These chewy brownies are super chocolaty and make for top-quality lick-the-bowl material. These are a surefire cure for all that ails you. And yes, you deserve every decadent bite!
Not sure if you were thinking about making brownies soon, but I'm here to say it's the right move!
Brownie Baking Tips
• Brownies will cook more quickly in metal pans than in glass, which is what accounts for the wide time windows in the recipes. If you're using metal, cooking times will be on the short side; with glass, such as Pyrex, they'll take longer.
• Start testing for doneness after 20 minutes of baking. First, press your fingers gently into the center of the pan. If the brownie feels like it's just setting, insert a toothpick near the center. The pick will probably be wet, but this early testing is good for comparison's sake. Continue baking for 5 to 8 minutes and then insert the toothpick again near the center.
• Brownies are done when the toothpick comes out with a few moist crumbs still clinging. It's okay for the pick to look moist, but if you see wet batter, keep baking.
• For uniform squares, lining the bottom of the pan with parchment will make it much easier to get the brownie out of the pan. Lift the cooled, whole brownie out of the pan. You'll have a much easier time cutting neat squares.
• It's awfully tempting to cut into a pan of just-baked brownies, but hold off. The flavor and texture of each type of brownie will be at its best-and definitely worth waiting for-when completely cool.
Comments and ratings
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Chewy Brownies
Ingredients
Brownies
- ½ cup (1 stick) butter
- 4 ounces bittersweet chocolate, preferably 60% cocoa, chopped 60%, chopped
- 2 ounces unsweetened chocolate, chopped
- ⅔ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 large egg yolk
- 2 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ teaspoon table salt
- ¼ teaspoon baking powder
- 1 cup chopped walnuts, optional
Instructions
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment so it extends over two side of the pan.
- In a medium saucepan, melt the butter and both chocolates over medium heat, stirring often, until smooth. Remove the pan form the heat. Add both the sugars and stir until blended (the batter will be grainy). Stir in the eggs and yolk, one at at time, and stirring well after each addition. Stir in the vanilla, and then stir vigorously for 1 minute.
- Add the flour, salt baking powder, and walnuts (if using), and stir until blended. Scrape the batter into the prepared pan. Bake until the edges are set and a pick inserted in the center comes out with just a few crumbs, about 30 minutes. Set the pan on a wire rack and let the brownies cool completely.
- Grab the parchment liner and lift the brownies onto a cutting board. Remove the paper, cut and serve.
Notes
Double Chocolate Pudding
Chocolate Earthquake Cookies
Nutrition
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