Dessert

Easy Gooey Brownies Recipe

BySophie Carsel February 4, 2026February 4, 2026

Introduction

These easy gooey brownies are a chocolate lover’s dream, combining a rich, fudgy texture with luscious swirls of caramel or hazelnut spread. Perfectly balanced between soft and slightly crisp, they make a delightful treat for any occasion.

A square chocolate brownie is cut into 16 pieces, placed on a blue surface with some crumbs scattered around. The brownie has a cracked top layer showing rich, gooey melted chocolate swirls inside. The texture looks soft and slightly fudgy, with parts of the top having a shiny, moist look from the melted chocolate. Two pieces are slightly pulled away from the main batch, revealing a dense, dark brown inside. A knife with a black handle lies on the right side, with some chocolate residue on the blade. The background is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

150g butter
75g light soft brown sugar
150g plain chocolate, broken into pieces
1 tbsp golden syrup
3 eggs
125g golden caster sugar
1 tsp vanilla extract
150g plain flour
½ tsp baking powder
3 tbsp cocoa powder, plus more to dust
4-6 tbsp dulce de leche, caramel, or chocolate hazelnut spread

Instructions

Step 1: Heat the oven to 180°C (160°C fan)/gas mark 4. Line a 20cm square cake tin with baking parchment.
Step 2: Gently melt together the butter, brown sugar, plain chocolate, and golden syrup over a low heat until smooth. Remove from heat.
Step 3: In a large bowl, whisk the eggs and golden caster sugar until light and fluffy, which should take a few minutes.
Step 4: Stir in the vanilla extract. Sift the plain flour, baking powder, and cocoa powder over the mixture and add the melted chocolate mixture.
Step 5: Fold everything together quickly to combine, then spoon half of the batter into the prepared tin.
Step 6: Dot scoops of dulce de leche, caramel, or chocolate hazelnut spread over the batter, then cover with the remaining brownie mixture.
Step 7: Add more dollops of caramel or spread on top if desired, then bake for 30 minutes. The surface should be set with a slight crack, while the inside remains slightly wobbly.
Step 8: Remove from the oven and let cool completely before cutting into squares. Dust with cocoa powder or icing sugar, or drizzle with extra caramel before serving.

Tips & Variations

For extra gooeyness, don’t overbake – the center should still wobble slightly when you take the brownies out.
Swap the plain chocolate for dark or milk chocolate to adjust sweetness to your liking.
Try adding chopped nuts or chocolate chips for added texture.
If you prefer, substitute the dulce de leche with peanut butter or fruit jam for a different flavor twist.

Storage

Store the brownies in an airtight container at room temperature. They will keep well for up to 3 days. To reheat, warm gently in the microwave for 10-15 seconds for that fresh-baked softness.

How to Serve

A close-up view of a batch of 16 chocolate brownies cut into square pieces and arranged in a roughly 4x4 grid on a dark blue textured board, with one brownie a bit separated in the front showing a moist, dense interior and shiny melted chocolate pockets, the surface of each brownie has a cracked, slightly crisp crust with rich dark brown tones and occasional lighter swirls of chocolate or caramel. A silver knife with a dark handle rests in front of the brownies on the board, and the whole scene is set against a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of chocolate in this recipe?

Yes, you can use dark, milk, or even white chocolate depending on your preference. Just ensure it melts smoothly with the butter and sugar.

How do I know when the brownies are done baking?

The top should be set with a slight crack, but the center should still have a gentle wobble. Overbaking will result in a drier texture rather than gooey.