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I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Gooey Brownies


This recipe is actually a classic recipe that I got off of the Baker’s unsweetened chocolate box. I use 2 teaspoons of pure vanilla extract and I under-bake the recipe so that the brownies have a crusty topping but are moist and fudge-like inside. That’s the way that I happen to like them. You can always bake them a bit longer if you prefer.

You may also double this recipe and bake it in a larger pan.  If the brownies actually last longer than a day,  warm them briefly in the microwave; moist, gooey chocolate heaven! If this is how you like your brownies, you’ll love this simple recipe.


Gooey Brownies



  • 8 tablespoons (1 stick) butter, cut into pieces
  • 4 ounces best quality unsweetened chocolate, broken into pieces
  • 11/4 cups sugar
  • 2 teaspoons Rain’s Choice pure Vanilla Extract
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup unbleached all-purpose flour
  • 2/3 cup walnut or pecan pieces, lightly toasted (optional)


  1. Heat oven to 350 degrees F. Position rack to lower third of oven
  2. Grease an 8-inch square metal pan or line it with aluminum foil, pressing it against the four sides so that it fits tightly.
  3. Melt the butter and chocolate in a medium saucepan on warm or place in a small bowl and heat carefully in the microwave until the butter is liquid and the chocolate has melted. Stir the two together and allow to cool slightly.
  4. In a medium bowl add chocolate-butter mixture (If you used a saucepan to melt the butter and chocolate, use it as your bowl). Stir in the sugar, vanilla and salt. Add 1 egg, and beat with a wooden spoon until it is incorporated. Do the same with the second egg. Stir in the flour and beat well until the batter is smooth and glossy and starts to pull away from the sides of the bowl. Sir in the nuts if using and scrape everything into the baking pan.
  5. Bake for about 20 – 24 minutes or until the brownies pull away slightly from the sides of the pan. (This requires a keen eye.) The top of the brownies will be a bit crusty but the center should be gooey still.
  6. Cool brownies on a rack. If you have used foil, you can remove the brownie “cake” and chill it. Turn the “cake” out upside down on a cutting board and remove the foil. Cut into squares.
  7. Makes 16 brownies.


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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
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Comments (1)

  • Kathy


    This is very similar to the one I use from the very old Betty Crocker cookbook. Best damn brownies in the world, but they are even better when I make them with your vanilla sugar. I’m out it now and made brownies last week without it and, though still good, they were really missing that extra special something. The flavor was noticeably flat. I recommend adding it to your recipe here. I don’t know what I’d do without your vanilla sugar. LOVE IT!


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