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Chewy Brownies

 

Chewy Brownies

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I always pride myself on making everything from-scratch, however I must confess that while I have made some great homemade brownies, I still longed for brownies made from a boxed mix. With that shiny, crisp and crackly top, who can resist?

Chewy Brownies

But with ingredients like partially hydrogenated soybean oil, carrageenan and artificial flavor; I was determined to find a homemade brownie recipe that tastes just like the box, only better. And I am happy to report I found it!!! This brownie is chewy, with a crispy sugar crust on top, and is full of chocolate flavor!

Chewy Brownies
Brownie Baking Tips:

  1. For an accurate measurement of boiling water, bring a saucepan full of water to a boil, then measure the desired amount.
  2. If you’re baking these brownies in a glass dish, let the brownies cool in the pan for 10 minutes, then remove them promptly from the pan. The glass pan can lead to over baking.
  3. For the chewiest texture, be sure to let the brownies cool thoroughly before cutting. 

Chewy Brownies

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Chewy Brownies

Please note that some of the links in this post are affiliate links and I will earn a commission if you purchase through those links.


Thrive Market

 

 

Chewy Brownies

Chewy Brownies

Yield: 24

Ingredients

  • 1/3 cup Dutch-processed cocoa
  • 1 1/2 teaspoons instant espresso powder (optional)
  • 1/2 cup, plus 2 tablespoons boiling water
  • 2 ounces unsweetened chocolate, chopped fine
  • 1/2 cup plus 2 tablespoons vegetable oil
  • 4 tablespoons organic unsalted butter, melted
  • 2 large organic eggs
  • 2 large organic egg yolks
  • 2 teaspoons organic vanilla extract
  • 2 1/2 cups granulated sugar
  • 1 3/4 cups organic all-purpose flour
  • 3/4 teaspoon table salt
  • 6 ounces bittersweet chocolate, cut into ½-inch pieces

Instructions

  1. Adjust your oven rack to the lowest position and heat the oven to 350 degrees. Line a 13x9x2 inch baking pan by placing 2 sheets of aluminum foil in the pan, one sheet horizontal and one vertical. Be sure to leave excess foil on each side to create handles to help pull the brownies out of the pan when they have finished baking. Grease the foil and set aside.
  2. Whisk cocoa, espresso powder, if using and boiling water together in a large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in the oil and melted butter. Mixture will look curdled. Add the eggs, egg yolks and vanilla and continue to whisk until smooth and homogeneous. Whisk in the sugar until fully incorporated. Whisk together the flour and salt in a small bowl and then mix into the batter with a rubber spatula until combined. Fold in bittersweet chocolate pieces.
  3. Transfer the batter into the prepared pan; spread the batter into the corners of the pan and smooth out the surface. Bake until a toothpick inserted in the center of the brownies comes out with a few moist crumbs attached, about 30 to 35, rotating the pan halfway through baking. Transfer the pan to a wire rack and let cool for 1 1/2 hours. (For the chewiest texture, be sure to cool the brownies thoroughly before cutting.) If you have baked in a glass baking dish let the brownies cool for 10 minutes, then; remove promptly from the pan, otherwise the heat retention of the glass can lead to over-baking.
  4. Remove the brownies from the pan using the foil handles. Return the brownies to a wire rack and let cool completely, about 1 hour. Cut the brownies in 2 inch squares and serve.

Notes

NOTE: If your baking dish is glass, cool the brownies in the pan for 10 minutes then remove them quickly. The class can lead to over baking.

 

 

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Adapted from Cook’s Illustrated

 

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