Best Gooey French Brownies
If you like gooey brownies, you’ll love these Best Gooey French Brownies. Rich, chocolate decadence with a crispy top. Simply the best!
These brownies are a staple in the home of my former thesis advisor, Cara. She brought them to a lab event many years ago, and I immediately asked for the recipe. They were that good.
These brownies are not chewy but rather more fudge-y and, as Cara put it, “wet.” They have a nice crispy top and are truly decadent. I love having recipes for different styles of brownies, like these Chewy Fudgy Brownies from America’s Test Kitchen. Rarely do I come across a brownie that I don’t like!
Cara couldn’t remember the source of this recipe, but she thought they were called “French Brownies.” I’ve done some internet searching and am unable to locate the original source or title, so for now they will keep that name.
This recipe reads like a lab protocol, which is one of the reasons I love it. You don’t have to be a scientist to follow this recipe, but if you are one, you’ll appreciate the format!
While some brownie recipes call for just cocoa powder, this recipe uses real chocolate which gives them an intense and authentic chocolate flavor. If you love chocolate, you must try Best Gooey French Brownies!
Gluten Free Option for Best Gooey French Brownies
I have not tried it myself, but I have good luck using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in place of all purpose in many baked good recipes.
Want more brownie recipes?
Check out these other recipes:
Chewy Fudgy Brownies
Coconut Butterscotch Chip Brownies
Dark Chocolate Mascarpone Brownies with Blueberry Ganache
Red Velvet Brownies with Cheesecake Swirl
Ina’s Outrageous Brownies
Roasted Cherry Brownie Sundaes with Cherry Port Sauce
Pumpkin Spice Kiss Brownies
Dairy Free Brownies (MSPI)
- 2 sticks unsalted butter
- 8 ounces unsweetened chocolate
- 2 cups granulated sugar
- 4 eggs
- 1 teaspoon of vanilla extract
- 1/2 cup all purpose flour
- Preheat oven to 350 degrees F.
Make Mixture 1:
- Melt butter and chocolate in the top of a double boiler, whisking until smooth. Cool to room temperature.
Make Mixture 2:
- In a medium bowl, combine sugar, eggs, and vanilla extract.
Finish and Bake:
- Add Mixture 1 to bowl containing Mixture 2, stir to combine, then fold in 1/2 cup flour.
- Pour batter into a pan. You may use an 8-inch square dish for thicker brownies or an 11×7-inch rectangular dish for a bit thinner brownies. Bake for 25 – 35 minutes, time will depend on the size pan you use.