Brownies - Gooey recipe needed

[Cricket]

1 cup butter melted
1/2 c cocoa
2 cups sugar
2  cups flour
4 teaspoons vanilla
4 eggs

Mix all together, grease and flour 13 x9 pan bake 350* for 20 - 25 min. Check after 20 and then every 2 min.  DO NOT OVERBAKE!

[Sleepy In Seattle]

I have to eat gluten-free, and most recipes are NOT as good made with gluten-free flours, but I think brownies made with rice flour are SO MUCH BETTER (texture and flavor) than ones made with regular flour. They are the rare exception...

[Joy]

Would the gluten free flower be used with the rest of the normal ingredients?

[Sleepy In Seattle]

Pretty much - for brownies, anyway. For some recipes, you have to add extra moisture (milk, water, oil, eggs, whatever), but for brownies it works pretty well to just sub in the rice flour. I guess it depends on your particular recipe, too...you could try it and see - then add or subtract some flour the next time.

[4Kids]

Living in Canada, I seem to have the best of both worlds!

Here's a different recipe for brownies, and if I remember correctly, it originated on a tin of Fry's Cocoa, a British product!
(Since all my cookbooks are written in both Metric and Standard measurements, I'm going to rewrite just as they appear)

FUDGY BROWNIES
325 ml (1 1/3 cup) plain flour, sifted
5 ml (1 tsp) baking powder
2 ml (1/2 tsp) salt
250 ml (1 cup) butter
250 ml (1 Cup) FRY'S cocoa
500 ml (2 cups) sugar (using part brown sugar makes brownies moister)
4 eggs
7 ml (1 1/2 tsp) vanilla
250 ml (1 cup) chopped nuts-optional

Stir together flour, salt and baking powder.
Melt butter in saucepan, remove from heat and stir in cocoa; then add beaten eggs, vanilla and sugar.
Blend in dry ingredients and nuts if used.
Scrape into greased 5.5 L (9x13) rectangular baking pan, bake for 30-35 minutes in preheated 180 ^oC (350^oF) oven.

For an extra gooey center, I sometimes put half the batter in the pan, then layered plain milk chocolate bars, like Cadbury's Dairy Milk, and then the rest of the batter (any bar will do and some will add a whole new dimension). Since I don't eat chocolate, I can't say personally how these are, but I've never had leftovers when I take them anywhere 

This is the recipe I use. I love it. I would not call them gooey but a dense cake-y texture. I will try that chocolate in the middle for some goo though. 

Hands down though... these are so so so good.