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Chewiest Brownies

Chewiest Brownies

Krissyp

Krissyp

Rich chocolate chewy brownies, not cakey at all!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper.
  2. Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky.
  3. Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Matt
150

Matt

2/3/2007

Wow! Best brownie recipe ever! I followed the advice of some other users: Decreased the cocoa powder to 3/4C, decreased the sugar to 1 1/2C and increased the melted butter to 3/4C. Also, to help with the mixing so it doesnt get crumbly, melt the butter really well and then add the sugar, vanilla and eggs. In a seperate bowl mix the rest of the dry ingredients. Now mix the two together. Mixing the indregients this way (rather than putting them all in a single bowl and mixing as the recipe says) will make the batter easier to mix and spread.

erin
82

erin

9/17/2005

This is my favorite brownie recipe on the site. (I’ve made all of the top rated ones several times). It makes some wonderful, chewy brownies with a very powerful chocolaty flavor that I find most recipes lack. It doesn’t always turn out though. The brownie will be very thin no matter what size pan you’re using. Try putting wax paper on the bottom so that the brownie can be lifted out to cool and be cut. In order to avoid a crumbly mixture, stir the coca and sugar together, then add the melted butter and eggs and vanilla, and then the flour and salt. Make sure that you melt the butter. If the mixture still seems too crumbly, it’s possible that your eggs were too small, (I use extra large size eggs) consider adding another egg. The mixture will be very thick. I still have problems with the brownie not settling all the way and the middle square has to be discarded. But I still prefer this recipe underdone to overdone. When they come out of the oven at the prescribed time, do not test the center for doneness, or try to cut them immediately. They will not seem done, but they will settle. (I like to put them in the fridge to settle.) If you cook them to long they will be very dry.

MOELASSES
79

MOELASSES

12/11/2003

My friend and I have tweaked this recipe to our liking: use three-fourths C cocoa, and add a quarter C vegetable oil (this will make the brownies moist and chewier, promise!). I agree they are very sweet, so I think you could leave the full sugar in or decrease up to a half a cup.

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