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Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes 16
brownie_331_bg_6138982_bkt_w.jpg
Ingredients
Ingredient Checklist
7 tablespoons unsalted butter, room temperature, plus more for baking pan
3/4 cup plus 2 tablespoons unbleached all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
7 ounces unsweetened chocolate, finely chopped (1 1/3 cups)
3 tablespoons safflower or coconut oil
1 cup granulated sugar
1 cup packed light-brown sugar
3 large eggs, room temperature
Cook's Notes
Briskly whisking the eggs into the batter creates a shiny, crackled top crust.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes 16
brownie_331_bg_6138982_bkt_w.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes 16
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes 16
prep: 20 mins
total: 1 hr
prep:
20 mins
total:
1 hr
Yield: Makes 16
Makes 16
brownie_331_bg_6138982_bkt_w.jpg
brownie_331_bg_6138982_bkt_w.jpg
Ingredients
Ingredients
- 7 tablespoons unsalted butter, room temperature, plus more for baking pan
- 3/4 cup plus 2 tablespoons unbleached all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 7 ounces unsweetened chocolate, finely chopped (1 1/3 cups)
- 3 tablespoons safflower or coconut oil
- 1 cup granulated sugar
- 1 cup packed light-brown sugar
- 3 large eggs, room temperature
Directions
Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
In a medium bowl, whisk together flour, baking powder, and salt. In a heatproof bowl set over a pot of simmering water, melt chocolate and butter with oil. Remove from heat. Add both sugars and whisk 10 seconds. Add eggs and whisk vigorously until glossy and smooth,45 seconds. Using a rubber spatula, stir in dry ingredients. Pour batter evenly into prepared pan, smoothing top with spatula.
Bake until set and a tester inserted in center comes out with moist crumbs, 35 to 40 minutes. Let cool in pan on a wire rack 20 minutes, then remove using parchment; let cool completely on rack before cutting into squares. Brownies can be stored in an airtight container up to 2 days.
Cook's Notes
Briskly whisking the eggs into the batter creates a shiny, crackled top crust.
Cook’s Notes
Briskly whisking the eggs into the batter creates a shiny, crackled top crust.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Chewy Brownies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chewy Brownies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
