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.
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.
The recipe gives a range of baking times—use the shorter time for metal pans, the longer for Pyrex pans.
I signed up to Fine Cooking just to be able to rave about this recipe!
I had been looking for a good chewy brownie recipe for years. Most brownie recipes don't even try; they claim to be "fudgy" . . . they're just wet. So disgusting.
I enjoyed reading the parent "Baking Brownies: How To Make Them Cakey, Chewy, or Fudgy" article, but then went straight for the chewy recipe. These are intensely chocolatey with a good deal of "chew" . . . especially the corner and side pieces, but even the center pieces have some "bite" to them. I'd say they are a bit too sweet, but it works. These aren't brownies for the fainthearted; they're quite rich and intense. And they're even better the second day! After that, they go into the freezer; they freeze and defrost beautifully.
I follow the recipe exactly, except that I melt the chocolate and butter in the microwave (the 30-second blasts, stirring well between them, did the trick) instead of a double boiler. They bake in exactly 35 minutes at 350 degrees (at sea level) in a metal pan.
My only complaints are 1. that it creates more of a dough than a batter, so it takes a bit of effort to push it into the pan and get the top even; and 2. I can't, for the life of me, get it to create that flaky brownie top. But these are small matters that don't detract from the flavor and texture of the final product in any way.
I can't think what some of the other reviewers are doing wrong; it's a pretty easy recipe. I do weigh out the 4.5 ounces of flour instead of using a measuring cup; perhaps some are packing the flour too much. The brownies do seem a tiny bit greasy when hot out of the oven, but once I've removed the brownies from the pan, peeled off the parchment paper, and let the brownies cool on a rack, they're completely non-greasy.
(Note to the reviewer who commented on 4 vs 8 oz: You're thinking of fl oz, not weight oz.)
Oh dear. I followed the recipe carefully and it just did not work.
I used the weight rather than the cup measurements (bc recipes by weight are much more consistent than by cups) and ended up with something greasy between a dough and a batter. There was no spreading out of the better to be done. I had to use my fingers to press the dough/batter into the baking dish.
I baked for around 28 mins at just under 350 (though I had my suspicions that it was done around 25 mins but didn't remove bc how could they be done 10-20 mins early?). It came out fairly dry and crumbly. There is no chew to this because there's no structure to it. It just falls apart into powder when chewed.
I double checked the recipe 3 times while making because it looked so dry. I couldn't find anything that I had left out.
I like the flavor a lot. I will make again with 3oz of flour, not 4.
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