WHAT MAKES BROWNIES CHEWY RECIPES

CHEWIEST BROWNIES RECIPE | ALLRECIPES

Chewiest Brownies Recipe | Allrecipes image

Rich chocolate chewy brownies, not cakey at all!

Provided by Krissyp

Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes

Yield 1 -9x13 inch pan

Number Of Ingredients 8

Ingredients

1 cup unsweetened cocoa powder
½ cup melted butter
2 cups white sugar
2 eggs
¼ teaspoon salt
1 cup all-purpose flour
2 teaspoons vanilla extract
? cup confectioners' sugar for decoration

Steps:

Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper.
Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky.
Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.

Nutrition Facts : Calories 139.1 calories, CarbohydrateContent 24.3 g, CholesterolContent 25.7 mg, FatContent 4.8 g, FiberContent 1.3 g, ProteinContent 1.8 g, SaturatedFatContent 2.9 g, SodiumContent 58.2 mg, SugarContent 18.4 g

CHEWY BROWNIES RECIPE | REAL SIMPLE

Chewy Brownies Recipe | Real Simple image

If you’re looking for a classic, crowd-pleasing, decadent chocolate brownie recipe, this one’s for you. In fact, it may even convince you to quit buying the box of brownie mix altogether. What makes them so chewy? A few things: using canola oil in addition to butter, and adding dark brown sugar (which, due to its acidity, speeds gluten formation, resulting in chewier brownies). Finally, letting the brownies cool completely before cutting will result in the chewiest texture. You’ll find that these are rich but not too dense, with pockets of melty chocolate in every bite thanks to chocolate chips in the batter. As they bake, they develop a crackled shiny crust and a thick outer edge.

Provided by Grace Elkus

Total Time 55 minutes

Yield Makes 16 brownies

Number Of Ingredients 12

Ingredients

Nonstick cooking spray
¾ cup unsweetened cocoa powder
½ cup all-purpose flour, spooned and leveled
¼ teaspoon kosher salt
¼ cup (4 tablespoons) unsalted butter, cut into pieces
¾ cup granulated sugar
½ cup packed light brown sugar
¼ cup canola oil
1 teaspoon pure vanilla extract
2 large eggs
1 large egg yolk
1 cup semi-sweet chocolate chips or chopped chocolate

Steps:

Heat oven to 350°F. Coat an 8-inch square baking pan with nonstick spray. Line the pan with 2 criss-crossed pieces of parchment paper, leaving an overhang on all sides; coat the parchment with nonstick spray.
In a medium bowl, whisk together the cocoa powder, flour, and salt.
Melt the butter in a medium saucepan over medium-low heat (or in the microwave). Remove from heat and mix in the granulated sugar, brown sugar, oil, and vanilla. One at a time, mix in the eggs and egg yolk; add cocoa powder mixture and stir until just combined. Fold in the chocolate chips.
Spread the batter in the prepared pan and bake until a toothpick inserted in the edges of the brownies comes out clean, 30 to 34 minutes. Cool completely in the pan.
Holding both sides of the paper overhang, lift the brownies out of the pan, transfer to a cutting board, and cut into 16 squares. Store the brownies in an airtight container at room temperature for up to 5 days.

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