Gooey Brownies

by Kathy Strahs on January 6, 2011 · 20 comments

Post image for Gooey Brownies

Happy New Year! I’m excited to resume blogging over here on Cooking On the Side after my little holiday hiatus. Even while we were away for a week in Scottsdale, Arizona I still couldn’t keep myself out of the kitchen. I made a pretty pink birthday layer cake for my mom, chocolate cupcakes for my baby son (he’s already 1!) with little candy Nemo clownfish on top, and a broccoli casserole to accompany my mom’s prime rib on Christmas Day. Vacation is a time to relax, and for me cooking is my favorite way to unwind.

I debated whether to post this brownie recipe now, during the first week of the new year. I know this is a time when a lot of people start trying to eat healthier (I should be one of them, but so far it’s not happening). At first I thought that photos of super-rich, gooey brownies – from a recipe on the back of the See’s chocolate chips package – would be the last thing someone on a new regimen would want to see.

But then I thought, “Hey, it’s just pictures!” If brownies brimming with a pound of brown sugar and half a pound of butter aren’t on your diet, you can at least look at them and it won’t cost you any calories. Go ahead and bookmark this one for the next bake sale or potluck – you can always sneak one for yourself (I won’t tell) and give the rest away. 🙂

Gooey Brownies

* While the See’s semi sweet chocolate chips package comes in a 16 oz size many other brands (e.g., Ghirardelli, Nestle Toll House) come in 12 oz, so be sure to check the package to make sure you’ve got enough.

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{ 20 comments… read them below or add one }

sally January 6, 2011 at 4:18 PM

These brownies look fantastic! Good thing it’s just a picture of them I’m looking at. If they were actually in front of me, I’d be all over them!
sally´s last blog post ..A Healthy Date Smoothie to Bring in the New Year


Sylvie @ Gourmande in the Kitchen January 6, 2011 at 4:24 PM

Wow, I’ve never seen sweetened condensed milk as part of a brownie recipe before, now I’m intrigued. I’ve seen those See’s chocolate chips before and have been meaning to try them for some time, now I have the perfect excuse! I bet the sweetened condensed milk makes these brownies extra fudgy.
Sylvie @ Gourmande in the Kitchen´s last blog post ..granola deconstructed


Kathy January 6, 2011 at 5:28 PM

I think you’re probably right, sweetened condensed milk does seem to have that effect. They really are incredibly fudgy!


Erin January 6, 2011 at 6:31 PM

Kathy – these look positively sinful! <3!
Erin´s last blog post ..Cranberry Christmas Centerpiece


The Duo Dishes January 6, 2011 at 6:56 PM

A pound of brown sugar never hurt anybody? Or did it? 🙂 Oh well! Sometimes you just need a brownie.
The Duo Dishes´s last blog post ..Less Can Be More


Jenn January 7, 2011 at 2:04 PM

OMG Im making these tn! Thankyou for sharing the recipe, they look incredible! I also want to make these red velvet cupcakes this weekend lolz, clearly my new years resolution was not to eat healthier!


Mojo Mama January 7, 2011 at 10:43 PM

I made these tonight to go with some Petite Lasagna that we made for dinner, and it was a HUGE hit! Thanks so much for sharing, I’ll definitely be making these again! (I just try really hard not to think about how much brown sugar and butter there is in it!)
Mojo Mama´s last blog post ..Weightloss Wednesday Kickoff! – Jan 5 11


Kathy January 7, 2011 at 10:55 PM

Fantastic! Everything in moderation, right? 🙂


kathy j January 8, 2011 at 12:31 PM

Kathy – where do you find See’s Semi Sweet Chocolate Chips?


Kathy January 9, 2011 at 3:25 PM

Here in CA they sell them at the See’s stores, but I believe they carry them on their website as well.


Sharlene January 9, 2011 at 1:57 PM

To me, gooey brownies are the only way to go. These are already bookmarked 🙂
Sharlene´s last blog post ..Homemade Oreos


Alisa January 20, 2011 at 9:38 AM

Holy cow! sweetened condensed milk (yum) AND a pound of brown sugar (double yum) AND two sticks of butter (have mercy!). Maybe it’s just because I’m thinking I *must* diet that this pile of sugar and fat appeals soooo much. Nonetheless, it sounds so insanely rich I will have to try it. LOL. Thanks, I’m stashing the recipe.


Dean December 2, 2012 at 12:46 AM

My oven is accurate, but for some reason mine always need to bake for 60 minutes, not 35. Be careful with the See’s brownie recipe; check with a toothpick at 35 minutes and see if you need to keep them in longer. (PS They are amazingly delicious brownies, for all you wondering).


Angela March 7, 2013 at 1:30 AM

Thank you, thank you, thank you for posting this!!!!!! I live overseas (where I can’t buy Sees’s candy) and used the chocolate chips that my mother-in-law sent us for Christmas to make these brownies. They were amazing! Rave reviews from friends and staff at school I shared them with. SOmeone threw out the bag before I could save the recipe. I was so glad to find it here. 🙂


Angela March 7, 2013 at 1:31 AM

Making them without the See’s chips this time unfortunately, I’ll have to let you know how they turn out with Ghiradelli’s semisweet chips as a substitute.


Kathy Strahs March 7, 2013 at 7:31 AM

Hooray! I’m so glad it all worked out. 🙂


Angela March 8, 2013 at 9:06 PM

Well I made the brownies for a party last night with the Ghiradelli’s chocolate and I have to say that the See’s chips were much creamier and glossier and had a smoother chocolate flavor to them. However, the consistency of the brownies turned our better this time. I think that I misread the package directions the first time and melted the brown sugar with the butter. The bottom of the brownies were hard to cut through and had a really chewy texture. This time I only melted the butter and then mixed it with the sugar off of the heat before I added it into the chocolate mixture. They turned out great. However, they were still raw in the middle at 35 minutes. I think it took closer to 50 minutes of baking time using a clear glass baking dish. Thanks again! I will definitely make these again. 🙂


Sophie September 30, 2017 at 3:36 AM

what is all purpose flour equivalent to in the UK?


Kathy Strahs September 30, 2017 at 6:52 AM

I’m not sure? It’s the regular white or unbleached flour you might use, not whole wheat, with no other ingredients mixed in (i.e., not self-rising). ~ Kathy


Jeannie November 12, 2020 at 6:48 PM

I make these all the time (granddaughter’s favorite!) Don’t overtake, but DO store in the fridge. At room temp they just seem mushy, but chilled, they are nice and chewy.


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