Chewy Brownies

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Melt in 1L pyrex measuring cup in microwave for approximately ~100s.

112 g

butter

250 g

sugar

1/4 tsp {1.5 g}

salt

Add cocoa then boiling water, mix thorughly.

70 g

cocoa natural or dutch process (see baking powder note below)

45 ml {45 g}

boiling water

Transfer to mixing bowl, cool to less than 140F/60C (egg setting temp) by blending with paddle, then add:

{100 g} 2

eggs

1 tsp {4.3 g}

vanilla extract.

Beat well to form meringue so that we get crispy top!

Sift together and add to butter/sugar mixture and blend until well mixed and thickened (gluten development).

85 g

AP flour

1/4 tsp {0.4 g}

baking powder if using dutch process cocoa (alkali )

OR

1/8 tsp {0.6 g}

baking soda if using natural cocoa (acidic)

Fold in

60 g

assorted chocolate chips

60 g

assorted nuts (optional).

Place into 8x8 baking pan, with parchment sling and bake for 45m @ 350F/176C.

Note

2015/04/25

Not chewy enough

To fix.

Reduce butter to 1 stick (112g).

Add 45 ml water (3T) to help form gluten and bloom cocoa.

Remove cornstarch and add AP flour so we have more gluten.

Cook for 45 minutes so its less fudgy.

Reduce chocolate chips so its not too fudgy.

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