Chewy Brownies

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 Rich, fudgy, and most definitely chewy, these brownies may be the best you’ll ever make … and eat!

Chewy Brownies | www.takingonmagazines.com | Rich, fudgy, and most definitely chewy, these brownies may be the best you'll ever make ... and eat!

Hello, my friends. It’s been a while, hasn’t it. I didn’t plan to be gone for three months, but as happens, life intruded in our times together and I had to focus away from here for a while.

There were also server issues (you may have noticed that once or twice … or a dozen times). While I can write code and design sites pretty well, when someone mentions the word servers, my eyes glaze over and I get a twitch. For me, that whole mess is an evil necessity of modern times.

Suffice it to say, when faced with the options of not blogging anymore (after a three-month hiatus I’d be lying if I didn’t admit that the thought of turning in the towel didn’t cross my mind) or moving the site to a more robust, secure location, after a bit of soul-searching, here we are. I discovered that thought of not having this creative outlet made my heart hurt a bit and I wasn’t able to let it go.

So, for the three of you who visit me on a somewhat regular basis, here we are. I raise my coffee mug to you in thanks and present you with a sweet treat, one of chocolate no less. I truly appreciate you and am grateful to those who checked in with me to make sure all was well.

The Process

This magazine’s been sitting on the recipe holder on my kitchen counter, open to page 86, since November because doggone, I was going to make the brownies sooner or later.  As I read the recipe over many months ago, I could tell that it was going to be a winner.

As far as the making, it’s a relatively simple process. I whisked the dry stuff together in a bowl. Then I started a bit of water simmering and placed a glass bowl in the pan. I did wish I had used a bigger bowl once I realized how many ingredients would actually end up in it, but I managed.

I also have to admit that I didn’t finely chop my chocolate. I had unsweetened chips and just threw them in with the butter and oil. They melted just fine and I didn’t have to chase down chocolate bits all over my counter. Once the chocolate was completely melted, I removed the bowl from the stove and added in the sugars. I whisked. I added eggs and whisked some more … vigorously even. The batter did get glossy, and very, very thick, making the whole vigorous thing harder and harder to do.

Finally, I folded in the dry ingredients, poured the batter in my prepared pan and slid it all in the oven.

I chose to bake the brownies for the time on the low end, 35 minutes. I think under cooked brownies are still delicious; overcooked, not so much so. I let them cool, cut them and told the family to dive in.

The Verdict

When our daughter, Sophie, wandered through the kitchen for the umpteenth time, checking to see if the brownies were cool yet, I was told that they would be good because they had the crinkly stuff on top. She was right because after his first bite, Doug told me that they were the best brownies he had ever had.

Even though I’m not a big brownie fan (the whole chocolate thing, you know), I had to agree. They were perfect; chewy, chocolaty, rich and delicious. The only issue we found is that the recipe only make a 9×9 pan of the goodies. They lasted less than 24 hours and I’ve already been asked to make more.

What I’d Do Different Next Time

Nothing.

The Cost

Butter: $2.99
Unsweetened chocolate: $3.55
Eggs: $.75
Sugar: $1.89
Brown sugar:  $2.49
Flour: $1.45

Total: $13.12

Chewy Brownies Recipe

Chewy Brownies
 
Prep time
Cook time
Total time
 
Reviewed by:
Recipe type: Dessert
Cuisine: American
Serves: 16
Ingredients
  • 7 tablespoons unsalted butter, room temperature, plus more for baking pan
  • ¾ cup plus 2 tablespoons unbleached all-purpose flour
  • ¼ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 7 ounces unsweetened chocolate, finely chopped (1⅓ cups)
  • 3 tablespoons safflower or coconut oil
  • 1 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 3 large eggs, room temperature
Instructions
  1. 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.
  2. 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.
  3. 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.

 

12 thoughts on “Chewy Brownies

  • September 3, 2017 at 8:09 pm
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    I’m so glad you’re back! I’ve missed reading your posts!

    Reply
  • August 30, 2017 at 2:42 pm
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    I’m also glad you decided to come back!

    Reply
  • August 20, 2017 at 6:54 pm
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    Welcome back!!!! Glad you got everything sorted out (externally and internally). The brownies are a great comeback recipe!

    Reply
    • August 27, 2017 at 12:15 pm
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      Thank you so much, Deb! With Sophie starting middle school tomorrow, I\’m behind already, but I\’ll get back into it. :)

      Reply
  • August 15, 2017 at 12:31 am
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    Looks like there was four of us. I’m glad all was well and that you decided to keep blogging. I rarely ever comment online but I wanted to say that I really enjoy your blog and missed it.

    Reply
    • August 16, 2017 at 10:52 am
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      Thank you, Beki. It was a joy to realize how much I would miss writing if I stopped this thing so I\’m happy to be back. :)

      Reply
  • August 13, 2017 at 6:02 pm
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    I guess I’m the third reader!! So glad you got the site patched up. It just refused to load for me.
    Thanks for sharing all of your efforts. I’ve been reading for at least 5 years!

    Reply
    • August 16, 2017 at 10:52 am
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      Hi Tina! I\’m so glad you\’re here and a magazine addict like me. Hopefully the site will stay up now. Fingers crossed! (I\’ve got my sights on peaches in Southern Living today so check back soon.)

      Reply
  • August 13, 2017 at 4:31 pm
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    Good to have you back. I thought something was wrong with your site ’cause every time I tried to Google you I got strange error messages. Pat yourself on the back for having the patience to fix your server problems…us magazine “junkies” need you.

    Reply
  • August 13, 2017 at 3:31 pm
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    I’m so glad you’re back! Thanks for the recipe, I love brownies!

    Reply

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