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Chewy Chocolate Brownies

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Chewy, gooey, chocolatey goodness! Adding melted chocolate help makes these the best things you’ve ever eaten!

Ingredients

  • ½ cups Butter
  • 2 ounces, weight Unsweetened Baking Chocolate
  • 2 ounces, weight Semi-sweet Baking Chocolate
  • 1-½ cup Sugar
  • ¼ teaspoons Salt
  • 2 teaspoons Vanilla
  • 2 whole Eggs
  • 1 cup Flour
  • 2 Tablespoons Cocoa Powder
  • 1 cup Chopped Nuts (optional)

Preparation

Heat oven to 350ºF, convection if possible.

Butter an 8-inch square pan. Line the bottom with parchment and then butter the parchment (you can also use release foil).

In a double boiler over simmering water, melt the butter and chocolate. Remove the pan from the heat; cool slightly.

Stir in the sugar, salt, and vanilla.

Temper the eggs by adding some of the chocolate mixture to the bowl with the eggs. Do this twice. Now add the egg mixture to the chocolate mixture, stirring until blended.

Add the flour and cocoa and beat until incorporated and the mixture is smooth, 30 to 60 seconds. (Add nuts if desired.)

Scrape the batter into the prepared pan and bake until the top is flaky and a toothpick inserted in the middle comes out almost clean, with a few moist crumbs clinging to it, 20-22 minutes on convection or 25 to 30 minutes in a regular oven.

Set the pan on a rack and cool for about 10 minutes.

If using release foil, you can simply lift the brownies out of the pan and place on a rack to cool or just simply flip brownies onto a plate and flip again onto the rack.

Cool completely. Cut onto squares with a sharp knife.

Recipe can be doubled and baked in a 13×9 pan. Increase baking time slightly.

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2 Reviews

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BradleyFarms on 5.10.2014

These were chewy and moist & perfectly chocolately! I needed a brownie for a recital today, and these were literally gone in 10 minutes. In addition to the recipe above, I made a ganache frosting with 2 parts chocolate (semisweet chips)/1 part butter/1 part whole milk, and added on top. This step wasn’t necessary, as the plain brownies were delicious, but took them to another level. After the last 2 recipes I tried left me with cakey brownies, this one is going in my keeper file. Thanks!

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DEBBIE on 2.2.2013

These were good. Definitely chewy and gooey just the way I love my brownies :) I doubled the recipe because I wanted more than 9 brownies :D thanks for the recipe

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