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HOMEMADE CHEWY BROWNIES

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I have finally made the perfect batch of brownies!!  It has taken me many, many test batches, almost too many!  Just ask my husband and he’s a chocolate fanatic!  We have been eating these homemade chewy brownies for every meal, well almost. 🙂

You see, I have very high standards when it comes to homemade brownies.  I want them to be like the box mix, only they are better because they are homemade.

They must be chewy, that is an absolute must!  While I realize many of you like cakey brownies, I am definitely on team chewy!

They need to be thick.  This also helps them to be chewy so don’t use a 9×13 pan to make these, please!!  Keep them thick and I promise they will be chewy.

They need to have that shiny papery crust.  This is the reason I have been making batch after batch after batch of brownies.  I could not get that coveted crust that is a necessary trademark of brownies.  Well, that’s when I decided to start doing some research to figure out what I am doing wrong.

One solution was to the beat the eggs and sugar well.  This didn’t work for me, ever.  I tried several times and each time the brownies came out really weird.  They taste great but had a weird texture so I started over.  I also found out that you need a large amount of white sugar to get that crust.  So, sorry for all the sugar but this was the smallest amount I could use and still get that crust.


Ingredients

  • 1 1/4 cups sugar
  • 1/4 cup water
  • 2 ounces unsweetened chocolate, chopped into small pieces
  • 3/4 cup all purpose flour
  • 1/3 cup regular not dutch process unsweetened cocoa powder
  • 1/2 cup semi sweet chocolate chips
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 2 large eggs, lightly beaten
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees F. Line an 8x8 or 9x9 baking pan with parchment paper or foil and lightly grease with cooking spray. Set aside.
  2. In a small saucepan combine the sugar, water and unsweetened chocolate. Cook over medium low heat until chocolate is melted and smooth (about 3-5 min). The sugar will not be dissolved. Let mixture cool slightly (about 5 min).
  3. In a large bowl add mix together the flour (spoon flour into measuring cup and level off with the back side of a knife for accurate measurement), cocoa powder (spoon cocoa powder into measuring cup and level off with the back of a knife for accurate measurement), chocolate chips, baking powder and salt. Mix until combined. Pour in the oil, eggs and vanilla. Pour in the melted chocolate and stir all just until combined. Don't overmix!! Spread evenly into prepared pan and bake for 40 minutes or until a toothpick inserted comes out with SOME MOIST CRUMBS. DO NOT OVERBAKE if you want moist and chewy brownies. Cool completely before cutting.

Recipe Notes

  • Overbaking will result in drier, crumbly brownies. I accidentally overbaked them once and they were very crumbly. The toothpick needs to have a few moist crumbs on it.  Some readers like to test them 5 minutes before the suggested time. 
  • This recipe may be doubled and baked in a 9x13 pan.  You may need to add a few extra minutes to the bake time.  

Original Recipe

1 1/4 cups sugar
1/4 cup water
1 ounce unsweetened chocolate, chopped into small pieces
3/4 cup all purpose flour
1/3 cup cocoa powder (dark or regular)
2 large eggs, lightly beaten
1/2 cup vegetable oil
1 1/2 teaspoons vanilla
1/2 teaspoon baking powder
Pinch of salt
1/3 cup semi sweet chocolate chips

 Preheat oven to 350 degrees F. Line an 8×8 or 9×9 baking pan with parchment paper or foil, lightly spray with cooking spray. Set aside.
In a small saucepan combine the sugar, water and unsweetened chocolate. Cook over medium low heat until chocolate is melted and smooth (about 5 min) Let cool slightly.
In a large bowl add in the flour, cocoa powder, eggs, oil, vanilla, baking powder, salt and chocolate chips. Pour in the melted chocolate and stir all just until combined. Don’t overmix!! Spread evenly into prepared pan and bake anywhere from 25-40 minutes or until a toothpick inserted comes out with SOME MOIST CRUMBS. DO NOT OVERBAKE if you want moist and chewy brownies. Cool completely before cutting.

thanks done share recipes to : https://www.countrysidecravings.com/homemade-chewy-brownies/?utm_source=Countryside+Cravings+Subscribers&utm_campaign=2dfe2adccb-Countryside_Cravings_Subscription&utm_medium=email&utm_term=0_2c91f72be4
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