Chewy & Fudgy Chocolatey Brownies Recipe – Some of the chewiest, fudgiest and most chocolatey brownies you’ll ever taste! Just about as easy as a box mix, yet miles better.
Servings: 12
INGREDIENTS
½ cup (60g) all-purpose flour*
1 tablespoon (7g) cornstarch**
⅛ teaspoon baking soda
¼ tsp. salt
1/2 cup plus 3 tablespoons (156 g) unsalted butter
1¼ cup (250g) granulated sugar
¾ cup (63g) unsweetened cocoa powder, I used Hershey’s
1 teaspoon vanilla extract
2 large eggs, cold
½ cup (85g) roughly chopped baking chocolate, milk or semisweet, I used Belgian milk chocolate coins
¼ cup (43g) chocolate chips, milk or semi-sweet, I used Hershey’s semisweet
1 tablespoon (7g) cornstarch**
⅛ teaspoon baking soda
¼ tsp. salt
1/2 cup plus 3 tablespoons (156 g) unsalted butter
1¼ cup (250g) granulated sugar
¾ cup (63g) unsweetened cocoa powder, I used Hershey’s
1 teaspoon vanilla extract
2 large eggs, cold
½ cup (85g) roughly chopped baking chocolate, milk or semisweet, I used Belgian milk chocolate coins
¼ cup (43g) chocolate chips, milk or semi-sweet, I used Hershey’s semisweet
INSTRUCTIONS
- Adjust oven rack to middle position and heat oven to 325F/160C degrees. Line an 8-inch square pan with a sheet of foil, pushing it into corners and up the sides of the pan; allowing excess to overhang pan edges. Fit another sheet of foil perpendicular to the first sheet, using the same manner. Spray with nonstick cooking spray or lightly oil it and flour it.
- In a medium bowl, whisk together the flour, cornstarch, baking soda and salt; set aside.
- In a large microwave safe bowl, place the butter and sugar together. Heat in the microwave on high power until the butter is melted, about 1 minute. (Alternatively, melt together over the stovetop in a saucepan over medium heat). Remove from microwave, stir the melted butter and sugar together to combine, then set aside to cool slightly, about 5 minutes.
- Whisk in the vanilla extract and cocoa powder.
- Whisk in the eggs, one at a time, mixing well after each addition to incorporate.
- Add in the flour mixture and using a rubber spatula, gently blend it in until very few streaks of flour remain. DO NOT OVERMIX. Fold in the chocolate chips and chunks just until incorporated.
- Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 25 to 28 minutes or until the brownies look set and a toothpick nserted halfway between the edge and the center of the pan, comes out with just a few moist crumbs attached. Bake for 3 to 5 more minutes if that’s not the case. Do not bake over 30 minutes to ensure a soft, fudgy center.
- Transfer the pan to a wire rack and allow to cool for at least 30 to 45 minutes before cutting and serving.
- Using foil overhang, lift brownies from pan and cut into 12 bars. Brownies remain soft stored in an airtight container for up to 7 days, if they last that long.
RECIPE NOTES
*1/2 cup (60g) of cake flour may be substituted for the all-purpose flour and cornstarch.
**This recipe can easily be doubled to make 24 brownies. Use a 9×13 inch pan and adjust baking time accordingly. An increase of 3 to 5 minutes in the oven might be needed
Recipe: cleobuttera.com