CHEWY BROWNIES
What's gooey on the inside, crackly on top, and supremely delicious all over?Our fresh take on this crowd-pleasing dessert. Unsweetened chocolate and brown sugar impart a rich, well-rounded flavor, while adding a bit of oil to the batter results in the addictively chewy texture that makes this version an instant classic.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 1h
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
- In a medium bowl, whisk together flour, baking powder, and salt. In a heatproof bowl set over a pot of simmering water, melt chocolate and butter with oil. Remove from heat. Add both sugars and whisk 10 seconds. Add eggs and whisk vigorously until glossy and smooth,45 seconds. Using a rubber spatula, stir in dry ingredients. Pour batter evenly into prepared pan, smoothing top with spatula.
- Bake until set and a tester inserted in center comes out with moist crumbs, 35 to 40 minutes. Let cool in pan on a wire rack 20 minutes, then remove using parchment; let cool completely on rack before cutting into squares. Brownies can be stored in an airtight container up to 2 days.
CHEWIEST BROWNIES
Rich chocolate chewy brownies, not cakey at all!
Provided by Krissyp
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Yield 24
Number Of Ingredients 8
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, Carbohydrate 24.3 g, Cholesterol 25.7 mg, Fat 4.8 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 58.2 mg, Sugar 18.4 g
CHEWY CHOCOLATY BROWNIES
I started making brownies from scratch a couple of years ago and this one is easy and yummy. :) It is a versatile recipe! I put a variety of different chips or nuts in or on top of it. I use it for any recipe that calls for brownies.\
Provided by SweetsLady
Categories Bar Cookie
Time 40m
Yield 24 brownies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Grease 13 x 9-inch baking pan.
- Combine dry ingredients in large mixer bowl; stir.
- Add wet ingredients and stir well.
- Spread into prepared baking pan.
- Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.
- Enjoy! :).
Nutrition Facts : Calories 143, Fat 6.6, SaturatedFat 4, Cholesterol 30.8, Sodium 89.3, Carbohydrate 20.8, Fiber 1.1, Sugar 14, Protein 1.8
CHEWY, FUDGY TRIPLE CHOCOLATE BROWNIES
From Cook's Illustrated published May 2000. This recipe makes a heck of a good brownie! These are very rich and decadent, it is best to cut them in small, 1 inch squares.
Provided by Marz7215
Categories Dessert
Time 1h5m
Yield 64 1 inch brownies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to lower-middle position and heat oven to 350°F Spray 8-inch square baking pan with nonstick vegetable cooking spray.
- Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Following illustration 1 below, fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
- In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.
- Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes.
- Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles (see illustration 2, below).
- Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.).
CHEWY BROWNIES
Get the recipe for Chewy Brownies.
Provided by Grace Elkus
Time 55m
Number Of Ingredients 12
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.
"THE" BROWNIE
"There aren't any special ingredients in these brownies, but the end result is just awesome," says Duff.
Provided by Duff Goldman
Categories dessert
Time 1h35m
Yield 16 to 20 brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and butter a 9-inch square pan. Lining it with parchment paper is helpful as well. In a double boiler or a heatproof bowl set over a small saucepan of simmering water, melt the butter and bittersweet chocolate together, stirring often to avoid scorching. Set it aside off the heat.
- In a big bowl, whisk both sugars, the eggs and yolks. Whisk in the salt and vanilla. Add the melted butter and chocolate and whisk to just combine.
- Gradually stir in the flour and mix until everything is combined and smooth. Stir in the chocolate chips.
- Scrape the batter into the prepared pan and bake for 35 to 45 minutes, or until a toothpick inserted into the middle displays as much goo on it as you want to see in the middle of those brownies!
- Let the brownies cool in the pan on a rack for about 45 minutes. Brownies need time to set, and if you try to cut them while they are too warm, they will fall apart and ruin your day. Slice them at room temperature or colder, and if you want them warm, just put them in a hot oven for a minute or two. Serve the brownies with ice cream, duh!
CHEWY BROWNIES
Provided by Food Network
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and spray with cooking spray.
- Combine the granulated sugar, brown sugar, vanilla, salt, whole eggs and yolks in a large bowl; set aside.
- Melt the butter and chocolate in a double boiler, then whisk together until fully combined. Mix in the vegetable oil. Pour the chocolate mixture into the sugar mixture and mix until fully combined. Fold in the flour and cocoa.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely before slicing.
EASY GOOEY BROWNIES
Know the secret to gooey brownies? Don't overcook them, and dot through caramel or chocolates filled with liquid caramel or ganache to help add moisture
Provided by Katie Hiscock
Categories Dessert
Time 50m
Yield Makes 20
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Melt together the butter, brown sugar, chocolate and golden syrup gently on a low heat until it is smooth. Remove the pan from the heat.
- Whisk together the eggs and caster sugar in a large bowl until light and fluffy - this will take a few minutes and is worth doing properly. Add the vanilla extract, then sift over the flour, baking powder and cocoa powder and add the chocolate mixture. Fold everything together quickly and scoop half of the mixture into the tin. Dot over scoops of caramel or chocolate hazelnut spread and then scoop the rest of the brownie mixture over the top. Add more scoops of caramel or chocolate spread, if you like, and bake for 30 mins. The top of the mixture should now be set and slightly cracked looking, but the mixture underneath will still have a slight wobble.
- Remove from the oven and allow to cool completely before cutting into squares. Dust the tops with cocoa or icing sugar, if you like, or if serving as a dessert drizzle with more caramel. Will keep for 3 days in an airtight container.
Nutrition Facts : Calories 196 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
CHEWY CHOCOLATE BROWNIES
Chocolate brownies which have a gooey, chewy texture in the middle with a slight crunch on top.
Provided by elliejewkes
Time 1h15m
Yield Serves 12
Number Of Ingredients 10
Steps:
- Turn on the oven to 180 degrees and butter the tin you're using, then cover with greaseproof paper. The best tin for this would be a thinner, wider version of a loaf tin (a brownie tin).
- Melt the butter. You can either do this in a pan over the stove, or in a microwave. If you're using a microwave, place the butter in a microwavable dish and microwave for about 40 seconds. Then add the caster sugar, mix well. Sieve the hot chocolate (or cocoa powder) over the mixture, and stir in.
- Next, add the vanilla extract and 3 eggs. For best results at this stage, use a whisk as this will combine the eggs and previous mixture faster than using a wooden spoon or similar.
- Place the dark chocolate and milk chocolate into a suitable heatproof bowl, and place over a pan of simmering water. Stir the chocolate to allow it to melt, whilst ensuring that none of the water enters the bowl. When all of the chocolate is melted, carefully take out the bowl and leave to cool for a few minutes. When the bowl is at a temperature appropriate for holding, pour the chocolate into the mixture.
- Following this, sieve the plain flour over the mixture along with the baking powder and fold in carefully. Cut the white chocolate into little cubes and add to the mixture, still folding it in as otherwise the air in the mixture will be lost.
- Once all of the ingredients are in the mixture, pour it into the tin. Cook at 180 degrees for about 40 minutes. To check whether it's cooked, take a spoon or fork, hold the part you usually put in your mouth and put the other end into the brownie. If this comes out clean, the brownie is done - if not place the brownie back in the oven and cook for another 15 minutes.
CHEWY BROWNIES
If you like your brownies chewy in the middle and crisp on the outside edges, then this recipe is for you!
Provided by Tom
Categories Desserts Cookies Brownie Recipes
Time 40m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
- Combine white sugar, flour, cocoa, salt, and baking powder in a bowl. Whisk oil, eggs, corn syrup, and vanilla extract in a small bowl. Stir egg mixture into flour mixture; fold in walnuts. Spread into prepared baking pan.
- Bake in preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.
- Combine confectioner's sugar and water in a small bowl to make a glaze; drizzle over warm brownies.
Nutrition Facts : Calories 154.9 calories, Carbohydrate 18 g, Cholesterol 20.7 mg, Fat 9 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 1.3 g, Sodium 54.8 mg, Sugar 12.4 g
SHEET-PAN BROWNIE THINS
These sheet-pan brownies don't require any special equipment, all you need is a standard 18x13" rimmed baking sheet and a bowl. The batter gets spread into a thin layer yielding rich, chewy (not cakey!) brownies that are about 1/4-inch thick-perfect for parties, bake sales, or a sweet treat that doesn't feel over-indulgent.
Provided by Rhoda Boone
Categories Small Plates Brownie Chocolate Walnut snack Dessert Quick & Easy Pecan Bake Sheet Pan Kid-Friendly
Yield Makes about 36
Number Of Ingredients 8
Steps:
- Position a rack in center of oven; preheat to 325°F. Very generously butter an 18x13" rimmed baking sheet (do not line with parchment).
- Melt remaining 1/2 cup butter in a small heatproof bowl in the microwave or set over a pot of barely simmering water. Mix sugar, cocoa powder, vanilla, and salt in a medium bowl. Pour butter over and stir until smooth. Add eggs one at a time, stirring vigorously with a wooden spoon or rubber spatula after each addition, until batter is thick, shiny, and smooth. Stir in flour until well incorporated, then beat vigorously for 30-40 strokes. Stir in nuts or chocolate chips.
- Using a spatula, spread batter into a thin, even layer to edges and into corners of prepared sheet (batter will seem scant but brownies will rise to about 1/4" thick).
- Bake brownies until firm to the touch and a tester inserted into the center comes out with moist crumbs (not runny batter) attached, 15-18 minutes.
- Transfer to a wire rack and let cool completely. Cut into 36 pieces and serve.
- Do Ahead
- Brownies can be made 5 days ahead. Store in an airtight container at room temperature, or freeze up to 6 months.
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