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.
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.
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
Unsweetened chocolate: $3.55
Brown sugar: $2.49
Chewy Brownies Recipe
- 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
- 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.