Sadia Hussain

Chewy Chocolate Brownies Recipe

These brownies are the kind you take one bite of and have an "mmmm" moment. That's when you reach for a glass of cold milk to wash down all the chocolatey goodness.

I do not care for light, cakey brownies... I mean why not just have a slice of chocolate cake, right?! I want my brownies chewy, fudgey and chocolatey. This chewy, chocolate brownie recipe provides perfect, texture, sweetness and chocolatey-ness in every bite.


This super quick and easy, chewy, chocolate brownies recipe is adapted from the Stay At Home Chef and there's really no good reason to not make these for an after school snack, for the office to treat your colleagues, for a neighbor, or for yourself!

Chewy Chocolate Brownies Recipe

Sadia Hussain

SERVES

16

TOTAL TIME

45 Minutes

INGREDIENTS

• 3/4 cup plus 2 tablespoons butter cubed or cut until pieces to make melting easier
• 1/2 cup semisweet chocolate chips (I use Ghirardelli)
• 2 large eggs
• 1 cup sugar (I use castor sugar)
• 2 teaspoons vanilla
• 1/2 teaspoon salt

• 1/2 cup unsweetened cocoa powder
• 3/4 cup flour
• 1 cup of milk chocolate chips

METHOD

  1. Preheat oven to 180C/350F.

  2. Grease a 9x9 square baking pan and cover with baking parchment, leaving a bit hanging off the sides so it's easy to lift out when the brownies cool.

  3. In a medium glass bowl, melt butter in the microwave. After 20 seconds, mix and then melt again for another 20 seconds.

  4. Add semisweet chocolate chips and set the bowl aside for a few minutes for the chips to melt. Carefully mix until creamy. Set aside to cool completely.

  5. In another bowl, mix eggs, sugar and vanilla until creamy.

  6. Add cooled butter and chocolate mixture.

  7. Add salt, cocoa powder, flour and milk chocolate chips and gently fold until just combined.

  8. Spread mixture in prepared baking pan.

  9. Bake 30 minutes, check after 25 as every oven is different.

  10. Cool completely on a cooling rack before cutting.

Tips and Bits

Melt butter with intervals, mixing halfway through so the butter doesn't splatter and burn.


I've used semi-sweet chocolate chips for the melted chocolate but you can use milk chocolate chips if you prefer. You can mix milk, semi-sweet or dark chocolate chips as you wish.


I prefer using castor sugar for baking but you can use regular granulated sugar.


Make sure eggs are room temperature.


Chopped walnuts add a nutty crunch to these brownies.


You can place your pan in the fridge once it's cooled to get really clean cuts.

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