‑ 1 cup (226 g) unsalted butter, softened
‑ ¾ cup (150 g) granulated sugar
‑ ½ cup (100 g) dark brown sugar, packed
‑ 2 large eggs + 1 egg yolk
‑ 2 tsp vanilla extract
‑ 1 tsp salt
‑ 1 tsp baking powder
‑ 1¼ cups (160 g) all‑purpose flour
‑ 1 cup (170 g) chocolate chips or chunks (semisweet or dark)
‑ Optional: ½ cup chopped nuts, or swirl of caramel
Instructions:
- Preheat oven to 350°F (175°C). Grease a square baking pan (9×9‑inch works well) or line with parchment, leaving overhang for easy lifting.
- In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 2‑3 minutes).
- Add eggs (one at a time), then the extra yolk, beating after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet mix, mixing until just combined. Do not overmix.
- Fold in chocolate chips (and nuts or other mix‑ins if using), reserving a few chips to sprinkle on top.
- Spread batter evenly into the prepared pan. Smooth surface. Sprinkle reserved chips on top.
- Bake for about 20‑25 minutes. Edges should look set and slightly golden; center may seem soft or jiggly—that’s what gives gooey texture. If you prefer slightly more molten center, bake closer to 20 minutes; for firmer but still moist center, bake toward 25 minutes.
- Remove from oven and allow to cool in pan on wire rack for about 10 minutes. Then, using parchment overhang, lift out and cut into squares. Serve slightly warm so chocolate is melty.
Variations and flavor twists
Double chocolate: Use cocoa powder in the batter, add chocolate chunks or molten chocolate pieces in center. Fudge swirl or ganache ribbon can add luxury.
Salted caramel: swirl in salted caramel sauce, sprinkle sea salt flakes on top after baking.
Nutty versions: add chopped pecans, walnuts or hazelnuts. Toast nuts first for depth of flavor.
White chocolate & macadamia: use white chocolate chips, macadamia nuts, maybe a touch of orange zest.
Peanut butter swirl: drop dollops of peanut butter into batter; swirl gently before baking.
Espresso or coffee kick: add a teaspoon of espresso powder to the wet ingredients; enhances chocolate flavor.
Fruit additions: add raspberries, cherries or dried fruit for bursts of flavor; be mindful of moisture (fresh fruit adds liquid).
Gluten‑free or vegan options
Gluten‑free: substitute flour with gluten‑free flour blends. Possibly add a bit more binding (e.g., xanthan gum) if the blend lacks structure.
Vegan: use vegan butter or coconut oil, replace eggs with flax eggs or commercial egg replacers, use dairy‑free chocolate chips. Be aware texture may differ; bake a bit longer or adjust moisture.
Tips for achieving ideal texture
Measure flour by weight; too much flour makes treats dense rather than gooey. Don’t overbake; ovens vary, so start checking early. Use high‑quality chocolate for better melting and flavor. Let treat rest slightly before cutting; residual heat helps set while maintaining goo. Chill slightly if want cleaner cuts (but not too much or gooeyness is lost). Edge pieces will bake faster; center pieces need more attention.
Presentation and serving suggestions
Cut into squares, serve warm. Pair with ice cream (vanilla or salted caramel flavors complement well). Drizzle chocolate or caramel sauce on top. Dust with powdered sugar. Serve with fresh berries. For special occasions, serve in ramekins or individual portions; warm chocolate morsel in center.
Occasions and audience
These treats are perfect for gatherings, casual dessert after dinner, bake sales, family indulgence, or even as gifts. They appeal to chocolate lovers, children, anyone craving comfort, or those who enjoy meltiness in desserts.
Nutritional considerations
