Moist ’n’ Chewy Chocolate Brownies
These brownies contain a little less chocolate than some of the more luscious ones, but they still have rich chocolate flavor. Their texture is pleasantly moist and chewy.
NotesThese brownies are quite dense and chewy. If you prefer them more cake-like, add an egg.
Instead of greasing pans, line them with parchment paper that extends up the sides and over the edges so you can lift out the brownies in a block. Spraying the pan lightly with cooking spray or greasing it lightly before adding the parchment helps the paper to stick, preventing it from shifting.
Makes24 brownies (1 brownie per serving)
Total Timeunder 1 hour
Make Ahead RecipeYes
Dietary Considerationdiabetic, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturechewy, chocolatey, sweet
Type of Dishchocolate dessert, dessert
- ½ cup (125 mL) butter
- 3 squares (1 oz/28 g each) unsweetened chocolate, chopped
- 1¼ cups (300 mL) granulated sugar
- 1½ tsp (7 mL) vanilla
- 3 eggs
- 2/3 cup (150 mL) all purpose flour
- ½ tsp (2 mL) baking powder
- ¼ tsp (1 mL) salt
- 9-inch (2.5 L) square cake pan, greased
Preheat oven to 375°F (190°C)
In a saucepan over low heat, melt butter and chocolate, stirring constantly, until smooth. Remove from heat. Stir in sugar and vanilla, mixing well. Whisk in eggs, one at a time, beating lightly after each addition.
Combine flour, baking powder and salt. Stir into chocolate mixture until well blended. Spread evenly in prepared pan.
Bake in preheated oven just until set, 25 to 30 minutes. Let cool completely in pan on rack. Cut into bars.
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2008 Barbara Selley, BA RD