Very Chewy Brownies Recipes

CHEWIEST BROWNIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper.
• Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky.
• Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.

CHEWY BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and spray with cooking spray.
• Combine the granulated sugar, brown sugar, vanilla, salt, whole eggs and yolks in a large bowl; set aside.
• Melt the butter and chocolate in a double boiler, then whisk together until fully combined. Mix in the vegetable oil. Pour the chocolate mixture into the sugar mixture and mix until fully combined. Fold in the flour and cocoa.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely before slicing.

BEST FUDGY BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, cocoa and salt; gradually beat into creamed mixture. , Spread into a greased 13x9-in. baking pan. Bake until the top is dry and the center is set, 25-30 minutes. Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar.

VERY CHEWY BROWNIES

Steps:

• Preheat the oven to 375 degrees F.
• Line a 10 x 15 x 1 inch jellyroll pan with foil.
• Grease the foil.
• Melt the butter (on top of the stove or in the microwave).
• When the butter is about half melted, add the chocolate.
• When the chocolate is about half melted, remove from the heat and stir until the butter and chocolate are completely and smoothly melted.
• Stir in the sugar, vanilla and eggs until it's all mixed in.
• Don't use a mixer, you don't want to get too much air into the batter.
• Stir in the flour, stir well, work those muscles.
• Mix in the graham cracker crumbs.
• Pour the batter into the greased pan and smooth out the top.
• The batter will very nearly fill the pan.
• Don't worry, it won't spill over.
• Bake for 30 minutes, or until the cake is just set.
• Remove from the oven and cool on a rack for 10 minutes.
• Cover with the cooling rack and invert the pan.
• Remove from the pan, and peel off the foil.
• Cool upside down for another 15 minutes.
• Invert the cake onto another rack and let cool to room temperature.
• Be patient, these babies are worth it.
• Slice with a serrated knife into 25 brownies.