Do you like drippy, gooey chocolate? Yes? Good, you’re in the right place today.
I’ve made you an epic brownie. It’s going to blow your mind, knock your socks off, and make you the envy of everyone you know. They’re that good.
Just a few simple ingredients makes these Brownie Gooey Bars my favorite brownie EVER.
Sometimes you just NEED CHOCOLATE, am I right? Usually on those days when the chocolate craving hits hard and fast, a simple candy bar won’t do.
I don’t want a truffle.
I don’t want a Kit Kat or a Hershey Bar. Sadly, Reese’s also doesn’t satisfy in my times of dire chocolate need.
What do I crave when the chocolate fix hits with a vengeance? Brownies.
Last week I wanted brownies and I wanted them RIGHT THAT MINUTE.
I didn’t get them that minute, but I did get them about 40 minutes later.
Because that’s how long it took to mix, make, and bake these gooey bars. Just 40 minutes to chocolate bliss.
I think my desire for brownies when I crave chocolate comes from living so close to the See’s Candy factory growing up. The air would permeate with the smell of freshly baked brownies. Sometimes I walk around my house and the memory hits me so hard, it feels like I’m standing on my parents’ front porch.
Normally I love making brownies with my favorite brownie recipe, or even my favorite one bowl brownie recipe. Those are both amazing recipes and I triple love a from-scratch brownie. But sometimes I just crave a box mix. I think it comes from growing up using it. We never made completely from scratch cakes or brownies or pie crusts growing up, so sometimes I just crave that childhood memory.
Also, using a box makes these come together super fast. And when you have a I NEED IT NOW craving for chocolate, time is important.
I made these gooey bars like I make all my other versions. You start with a box mix and add an egg and a stick of butter. The dough is very stiff. If you have one, use a stand mixer. The dough comes together much faster that way. If you’re using a hand mixer, it will work, but it’ll take longer, so keep that in mind. I don’t recommend doing this by hand unless you have rock star biceps. And if you do, please email me your workout. Thanksmuch.
Half the dough gets pressed into a pan. Be sure you spray it with cooking spray! Even better, line it with foil AND spray it. These suckers can get sticky!
Half a can of sweetened condensed milk goes on top, along with a cup of chocolate chips. I used dark chocolate chips, but you can use any kind you have in your pantry. You can also use chopped candy bars: Reese’s, M&Ms, Butterfingers, Rolos, Almond Joy, Kit Kat….etc.
Tip: when you’re pouring on the sweetened condensed milk, make sure it does not touch the edges of the pan. Drop the remaining dough on the top of the bars and press it around the edges as much as possible to create a seal. If the SCM is touching the edge of the pan, it will bubble up and brown. That’s not necessarily a bad thing, but it becomes like caramel and gets very sticky (for removing and for eating).
I let these cool to room temperature on the counter before cutting them. They stayed gooey and drippy, like you see in the photos. If you want them to keep that look, store them at room temperature. If you chill them, the’ll firm up and be gooey, but less drippy. Your choice!
Seriously. Best way to eat brownies. EVER.
Suddenly, I’m getting another brownie craving….
Brownie Gooey Bars
- 1 approximately 18 ounces brownie mix
- 1 egg
- 1/2 cup 1 stick unsalted butter
- 1/2 cup sweetened condensed milk regular or fat-free
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350°F. Line a 9x9” pan with foil and spray with cooking spray for easy removal.
- Add brownie mix, egg, and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat until at thick mixture forms (thicker than cookie dough). You can do this with a hand mixer but it will take a really long time!
- Press half the mixture into the bottom of the prepared pan. Top with the chocolate chips and pour the sweetened condensed milk over the top, but try to not let the milk touch the edges of the pan. (That will cause it to bubble and brown.) Break pieces of the remaining dough and drop them evenly over the top of the bars, then press gently to compact.
- Bake for 27-32 minutes, until the top starts to loose the glossy look. Cool to room temperature before cutting.
- Store at room temperature for maximum gooeyness.
Nutritional information not guaranteed to be accurate
Sweets from friends:
Brownie Batter Cheesecakes with Fudge Brownie Crust by Half Baked Harvest
Brownie Carmelitas in a Skillet by i am baker
Snickers Brownie Cookies by Something Swanky
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: June 3, 2014