Updated: Nov 15, 2020
Oh, the indulgence. Oh, the satisfaction. Get ready for our first truly decadent demo! For tips and to bake-along live, just follow along with the video.
Prep: 30 minutes
Bake: 25 minutes
Rest time: 2 hours (only if you can wait!)
Gooey Brownie Recipe:
4 oz (about 3/4 cup baking chips) chocolate (I'll use half unsweetened and half semi-sweet -- grab what you have. All bittersweet works great too!)
4 oz unsalted butter
1 cup sugar (light or dark brown or granulated!)
1/4 t salt
1 t vanilla extract
3/4 cup AP flour
The Gooey Goodness:
1 can sweetened condensed milk
1 1/2 t Vanilla Extract
Mix-ins! Grab your favorite nuts or baking chips or cookies (they will get soft) and get creative! To make a similar brownie to our German Chocolate Cake Bars grab pecans and sweetened coconut. I'll be making something brand new and off the cuff! Get creative!
Pre-heat the oven to 350 degrees.
Prepare an 8 x 8 inch or 9 x 9 inch pan (or a round pan!). You can use a large pan, the bars will just come out a little thinner. Make sure you grease the pan well and, if you have parchment, I recommend a layer on top. You only need to grease any area not covered by parchment.
Melt together the butter and chocolate over a double boiler or in the microwave (just make sure you don't go over 30 second intervals in the microwave, stirring in between).
Once it is melted and combined, whisk in the sugar and salt.
Whisk in the eggs, one at a time until combined, and the vanilla extract.
Whisk in the flour all at once.
Spread the brownie batter into your prepared pan and par-bake it, 12-15 minutes until just getting set.
For the gooey goodness, whisk together the sweetened condensed milk, egg, and vanilla extract.
Chop up your mix-ins of choice (I used Reese's Peanut Butter Cups, peanut butter chips, and peanut butter Oreos! Go wild if you'd like!) reserving some for topping.
Very carefully and evenly pour the gooey goodness over your par-baked brownie base, ensuring that it is as evenly spread as possible.
Top the gooey goodness with your reserved mix-ins and bake for 20-25 minutes until the topping is set in the middle and browning on the edges.
If you want it to be cleanly cut, cool the brownies and wrap the pan, putting it into the freezer for 2 hours.
Otherwise, cool a little so the gooey goodness doesn't goo all over your plate, and enjoy! For my live batch I rested the brownies for 1 hour in the fridge and then unmolded and sliced. Check out my update at the 43:55 mark!