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Chewy, Fudgy Brownies

From The Dessert Bible

4 ounces unsweetened chocolate
10 tablespoons (1-1/4 sticks) unsalted butter
3 large eggs
2 teaspoons vanilla extract
1-3/4 cups granulated sugar
½ teaspoon salt
1-1/4 cups all-purpose flour
1 cup walnuts, in pieces (optional)

Heat oven to 350 F. Line an 8-by-8-inch baking pan with foil or parchment paper or grease pan with butter.

Melt the chocolate and butter in a microwave oven at 50 percent power for 2 minutes, or melt in a saucepan over very low heat. Whisk the eggs and vanilla together in a medium bowl. Add the melted chocolate mixture and whisk to combine (mixture will thicken considerably).


Add all other ingredients and mix together with a rubber spatula or wooden spoon. The batter will be very thick and somewhat greasy-looking. Scrape batter into baking pan (the batter will hang together like a bread dough) and press into place with a large rubber spatula. Bake about 50 minutes, or until a cake tester comes out clean when inserted into center. For chewier brownies, bake an additional 5 to 10 minutes. Let cool at least 2 hours in pan before removing, cutting and serving. (The brownies will continue cooking and become chewier as they cool.) Yields 16 brownies.

What can go wrong? This is a very simple recipe. Note that the longer you cook them, the chewier the brownies become. When baked for 50 minutes, they will be very moist inside, almost fudgy. However, if they are baked for 55 to 60 minutes, they will be a bit drier, but also chewier. I also find that these brownies are actually better the next day, since they firm up and have more chew to them.




(Updated: 10/21/08 SN)

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