooey, fudgy, with chewy edges. Gimmmmeeee.
Ease: Easy peasy, but you’ll dirty maybe a few more dishes than with a typical brownie recipe.
Appearance: I mean, c’mon. Who could resist??
Pros: Amazing twist on an already perfect brownie recipe. A little braggy, I know, but I gotta be honest!
Cons: Not even remotely diet-friendly. Sorry (not sorry).
Would I make this again? Yes.
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Oh my god, you guys. This recipe is ridiculous. Like straight up insanity. This is what happened when I denied a craving for brownies for a week straight. I suddenly found myself in the kitchen pulling together all the ingredients to make my Ultimate Brownie recipe (which took 6 batches to perfect) when I decided I wanted to switch things up a bit, kick the recipe up a notch if even possible.
I snooped around my stash of baking goodies and found a bag of peanut butter chips. Seemed promising, but I was nearly out of peanut butter so that wouldn’t go far. I had plenty of other chips and mix-ins but I wanted to do something a little more special. I remembered seeing something about adding sweetened condensed milk in between two layers of brownie batter before baking on Pinterest and was suddenly on this Ultimate Gooey Brownies adventure.
The adventure resulted in something so amazing and wonderful I just had to share as soon as I could. If you love chocolate, if you love brownies, if you love ooey and gooey, you’re going to die over these Ultimate Gooey Brownies. Don’t say I didn’t warn you!
If you make these Brownies, be sure to take a picture and tag it #handletheheat on Instagram. I love seeing your photos!
RECIPE UPDATE
Please take a look at the note within the recipe. After many mixed comments (some readers loving the recipe, others saying it was a failure) I went back into the kitchen for some further testing to see if there really was a problem. Unfortunately, I was unable to replicate the bad results however I’ve made some changes to the recipe detailed in the notes that should fix any problems that folks might be having. Thanks for all the feedback friends, my goal is to always share the best recipes possible and I couldn’t do it without you!
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Ultimate Brownies (the original!)
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Ingredients
- 2 cups semisweet chocolate chips, divided
- 1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
- 4 ounces unsweetened chocolate, chopped
- 1 1/2 cups granulated sugar
- 3 large eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon fine sea salt
- 3/4 cup sweetened condensed milk
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil and spray with nonstick cooking spray.
- In a large microwave-safe bowl, combine 1 cup chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.
- In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until well combined. Pour half of the batter into the prepared baking pan. Bake for 10 minutes.
- Sprinkle with the remaining cup of chocolate chips and pour the sweetened condensed milk over the top. Pour the remaining batter over. Return to oven and bake for about 35 minutes, or until a tester comes out with moist crumbs still attached. Do not overbake. Let cool to room temperature then place in the fridge to chill. The brownies are easiest to cut when chilled and can be served chilled, at room temperature, or warmed in the microwave.
These look AMAZING, and I definitely want to make them sometime soon. But can I just ask: do you think it’s particularly important to use fine sea salt rather than just regular salt? For that matter, I never bother buying unsalted butter (I’m on a tight budget) so I usually just skip the salt altogether, and my stuff doesn’t seem to turn out any worse for it. Do you think it would be okay to do that here?
You can always use table salt in place for fine sea salt! I would say use your best judgement with the salt, it’s impossible to know the salt content of the butter because there’s no regulated standards unfortunately.
!!!!!!!!!!!! I’m literally speechless! This is perfect!
These look like they would be sooo delicious out of the oven! Current state: craving chocolate.
Great recipe! 🙂
Sydney
For the Love of Baking, http://www.forloveofbaking.com
OMG looks gorgeous. Love how moist and ooey gooey it looks. I haven’t made brownies in like…forever. I used to make it all the time at my old job since a deconstructed brownie was part of our dessert menu. Haven’t made or had it since, but now I am tempted!
Ohmygod I agree, these are insane!!!! As soon as I saw the dripping middle of these on Facebook, I knew I needed the recipe – WOAH!
These are CRAZY. Jaw-dropping, as Christina said. but in the best way.
When I saw that photo, my jaw dropped. What the heck is that deliciousness and how fast can I get it in my mouth?!!?!
I can’t wait to try this!
These brownies look over the top amazing!
I can’t even…I’m like drooling just looking at these, they’re gorgeous!
LOVE!
Ugh, oh my gosh, YES! I so need these gooey brownies. I wanted to let you know that I LOOK FORWARD to seeing your awesome recipes in my inbox every morning! And I love love love your photography! You’re like a food photo taking goddess or something. ♥
Wow what a wonderful comment to wake up to! Thank you so much!! 🙂 🙂