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Recipe

Chewy Brownies

Scott Phillips

Yield: Yields sixteen 2-inch squares.

Added flour helps to give these brownies their chewiness. It’s important not to overbake these or they’ll dry out. This recipe can be doubled easily; use a 13×9-inch pan and increase the baking time slightly.

Ingredients

  • 4 oz. (8 Tbs.) unsalted butter; more for the pan
  • 4 oz. unsweetened chocolate
  • 1-1/2 cups sugar
  • Scant 1/4 tsp. salt
  • 2 tsp. vanilla extract
  • 2 large eggs, at room temperature
  • 4-1/2 oz. (1 cup) flour
  • 2 Tbs. natural cocoa (not Dutch-processed)

Nutritional Information

      Nutritional Sample Size per brownie
      Calories (kcal) : 200
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 40
      Sodium (mg): 40
      Carbohydrates (g): 27
      Fiber (g): 1
      Protein (g): 3

Preparation

  • Position an oven rack on the middle rung. Heat the oven to 350°F. Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.

  • In a double boiler over simmering water, melt the butter and chocolate. Remove the pan from the heat; cool slightly. Stir in the sugar, salt, and vanilla. Mix in the eggs, one at a time, stirring each time until blended. Add the flour and cocoa; beat until incorporated and the mixture is smooth, 30 to 60 seconds. Scrape the batter into the prepared pan and bake until the top is uniformly colored with no indentation and a toothpick inserted in the middle comes out almost clean, with a few moist crumbs clinging to it, 35 to 45 minutes.

  • Set the pan on a rack until cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares with a sharp knife.

Tip

The recipe gives a range of baking times—use the shorter time for metal pans, the longer for Pyrex pans.

Reviews

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Reviews

  • Suhaylah_M | 02/28/2016

    I have to Try this! I didn't have any chocolate on hand could I use more cocoa powder? Thank you!!!

  • user-3548360 | 06/30/2014

    Brownie Perfection! Every brownie recipe I have tried before now I've hated, but finally I have the perfect chewy and chocolatey brownie recipe. I did have to make a couple changes (semi sweet chocolate chips, less sugar and a little more cocoa because I didn't have unsweetened chocolate) and they still came out perfect! They had a crackly top, chewy insides and the corners and edges got nice and crisp. Best brownies ever! Thank you :D

  • jstadler | 04/06/2014

    This recipe ROCKS!!!! Seriously. These were THE BEST brownies I have made in a long long time. AND they were EVEN BETTER when they cooled. Chewy on the outside, gooey on the inside. Thank you for the recipe Cindy.

  • hungyhungyzombie | 08/15/2013

    Finally, the recipe to replace boxed brownies! I've tried so many over the years, but they were always cakey or fudgy or .... Not this one. It's wonderful, even though I accidentally put 4.5 cups of flour and had to adjust everything else to make 4.5 batches. Had to use bittersweet instead of unsweetened after the 1st 4oz. And added extra 2T of cocoa to finish off my tin. Lovely crackly top. Just like boxed brownies except homemade. Thank you!!!

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