Recipes for the Web

Barrington Software Incorporated

Chewy Brownies

Added flour helps to give these brownies their chewiness. It's important not to overbake these or

they'll dry out.

Yields sixteen 2-inch squares.

4 oz. (8 Tbs.) unsalted butter; more for the pan

4 oz. unsweetened chocolate

1-1/2 cups sugar

Scant 1/4 tsp. salt

2 tsp. vanilla extract

2 large eggs, at room temperature

4-1/2 oz. (1 cup) flour

2 Tbs. natural cocoa (not Dutch-processed)

Position an oven rack on the middle rung. Heat the oven to 350°F. Butter an 8-inch square pan,

line the pan bottom with parchment (or waxed paper), and then butter the parchment.

In a double boiler over simmering water, melt the butter and chocolate. Remove the pan from the

heat; cool slightly. Stir in the sugar, salt, and vanilla. Mix in the eggs, one at a time, stirring each

time until blended. Add the flour and cocoa; beat until incorporated and the mixture is smooth, 30

to 60 seconds. Scrape the batter into the prepared pan and bake until the top is uniformly colored

with no indentation and a toothpick inserted in the middle comes out almost clean, with a few

moist crumbs clinging to it, 35 to 45 min.

Set the pan on a rack until cool enough to handle. Run a paring knife around the inside edge of the

pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie

back onto the rack to cool completely. Cut into squares with a sharp knife.

Notes

• This recipe can be doubled easily; use a 13X9-inch pan and increase the baking time slightly.

• The recipe gives a range of baking times -- use the shorter time for metal pans, the longer for

Pyrex pans.

From Fine Cooking

http://www.cooken.com

info@barringtonsoftware.com