Chewy Brownies

Brownies cut on a piece of parchment from Chewy Brownie Recipe.

These indulgent Chewy Brownies are a chocolate dream come true. They are fudgy, with a perfect balance of chewiness and richness in every bite, ready in a snap and oh-so-satisfying. It's basically baking up a pan of happiness.

Course Dessert

Cuisine American

Keyword Chewy Brownie Recipe, Chewy Brownies, Chewy Chocolate Brownies

Prep Time 15

Cook Time 30

Servings large brownies

Calories 416kcal

Author Heather

Ingredients

1 cup unsalted butter *(2 sticks), see Note #1 below for making browned butter
2 cups granulated sugar
4 large egg yolks *room temperature, or 2 whole eggs, see Note #2 below
2 teaspoons vanilla extract
1 cup all-purpose flour
3/4 cup Dutch-processed cocoa powder * sifted, see Note #3 below
1/2 teaspoon baking powder
1/4 teaspoon salt *see Note #4 below
1 cup semisweet chocolate chunks *see Note #5 below

Instructions

Preheat your oven to 350°F. Grease and line a 9x13-inch baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal.
In a microwave-safe bowl, melt the butter in short bursts in the microwave or melt it on the stovetop. Allow it to cool slightly.
See Note #1 below for making browned butter.
In a medium sized mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt
In a seperate large mixing bowl, combine the melted butter and sugar. Mix until well combined. Add the egg yolks and vanilla extract. Beat the mixture until smooth and creamy.
Gradually add the dry ingredient mixture into the wet ingredients, stirring until just combined. Do not overmix.
Fold in the semisweet chocolate chunks into the brownie batter, reserving a handful to sprinkle on top if desired.
Transfer the batter into the prepared baking pan, pressing and spreading it out evenly. If you reserved some chocolate chips, sprinkle them over the top.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake; the brownies should be slightly gooey in the middle for a chewy texture.
See Note #6 below.
Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift the brownies out of the pan using the parchment paper overhang and place them on a cutting board. Use a sharp knife to cut into squares or rectangles.

Notes

Recipe Notes

Note #1-

Brown Butter Steps

Choose the Right Pan- Opt for a light-colored stainless steel pan for better visibility of butter's color change.
Uniform Butter Pieces- Cut butter into even pieces for even melting and browning.
Melt and Stir- Heat butter in the pan over medium heat, stirring occasionally with a wooden spoon or spatula.
Foaming Stage-Watch for foaming; stir gently until foam subsides and milk solids appear at the bottom.
Observe Color Change-Butter will bubble, hiss, and turn golden brown with a nutty aroma. Stir gently for even browning.
Be Vigilant-Butter can quickly turn from browned to burnt. Remove from heat when it's golden amber with a rich aroma (usually 5-8 minutes).
Transfer and Cool-Pour into a heatproof bowl, leaving sediment in the pan (can taste bitter). Cool briefly before using.

Note #2- Using 2 whole eggs rather than 4 eggs yolks will result in a more cakey texture.

Note #3- If substituting natural cocoa powder (cacao) for Dutch-processed cocoa powder, eliminate the baking powder and substitute it with baking 1/2 teaspoon of baking soda.

Note #4- If using sea salt flakes, first grind in a mortar and pestle before adding to the batter. Sprinkling brownies with sea salt flakes enhances flavor contrast, adds texture, and provides a gourmet touch to the dessert. Additionally, flakey sea salt was sprinkled on top after baking for a gourmet effect.

Note #5- For the chocolate chunks I used Guittard 64% baking bars that I chopped into various sized chunks. Their irregular shape ensures a variety of textures, from smooth melted chocolate to slightly firmer bits, adding a delightful richness to each bite.

Note #6- Overbaking the brownies can result in a drier texture, so it's essential to monitor them closely and take them out of the oven when they are slightly underbaked. This will keep them moist and chewy, as they will continue to cook a bit even after being removed from the oven due to the residual heat.

Nutrition