Chewy Fudgy Homemade Brownies

I’m still on the “Brownie Quest,” searching for the perfect brownie.  These may be that perfect brownie. Besides the eight ounces of melted chocolate, there’s a cup of chocolate chips stirred into the batter.  As the brownies bake, the little chocolate nuggets melt perfectly and become pure decadence in every bite.

The recipe comes from Sally’s blog.  I love the idea of a somewhat chewy brownie.  The baking time is a bit forgiving, due to all the chocolate in the recipe.  If you take the pan out of the oven just as soon as the brownies are set, you’ll have softer brownies (above) but leave them in for a few more minutes, they’ll become a bit chewier (below).  Either way, they are so delicious.

Chewy Fudgy Homemade Brownies

Adapted from Sally’s Baking Addiction

Makes 16 – 20 brownies

Ingredients

1/2 cup Earth Balance Buttery Sticks (or salted butter)

8 ounces (228g) coarsely chopped bittersweet or semi-sweet chocolate

3/4 cup (150g) granulated sugar

1/4 cup (50g) packed light brown sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup + 2 tablespoons (80g) all-purpose flour (measure accurately)

2 tablespoons (11g) unsweetened cocoa powder

1/4 teaspoon salt

1 cup (180g) semi-sweet chocolate chips

Preparation

Melt the Buttery Stick and chopped chocolate in a medium saucepan on medium-low heat, stirring constantly, about 3 minutes.  Remove from the heat, pour into a large mixing bowl and allow to cool slightly for 10 minutes.

Adjust the oven rack to the lower third position and preheat oven to 350°F.  Line the bottom and sides of a 9×9 inch square baking pan with aluminum foil, leaving an overhang on all sides. Butter the foil.

Whisk the granulated and brown sugars into the cooled chocolate/butter mixture.  Add the eggs, one at a time, whisking until smooth after each addition.  Whisk in the vanilla.  Gently fold in the flour, cocoa powder, and salt.  Fold in the chocolate chips.

Pour batter into the prepared pan and bake for 35 – 40 minutes or until the brownies begin to pull away from the edges of the pan.  A toothpick inserted in the center should come out with a few moist crumbs when the brownies are done.  As oven temperatures vary, check for doneness at the 35 minute mark.  If the brownies need more time, continue to bake and check every few minutes.

Allow the brownies to cool completely in the pan set on a wire rack.  Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares using a sharp knife. (Wipe the knife clean after each cut). Brownies freeze beautifully.