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ISO: ISO brownie recipe that produces a chewy brownie
- Thread starter audball
- Start date
In Search Of:
REC: Chewy Brownies from Fine Cooking Mag....
I haven't tried these myself, but I've always had good results with recipes from Fine Cooking.
CHEWY BROWNIES
Added flour helps to give these brownies their chewiness. It's important not to overbake these or they'll dry out.
Yields sixteen 2-inch squares.
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)
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 min.
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.
Notes:
• This recipe can be doubled easily; use a 13X9-inch pan and increase the baking time slightly.
• The recipe gives a range of baking times -- use the shorter time for metal pans, the longer for Pyrex pans.
From Baking Brownies Just Right: Cakey, Chewy, or Fudgy
Recipe by Cindy Mitchell
Fine Cooking Magazine
I haven't tried these myself, but I've always had good results with recipes from Fine Cooking.
CHEWY BROWNIES
Added flour helps to give these brownies their chewiness. It's important not to overbake these or they'll dry out.
Yields sixteen 2-inch squares.
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)
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 min.
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.
Notes:
• This recipe can be doubled easily; use a 13X9-inch pan and increase the baking time slightly.
• The recipe gives a range of baking times -- use the shorter time for metal pans, the longer for Pyrex pans.
From Baking Brownies Just Right: Cakey, Chewy, or Fudgy
Recipe by Cindy Mitchell
Fine Cooking Magazine
sandi-in-hawaii
Well-known member
I made these and loved them!
sandi-in-hawaii
Well-known member
No, I don't adjust the timing, unless I'm baking them in mini-muffin pans...
I usually write notes on my recipe, and the only notes I have about the time is 20 minutes for mini muffin sized ones.
I usually double the recipe, and bake it in a 9x13" pan, and use the same time (35 minutes).
But then again, I usually go by my nose - as soon as I smell the chocolate wafting thru the house, I'm checking on it.
Could your oven temp be too hot?
I usually write notes on my recipe, and the only notes I have about the time is 20 minutes for mini muffin sized ones.
I usually double the recipe, and bake it in a 9x13" pan, and use the same time (35 minutes).
But then again, I usually go by my nose - as soon as I smell the chocolate wafting thru the house, I'm checking on it.
Could your oven temp be too hot?