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Very Chewy Brownies

submitted by perrin on Dec-19-08
average rating: 4.0 (from 1 votes)
(this recipe is good for dessert)
(this recipe is suitable for vegetarians)
(this recipe is good for children)
servings: 16

I love the Bittman brownie recipe and the very similar Cook's Illustrated one.  However, both of them are too cakey for me.  I am an edge-piece person, craving the chewy bits around the corners of the pan.  This recipe, from Alice Medrich's "Bittersweet" (thanks again Sarah Jane) is chewier than the others because of the reduced flour and higher temperature.  I may try baking these in a muffin tin, just to maximize edges.

4 oz unsweetened chocolate, chopped
8 tbsps (1 stick) unsalted butter
1 1/4 cups sugar
1 tsp vanilla extract
1/4 tsp salt
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnuts, if you like that sort of thing, which personally I am opposed to

Position a rack in the lower third of the oven and preheat to 400 degrees F.  Line the bottom and sides of an 8-inch square baking pan with foil or parchment.

Melt the chocolate and butter in a heatproof bowl over a pot of simmering water.  Stir frequently until completely melted.

Remove the bowl from heat and add vanilla, sugar, and salt.  Add eggs one at a time, mixing completely before adding the second.  Stir in flour and beat until smooth and glossy.  Stir in nuts, if you are a crazy person who doesn't know how to make good brownies that others will enjoy.

Scrape batter into pan and bake for 20 minutes or until brownies just begin to pull away from edges of pan.  The surface will look dry, but  a toothpick should come out gooey.

Remove brownies from oven and place pan in an ice water bath, being careful not to get them wet.  When fully cooled, remove them from the pan and cut them into squares.

willandleah, Dec-22-08 07:55:42:
Perrin, have you seen those brownie pans that purport to make nothing but edge pieces? It would definitely violate the Cooks' Illustrated rule of no one-use gadgets in the kitchen, but for those of us who crave the chewy edgy bits, bliss.

Must try these brownies soon ...
steveandsarah, Feb-3-09 23:31:39:
These are excellent. I first tried making them when we were over in England, but it got very confusing converting all the measurements and then I was using bittersweet chocolate instead of unsweetened, and then on top of that I overbaked them....they were good, but it wasn't really a fair trial. So of course I needed to make them again as soon as I got back over here. Maybe I erred on underbaking them this time, because I would say they are not chewy but fudgy, which I like. They were so good I put half the batch in the freezer to keep me from eating them all at once. But wouldn't you know, they taste great frozen too.

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