Chewy Brownies
by Cindy Mitchell
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 13x9-inch pan and increase the baking time slightly.
Yields sixteen 2-inch squares.
To learn more, read the article:
Baking Brownies Just Right: Cakey, Chewy, or Fudgy
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)
Tip: The recipe gives a range of baking times—use the shorter time for metal pans, the longer for Pyrex pans.
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.
nutrition information (per serving):
Size
:
per brownie;
Calories
(kcal):
200;
Fat
(g):
10;
Fat Calories
(kcal):
90;
Saturated Fat
(g):
6;
Protein
(g):
3;
Monounsaturated Fat
(g):
3;
Carbohydrates
(g):
27;
Polyunsaturated Fat
(g):
1;
Sodium
(mg):
40;
Cholesterol
(mg):
40;
Fiber
(g):
1;
photo: Scott Phillips
From Fine Cooking 34
, pp. 44-49
August 2, 1999
user reviews
by skyewillow,
3/11/2012I've been on a quest to find the perfect chewy brownie recipe for years, and I've finally found it here! These are moist and chewy with a slight crispiness on the top, and the crunchy corners I love. That being said, I made one change to perfect the recipe: Using all bittersweet chocolate made them a little sweeter, which we like, and also produced the shiny, crispy top surface I was looking for. My husband questioned this quest at first, insisting that a certain boxed brand was very good, so why bother? He has since changed his tune, recently posting this on my G+ page where I mentioned this recipe: "Although I really enjoyed the quest for the perfect brownie, this is the peak. Definitely the best we've tried, and so much better than box brownies." Hurrah! Win for me, and for made-from-scratch cooking!
by yasayroo,
2/2/2011I have spent every day this week trying out different brownie recipes from popular food blogs and recommended sites... finally, I have found the one I have been looking for. These brownies are moist, full in flavor, and most importantly, they have that wonderful CHEWY texture! All of the previous recipes I have tried claimed be for "chewy" brownies, but were too fudgy and dense for my liking (delicious in their own right, but just not what I was looking for). This recipe stays true to that wonderful chew of box brownies, with a richer, more refined flavor. There is even that nice flaky layer on the top of these brownies that has been hard for me to get with other recipes. To top it all off, this recipe is so easy and simple.
Woooo that was wordy, but I'm just so ecstatic that I found this recipe.
