Chewy Brownies
Rich, chocolatey, perfectly fudgy brownies with a glowing chewy centre
Ingredients
- 110 to 120 g dark chocolate, chopped
- 280 to 290 g salted butter, cut into pieces
- 200 g granulated sugar
- 150 g brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 150 g all purpose flour
- 30 g cocoa powder
Method
- Preheat your oven to 180 Celsius. Line a baking pan with parchment paper or grease it lightly.
- In a medium sized pot over medium heat, add the butter and chopped dark chocolate. Stir gently until just melted and smooth. Do not overheat.
- Remove from heat and immediately add the granulated sugar and brown sugar. Stir until glossy and mostly dissolved.
- Let the mixture cool slightly, then add the eggs one at a time, stirring well after each addition.
- With the pot off the heat, add the flour, cocoa powder, and vanilla extract. Stir until just combined — stop once no flour streaks remain.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35 minutes for a firm centre. For a gooier brownie, start checking at the 25 minute mark.
- Allow to cool in the pan before slicing.
Watch It Being Made
Tips
For extra chewiness, refrigerate brownies after they cool. Use good quality dark chocolate for deeper flavour. Do not overmix after adding flour — it affects the texture.
Storage
Store in an airtight container for 4 to 5 days. Refrigerate for even chewier brownies. Freeze slices for up to 3 months.
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