I had posted this recipe here at FK awhile back when someone was looking for a chewy brownie. A few people tried it and really liked it, but I hadn't tried it myself until last night. I'm glad I did! Very deep chocolatey with a very moist texture, and a nice crunch on top. I tried one still hot, (couldn't wait), and another at room temperature. I also put one in the refrigerator (for scientific reasons only, you understand), and will be checking it out later on - I expect it will be denser and a little fudgy. The rest I put in the freezer, but that probably won't stop me from stealing them, since a lot of brownies taste great frozen!
CHEWY BROWNIES
Added flour helps to give these brownies their chewiness. It's important not to overbake these or they'll dry out.
INGREDIENTS:
4 oz. (8 Tbs.) unsalted butter; more for the pan
4 oz. unsweetened chocolate, chopped
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)
DIRECTIONS:
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. (I baked about 32 minutes in a shiny metal pan).
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. (I let the brownies cool in the pan, then cut them into squares on the parchment).
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.
Yields sixteen 2-inch squares. (I cut them into 12 squares).
From "Baking Brownies Just Right: Cakey, Chewy, or Fudgy"
Recipe by Cindy Mitchell - Fine Cooking Magazine
CHEWY BROWNIES
Added flour helps to give these brownies their chewiness. It's important not to overbake these or they'll dry out.
INGREDIENTS:
4 oz. (8 Tbs.) unsalted butter; more for the pan
4 oz. unsweetened chocolate, chopped
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)
DIRECTIONS:
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. (I baked about 32 minutes in a shiny metal pan).
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. (I let the brownies cool in the pan, then cut them into squares on the parchment).
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.
Yields sixteen 2-inch squares. (I cut them into 12 squares).
From "Baking Brownies Just Right: Cakey, Chewy, or Fudgy"
Recipe by Cindy Mitchell - Fine Cooking Magazine