Chewy Brownies

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If you like your brownies chewy, then this is the recipe for you.
  1. 4 oz. (8 Tbs.) unsalted butter; more for the pan
  2. 4 oz. unsweetened chocolate
  3. 1-1/2 cups sugar
  4. Scant 1/4 tsp. salt
  5. 2 tsp. extract
  6. 2 large eggs, room temperature
  7. 4-1/2 oz. (1 cup) flour
  8. 2 Tbs. natural cocoa (not Dutch-processed)
  1. Position an oven rack on the middle rung. Heat the oven 350°F. an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.
  2. In a double boiler over simmering water, melt the and chocolate. Remove the pan from the heat; cool slightly. Stir in the sugar, salt, and vanilla. Mix in the eggs, one a time, stirring each time until blended. Add the flour and cocoa; beat until incorporated and the mixture is smooth, 30 60 seconds. Scrape the batter into the prepared pan and 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.
  3. 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.
  1. 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 13x9-inch pan and increase the baking time slightly.
Brownie recipe adapted from
Brownie recipe adapted from
Brownies for Days
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