Chewy Brownies
These chewy brownies are thin with a shiny, crackly, ripply top. They definitely aren't cake-y, but they're not fall-apart-fudgy, either.
- Prep time
- 18 min
- Cook time
- 42 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3/4 cup unsalted butter (169 grams)
- 4 ounces semisweet chocolate (chopped)
- 1 tablespoon vanilla extract
- 3 large eggs (at room temperature)
- 1 1/4 cup sugar (270 grams)
- 3/4 cup brown sugar (140 grams)
- 1/4 cup vegetable oil (60 ml)
- 1 teaspoon kosher salt
- 1/2 cup Dutch-process cocoa powder (do not use natural (52 grams))
- 1/2 cup flour + 2 tablespoons all-purpose flour (83 grams)
- 1/2 teaspoon baking powder
Instructions
- 1
Preheat the oven to 350°F and place the racks in the top and lower thirds. Grease a 9”x13” baking tin with butter, line it with parchment so that there’s a bit of overhang on the sides, and then grease the parchment as well.
- 2
In a small bowl, whisk together the baking powder and flour. Set aside.
- 3
In a saucepan, melt butter over low heat. Turn off the heat and stir in chopped chocolate until combined. Mix in the vanilla and set aside to cool slightly.
- 4
In a medium bowl, whisk together eggs, sugars, oil and salt. Pour the butter and chocolate mixture into the egg mixture and whisk vigorously until it is smooth.
- 5
Whisk in the cocoa powder just until there are no lumps.
- 6
Fold in the flour and baking powder and give the batter a few more stirs after it all comes together. (This helps make the brownies chewy.)
- 7
Pour the batter into the prepared 9”x13” tin, spread evenly (an offset spatula helps), and bake for 40 minutes on the lower rack.
- 8
Remove from the oven and let cool in the tin on a wire rack. Once cooled, use the parchment to lift the brownies out. Cut brownies and serve.