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Chewy Brownies
Amy Faries • Mar 03, 2020
Oh so easy (I hope!)
Make some brownies they said...it'll be easy they said. Whew! "They" were wrong. There are so many different types of brownies its crazy. There are soft brownies, chewy brownies, cakey brownies, blondie brownies, brownies with things inside, the possibilities are literally endless. When going about making a post this week for the blog the first thing that popped in my head were brownies. Ironic since im not really a fan of chocolate (except for certain chocolate chips cookies). But I can certainly appreciate the look of a chewy brownie! I literally can picture the soft chewy bite I would take if chocolate were my thing. So this week I am enlisting some taste testers on this end to help me bring my readers some true taste testing magic.
The Ascent
First, we start off with what kind of brownie to make. It seems that the consensus is (good thing for our good ole pal Chewbacca) the chewier the better! Now the next step in this great adventure is research, research, research. I am constantly looking at different recipes, tips, pictures, and first hand experiences that I have become very thorough. Once again, so many famous bakers, bloggers, and everyday bakers prefer so many different methods its baffling. I have good news though, from watching my mother bake brownies I have learned that a pfaltzgraff dish works great for yummy brownies. Not the good news you were hoping for? I know not everyone has this kind of dish, and if this is the case for you, glass or ceramic is your best bet (that's the good news!). This is important knowledge to have because the darker your dish the easier the edges will crust and with a chewy type of brownie this is not something we want.
Are you ready? Because here is where we start to experiment/bake!
Result
The brownies I made turned out great (according to my expert taste testers). That perfect crispy brownie top was achieved as well as a chewy center. They were VERY chocolaty but for a little less of a "slap in your face" chocolate effect I have decreased the chocolate chips in the post. If you LOVE chocolate then feel free to keep the 3/4 cup of chocolate chips the original recipe calls for.
Tips
-Add more brown sugar for chewier brownies. Brown sugar contains molasses as we all know, and therefore adds to more moisture, which is a good thing for chewy brownies.
-Adding an extra yolk also contributes to a chewier texture!
-I prefer to sift my dry ingredients because it makes for a smooth batter with no risk of those pesky dry clumps.
-Try to use an 8x8 ceramic dish to help evenly disperse heat throughout your brownies while cooking. This also helps the edges to not crust too much.
-Make sure to place parchment down THEN spray your pan. Leave some extra parchment hanging over your dish so you can easily take your brownies out and cut.
-This recipe calls for melting down your ingredients (butter and sugar) on your stovetop but you can always pop this into the microwave if you are short on time. I prefer to use the stovetop since it evenly melts and I can see whats happening.
Ingredients
1 cup brown sugar
1/4 cup granulated sugar
5 TBS unsalted butter
2 large eggs PLUS 1 egg yolk
1 Tsp clear vanilla extract
3/4 cup (sifted) unsweetened cocoa powder
1/3 cup vegetable oil
1/2 cup (sifted) all-purpose flour
1/8 Tsp baking soda
1 TBS cornstarch
1/4 Tsp salt
1/2 cup chocolate chips (whatever flavor you prefer)
Instructions
Step 1:
Preheat your oven to 325 degrees F. Line your 8x8 inch dish with parchment paper then spray the sides and bottom.
Step 2:
Turn your stovetop on medium heat and grab a small saucepan. Add your butter, brown sugar, and granulated sugar. Mix together until the butter is completely melted.
Step 3:
Take your saucepan off the stovetop and pour into a heat safe bowl. Stir in your eggs, egg yolk, and extract. Once this is fully incorporated add in your oil and sifted cocoa powder.
Step 4:
Carefully stir in your sifted flour, baking soda, cornstarch, and salt until fully incorporated. Slowly stir in your chocolate chips.
Step 5:
Pour the batter into your lined and greased 8x8 pan. Place into the oven for 30 minutes. Insert a toothpick into the center of your brownies to test if they are done ( a few moist crumbs should still be left).
Step 6:
Let the brownies sit on the counter in their dish and allow to completely cool before serving. When ready to serve simply grab the overlying parchment, pull the brownies out, cut, and eat.
*Best to eat the day of, but will store in an airtight container for 3 days*
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