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.
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 DARK CHOCOLATE BROWNIES
Make and share this Chewy Dark Chocolate Brownies recipe from Food.com.
Provided by 2DobeMom
Categories Dessert
Time 35m
Yield 40 2 brownies, 20 serving(s)
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350 degrees F. Grease 15 x 10 x 1 in sheet pan or line it with parchment paper.
- 2. Place butter nor coconut oil in a large microwave safe bowl. Microwave at medium (50%) 2 to 2 1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs one at a time beating well with wisk after each addition. Add water and mix well. In a medium bowl mix all dry ingredients and sift. Add dry ingredients to wet mix and blend well. Pour batter into prepared pan.
- 3. Sprinkle 1 Cup mini chocolate chips over top if desired. Bake 18 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into 40 bar style brownies.
- Store in air tight container or freeze individual brownies like I do.
Nutrition Facts : Calories 179.5, Fat 7.8, SaturatedFat 4.5, Cholesterol 36.9, Sodium 106.5, Carbohydrate 25.8, Fiber 0.8, Sugar 17.6, Protein 2.2
DARK CHOCOLATE BROWNIES
Rich and delicious, boasting a crisp top paired with a gooey, luscious center. A wonderful dessert!
Provided by Chopnotch
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F and grease an 8x12-inch baking pan, then line it with parchment paper and set aside.
- Combine oil, melted butter, and sugars in a medium-sized bowl, then beat in the vanilla and eggs for 1 or 2 minutes until the batter lightens in color.
- Sift in cocoa powder, flour, and salt, then fold in the dry ingredients into the wet ingredients until just combined. Be careful not to overbeat.
- Add ¾ of the chocolate chips into your batter, and then pour the batter into the baking pan and smooth the top. Spread the remaining chocolate chips over the top and bake for 25 to 30 minutes. An inserted toothpick should come out a little dirty.
- Let cool in the pan for 15 to 20 minutes, and after that, remove from the pan and allow them to cool to room temperature before slicing. Enjoy!
Nutrition Facts : Calories 287 kcal, Carbohydrate 38 g, Protein 3 g, Fat 15 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 71 mg, Sodium 95 mg, Fiber 2 g, Sugar 29 g, UnsaturatedFat 5 g, ServingSize 1 serving
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 CHOCOLATE BROWNIES
This is from the back of the box of a Nestle Baking Chocolate Bar. I wanted to put it here for safekeeping.
Provided by senseicheryl
Categories Bar Cookie
Time 26m
Yield 2 dozen brownies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease 13 x 9 inch baking pan.
- Microwave sugar, butter and water in a large, microwavable bowl on high (100%) power for 3 minutes or until mixture boils, stirring once. Add baking bars; stir until melted.
- Add eggs one at a time, stirring well after each addition.
- Stir in vanilla extract.
- Add flour, baking soda and salt; stir well.
- Stir in nuts.
- Pour into prepared baking pan.
- Bake for 16 to 20 minutes or until wooden pick inserted in center comes out slightly sticky.
- Cool completely in pan on wire rack. Cut into bars.
- FOR SAUCEPAN METHOD: Heat sugar, butter and water in medium saucepan just to boiling, stirring constantly. Remove from heat. Add baking bars; stir until melted. Proceed as above.
Nutrition Facts : Calories 129.4, Fat 7.1, SaturatedFat 4.2, Cholesterol 27.8, Sodium 71.6, Carbohydrate 16.3, Fiber 0.7, Sugar 11.5, Protein 1.5
BEST CHEWY CHOCOLATE BROWNIES
I got this recipe from my aunt who had gotten it from my mom years ago (when she still used to bake) and it is simply delicious! Soo easy to make and it comes out rich, chewy, and chocolate-y every time!
Provided by Amy 8295
Categories Dessert
Time 45m
Yield 30-35 brownies
Number Of Ingredients 10
Steps:
- Beat eggs and sugar together. Add oil and vanilla. Mix well.
- Add dry ingredients to egg mixture.
- Stir in nuts and chocolate chips.
- Pour into greased 9 x 13 pan. Bake 350 degrees for 30 minutes.
Nutrition Facts : Calories 186.6, Fat 11.6, SaturatedFat 1.6, Cholesterol 18.9, Sodium 55.3, Carbohydrate 19.4, Fiber 0.6, Sugar 13.4, Protein 1.7
CHEWY BROWNIES
"Corn syrup helps keep these brownies moist and fudgy," assures Sheila Wood of Macksville, Kansas.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine sugar, flour, cocoa, salt and baking powder. Combine oil, eggs, corn syrup and vanilla; add to dry ingredients. Fold in nuts if desired. Spread into a greased 13x9-in. baking pan. , Bake at 350° for 25-27 minutes or until a toothpick inserted in the center comes out clean. Dust with confectioners' sugar while warm if desired.
Nutrition Facts : Calories 129 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 118mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
CHEWY MILK CHOCOLATE BROWNIES
I'm not a fan of dark chocolate and got bored one day, so I made these chewy milk chocolate brownies. It's not the easiest recipe in the world, but if you like milk chocolate, they are pretty good.
Provided by -d1473
Categories Bar Cookie
Time 1h5m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Whip egg whites on high speed in a mixer and add cream of tartar. Whip until white and foamy and the peaks are fairly stiff. Citric acid/any other acid could be used in place of cream of tartar. The acid isn't needed, but helps to stabalize the foam.
- Dissolve the sugar in the water and heat on a thick-bottomed sauce pan. Allow it to boil until it thickens significantly. It shouldn't brown or burn, but it should be close to that state. It should be in the "soft ball" state.
- Turn mixer back on high with the egg whites and slowly add the sugar mixture to this.
- Melt the butter, add the chocolate chips, cocoa and salt to a sauce pan. Heat on low until everything is melted.
- Slowly fold in the sifted flour. Mix until just incorporated.
- Slowly fold the egg white mixture into the batter. Do not over mix this.
- Pour the batter into a greased 13"x9" pan.
- Bake at 350F until it passes the toothpick test. I actually prefer mine under cooked.
- Let cool and cut into squares.
Nutrition Facts : Calories 315, Fat 18.1, SaturatedFat 11.3, Cholesterol 32.9, Sodium 181.4, Carbohydrate 35.2, Fiber 1.8, Sugar 22.6, Protein 4.1
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4.8/5 (9)Category DessertCuisine AmericanEstimated Reading Time 6 mins
- Preheat oven to 350 degrees Line a metal 8-inch square pan with parchment paper, leaving an overhang. Spray with nonstick cooking spray.
- In a large microwave-safe bowl combine the chocolate, butter, and oil. Microwave in 30-second bursts, stirring between each burst, until the mixture is completely melted and smooth. Add the sugar to the hot butter mixture and whisk vigorously until combined. Allow to cool until just barely warm.
- Add in eggs, yolk, and vanilla extract and whisk for about 1 minute, or until very well combined. This helps create that shiny crust on top.
- Use a rubber spatula to stir in the cocoa, flour, espresso powder, and salt until combined. Scrape down the sides of the bowl with a spatula to ensure it’s all evenly combined.
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