CHEWY CHOCOLATE BROWNIES

Who doesn't love brownies? I'm not even a chocolate lover and I love brownies! About 10 years ago, my sister and I decided to put an end to wondering which was the better brownie recipe, a mix, from scratch, etc. So we baked a bunch of brownies and had a taste test. This was hands down the best and chewiest brownies ever! I hope you enjoy them!

No a lot of ingredients to make something that tastes soooo good.

I love release foil. It truly is non-stick and no need for buttering the pan. Easy clean up too!

Melt chocolate and butter in double boiler. (A double boiler in my house is a smaller pan inside a bigger pan with water in the bottom pan)

When melted thoroughtly, it should look like this. Yummy chocolate! Remove from the heat.

Add the sugar while stirring. Mix until all blended well.

In a separate bowl, mix the eggs with a whisk or a fork and temper them by putting some of the warm chocolate mixture in it and stirring. This will keep you from having scrambled eggs in your brownies, yuk.

Add the eggs to the chocolate.

Stir until all blended. This takes a minute.

Add the flour and cocoa.

Stir again until all blended. This takes another long minute.

Add the nuts if you decide to. I like walnuts, but pecans or peanuts would work too.

Spoon into prepared pan and spread with spatula to get all the corners.

Bake until top is flaky and toothpick comes out almost clean. Put hot pan on rack for about 10 minutes.

Release is awesome. You can just life the brownies out onto the rack. Pan is now totally clean too. If you've decided to grease your pan, go ahead and flip brownies onto a plate, then flip again onto rack to cool completely.

When completely cool, cut and serve. These are incredibly good! Add a scoop of vanilla ice cream and these are gonna make you pass out! Enjoy!

Chewy Chocolate Brownies

Charene Whorton 2002
Print version

Ingredients

1 stick salted butter

2 oz. unsweetened baking chocolate

2 oz. semi-sweet baking chocolate

1 1/2 cups sugar

1/4 teaspoon salt

2 teaspoons vanilla extract

2 large eggs, room temperature

1 cup flour

2 Tablespoons cocoa

1 cup nuts (optional)

Directions

Heat oven to 350 degrees, convection if possible. Butter an 8-inch square pan, line the bottom with parchment and then butter the parchment (you can also use release foil).

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. Temper the eggs by adding some of the chocolate mixture to the bowl with the eggs. Do this twice. Now add the egg mixture to the chocolate mixture, stirring until blended. Add the flour and cocoa and beat until incorporated and the mixture is smooth, 30 to 60 seconds. (Add nuts if desired)

Scrape the batter into the prepared pan and bake until the top is flaky and a toothpick inserted in the middle comes out almost clean, with a few moist crumbs clinging to it, 20-22 minutes on convection or 25 to 30 minutes in a regular oven.

Set the pan on a rack and cool for about 10 minutes.  If using release, you can simply lift the brownies out of the pan and place on rack to cool or just simply flip brownies onto a plate and flip again onto rack.  Cool completely. Cut onto squares with a sharp knife. Recipe can be doubled and baked in 13x9 pan and increase baking time slightly.