• July 30, 2013

    Chewy Brownies


    Do you have any recipes that are a little too easy, if you know what I mean? Like, for example, these super yummy brownies, which can be made in one bowl and take all of 5 minutes to throw together?

    I like to intentionally force them out of my brain, lest I make them every other day. Because not only are they pathetically easy to whip up, they are also my favourite brownies.

    They are mega-chewy, quite thin, and darkly chocolate-y. With only a piddly half-cup of flour in the batch, they are really mostly cocoa. They have that dark, bordering-on-bitter cocoa flavour of the cookie part of an oreo.

    And because they are made only with cocoa, they lack the distinct heavy feeling that often comes with many of their melted chocolate-based counterparts. You could totally eat two, with ice cream sandwiched between them, and not feel icky.

    I haven’t decided whether or not that’s a good thing…

    The brownies owe their chewiness in part to the melted butter, and in part to the eggs being the only leavener; without any baking powder or soda, they don’t get much lift in the oven. Just make sure not to over-bake them!

    The hardest part is spreading the batter out in the pan. It’s really thick, you need to really work it into the corners with the back of your wooden spoon.

    They freeze really well… and taste dangerously good while still mostly frozen.

    I tried to go for a long walk today to offset the… er… brownie situation. It ended in a frazzled Jenn with a screaming 10-week old strapped to her chest, single-handedly wrangling a stroller, a giant diaper bag and a crazy Irish Setter into a rickety boat (little ferries that seat about 8) in desperation to get home after 40 minutes of nonstop crying (the baby, not me – but I was close). I am frankly impressed we made it. Oliver (dog) tried a couple of times to dive. Theo (baby) screamed himself purple. Co-boating tourists shot me dirty looks. And I feel I earned my brownie sandwich… although what I’d really like is a large bourbon on the rocks.

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    Sweet Potato Cupcakes with Toasted Marshmallow Frosting


    Chewy Brownie Recipe

    These one-bowl brownies are mega-chewy and darkly chocolate-y. They have that dark, bordering-on-bitter cocoa flavour of the cookie part of an oreo.
    Prep Time: 5 minutes
    Cook Time: 9 minutes
    Total Time: 14 minutes
    Author: Jennifer Pallian BSc, RD


    • ½ cup butter melted
    • ¾ cup unsweetened cocoa
    • 1 ¼ cup granulated sugar
    • ¼ tsp salt
    • 2 eggs
    • 1 tsp vanilla extract
    • ½ cup all purpose flour


    • Preheat oven to 325 degrees. Line an 8x8-inch square baking dish with parchment paper, leaving a 1-inch overhang, or grease well and coat with flour. Set aside.
    • Melt butter in a large microwave-safe bowl or measuring cup. (Alternatively, melt butter in a large saucepan on the stove, then turn off heat and proceed.) Add cocoa powder and stir with a wooden spoon until smooth. Stir in sugar, salt, eggs and vanilla extract. Add flour and stir until well combined.
    • Spread batter evenly into the prepared pan - you'll need to work at it, spreading it out with the back of a wooden spoon - the batter is very stiff. Bake for about 30 minutes, until edges are set and centre is firm but still just slightly underdone. A toothpick should come out with a few moist crumbs attached. Let cool 10 minutes at least before lifting out by parchment overhang to slice into squares.
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    a pile of chewy brownies made from scratch with icing


    Hi, I'm Jenn! I'm in the Foodess kitchen making a spectacular mess + something delicious, in roughly equal parts. Join me for seasonal baking punctuated by globally-inspired comfort recipes and (healthy-ish) dinspiration, plus with lots of tips and resources. So happy that you're here!

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    Dylan Recent comment authors
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    Good recipe, my only suggestion would be to swap the wooden spoon for a spatula. Much easier to handle the batter and level/press in pan. Very quick to make!


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