Best Ever Chewy Brownies

 Ihave shared a whole lot of brownie recipes over the years. Almost 40 to be exact!


Between all that brownie baking and completing my Ultimate Brownie Guide I’m pretty much your go-to brownie expert. Really, I should put that on my business card.


But what I realized in looking at all those brownie recipes is that I’ve never shared a CHEWY brownie recipe. Sure, my Ultimate Brownies have a good level of chewiness. But they’re also very rich and fudgy. So these Chewy Brownies have been a long time coming. If you love box mix brownies, you’ll love these both for their chewiness and for how easy they are. Much quicker and easier than my Ultimate Brownies!

I think if you read some of the comments below you’ll want to make this recipe ASAP. Just see what Susan said:

“These are the BEST brownies ever! My husband says that in the 31 years we’ve been married and I’ve been baking these absolutely his favorite of all time. ”



Ingredients

1 1/4 cups (249 grams) granulated sugar

5 tablespoons (71 grams) unsalted butter

2 large eggs plus 1 egg yolk, cold

1 teaspoon vanilla extract

3/4 cup (75 grams) unsweetened cocoa powder

1/3 cup vegetable oil

1/2 cup (63 grams) all-purpose flour

1/8 teaspoon baking soda

1 tablespoon cornstarch

1/4 teaspoon salt

3/4 cup (128 grams) semisweet chocolate chips


Directions

Preheat the oven to 325°F. Line a 8 by 8-inch pan with foil and spray with nonstick cooking spray.

In a microwave safe bowl, add the butter and sugar. Microwave for about 1 minute, or until the butter is melted. Whisk in the eggs, egg yolk, and vanilla. Stir in the oil and cocoa powder.

With a rubber spatula, stir in the flour, baking soda, cornstarch, and salt until combined. Stir in the chocolate chips.

Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tested inserted into the center has moist crumbs attached. Do not overcook. Let cool completely before cutting and serving.

Brownies can be stored in an airtight container at room temperature for up to 3 days.

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