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Whether it’s a treat after dinner, a moment of indulgence in the afternoon, or a thoughtful gift for someone you care about— gooey brownies offer something no other dessert can replicate. It’s not just the taste, though the richness of chocolate certainly helps. It’s the texture — that soft, dense, melt-in-the-middle feel that leaves you closing your eyes after each bite.
At Dello Mano, we’ve been perfecting gooey brownies for over 18 years. As artisan bakers, we’ve learned that texture isn’t just about ingredients. It’s about emotion. Gooeyness brings a sense of comfort. It feels homemade, nostalgic, personal — and when done right, it’s a luxurious experience.
And we believe in sharing the joy — so today, we’re letting you in on a few of the secrets we’ve learned over nearly two decades of small batch brownie making.
Let’s be clear: a gooey brownie isn’t simply underbaked or raw. It’s intentionally crafted to sit in that sweet spot between molten and firm. The centre holds together but stays soft. The edges offer a slight chew. The top? A glossy, crackled crust that hints at the richness within.
The difference between cakey and fudgy brownies often comes down to the ratio of fat to flour, the type of chocolate used, and the baking time. Getting gooey right is a bit of a balancing act — but with a few artisan tips, you can achieve it every time.🧈
Fat is one of the most important elements in baking, and for brownies, it's everything. It carries flavour, adds richness, and affects how water interacts with starches. In gooey brownies, more fat means more melt — but the type of fat matters deeply.
We use real fresh butter, known for its higher butterfat content and creamy texture. In some of our recipes, we also include cold-pressed macadamia oil, which adds a luxurious nutty undertone and smooth texture. It’s subtle, but it elevates the entire bite.
✅ Tip: Don't use margarine or low-fat alternatives. Gooey brownies rely on the richness of butter to hold their soul.
Cocoa powder gives flavour and colour, but not the dense richness that melted chocolate provides. At Dello Mano, we use Belgian chocolate for its smooth melting texture and high cocoa butter content.
The combination of melted chocolate and cocoa powder creates a complex, indulgent flavour with a rich texture.
✅ Tip: Combine melted chocolate for body and cocoa powder for bold flavour. That’s how you build richness and balance.
Eggs are emulsifiers, binders, and leavening agents. But for gooeyness? You want just enough to bind without too much lift. Whisking eggs and sugar creates that shiny top through the Maillard reaction.
✅ Tip: Beat eggs and sugar until pale. Mix gently when adding the chocolate to avoid adding too much air.
Once flour is added, mixing activates gluten. Too much gluten = tough, cakey brownies. Stir slowly and gently — at Dello Mano, we mix by hand and watch for the batter to become just glossy and uniform.
✅ Tip: Stop mixing as soon as you no longer see flour streaks. Use a spatula, not a mixer.
Gooey isn’t raw — it’s strategically underbaked. Remove brownies from the oven before they’re fully set. This allows the centre to firm up as it cools, staying soft and lush inside.
✅ Tip: Look for matte tops and set edges. If the centre jiggles just slightly, you're good.
“As a food scientist turned artisan baker, I’ve tested more brownie variations than I can count. Gooeyness isn’t an accident — it’s a result of heat, sugar, starch, and fat working in harmony. Water evaporates slowly, the starches gel without firming up, and fats remain partially liquid. The result? That soft, melt-in-the-mouth consistency we all love. It’s chemistry — but also, it’s care.”
– Deborah, Co-founder & Artisan BakerFor a deeper dive into brownie baking techniques, check out our Mastering the art of baking brownies your ultimate guide to irresistible-treats
Bonus Tip: Let Them Cool Completely (or Chill)
Yes, we know. It’s hard. The smell is intoxicating. But letting brownies cool fully allows them to set internally. You can slice them cleaner. And the texture? Denser. More satisfying.
In fact, when we ship our brownies, we chill them for slicing to ensure the cleanest cuts and best texture when unboxed.
✅ Tip: Refrigerate the brownie slab before slicing. Use a hot knife wiped clean between each cut.
Our Classic Luxury Brownie is handmade to perfection using all the principles we’ve shared above. Belgian chocolate. Australian butter. No preservatives or shortcuts. Each brownie is individually wrapped and crafted in small batches for a gooey, unforgettable experience.
| Technique | Why It Matters |
|---|---|
| Use real butter | Adds richness and melt |
| Melt chocolate + cocoa | Builds depth and moisture |
| Beat eggs carefully | Creates shiny crust without sponge |
| Stir gently | Prevents toughness |
| Underbake slightly | Keeps centre soft |
| Cool fully | Allows structure to set |
A gooey brownie has a soft, dense centre that's achieved by using more fat (like butter), real chocolate, and slightly underbaking. It’s not raw — just perfectly fudgy.
Not exactly. Gooey brownies are purposely underbaked just enough so the centre stays soft and rich as it cools — they’re not raw or unset.
Butter is best for richness and structure. Some artisan recipes (like ours) use a touch of macadamia oil for a silky texture and nutty undertone, but margarine or low-fat substitutes won’t deliver gooeyness.
Look for matte tops and set edges. The centre should jiggle just slightly when you shake the pan. They’ll continue to set as they cool.
You can — but you’ll get a cleaner slice (and better texture) if you let them cool completely or even chill them first. A hot knife helps too!
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