“The Chewy Brownies Of Your Dreams”

What Makes These Brownies Chewy

If you like your brownies chewy, I mean, so chewy they are the polar opposite of my brownie brittle, then you need to bookmark this page! While this recipe calls for the same ingredients as my Crinkle Top Brownies, which has a bunch of delicious textures, beating your wet ingredients and then adding your dry will give you the chewiest brownies. 

It’s such a simple step; it’s hard to believe it makes such a difference! 

 

Gemma’s Pro Chef Tips For Making Chewy Brownies

  • You can make this recipe without an electric hand mixer or stand mixer, but for best results, I do recommend using one. 
  • Bake until just set and the jiggle is gone from the middle. If you overbake, your brownies will not be gooey and fudgy. 
  • Use bittersweet chocolate; it gives a real richness to your brownies.
  • Dark brown sugar gives brownies lovely, deep caramel notes. If you don’t have any on hand, make your own
  • Don’t be shy with the salt and vanilla extract! Those ingredients are what makes these brownies so irresistible. 
  • When serving, I recommend warming the brownies in the microwave for 20-30 seconds. It just makes them so gooey and delicious.
Prep Time20 mins
Cook Time45 mins
My Chewy Brownies recipe yields the chewiest brownies known to man, packed with gooey melted chocolate. You have to give them a go!
Author: Gemma Stafford
Servings: 16 brownies

Ingredients

  • 1 cup (8 oz./225g) butter, melted
  • 2 tablespoons vegetable oil (coconut or canola)
  • 1 cup plus 2 tablespoons (6 1/4 oz./177g) dark brown sugar
  • 1 cup plus 2 tablespoons (8 1/4 oz./227g) white sugar
  • 4 large eggs, (room temperature)
  • 4 teaspoons vanilla extract
  • 1 cup (5 oz./142g) all purpose flour
  • 1 cup (4 oz./115g) good quality (unsweetened cocoa powder)
  • 1 teaspoon salt
  • 1 ½ cups (9 oz./255g) bittersweet chocolate (roughly chopped)

Instructions

  • Preheat the oven to 350°F (180°C) then butter and line an 8×8 inch baking tray with parchment paper and set aside.
  • In a large bowl add the melted butter, oil, both sugars, eggs, and vanilla.
  • Using an electric hand mixer, whisk for about 5 minutes at high speed until the mixture becomes very thick. You can also do this by hand but you will just really need to give it some welly.
  • Over the same bowl sift in the flour and cocoa powder. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over mix). Fold in half of the chocolate chunks.
  • Pour the batter into the prepared pan, then smooth the top. Generously top with the remaining chocolate chunks.
  • Bake for 45-50 minutes, or until the center of the brownies no longer jiggles and is JUST set to the touch.
  • Remove from the oven and allow to cool to room temperature before removing from the baking tray and slicing into 16 brownies. Enjoy!


Posted in Family, Grandma, Recipes and tagged with no comments yet.

Leave a Reply

Your email address will not be published. Required fields are marked *