I love brownies, but its always so difficult to find ones that really meet my expectation.
No doubt some are really really decadently moist, dense and soft, just like how brownies are meant to be. But most of the time, I am always grossly disappointed. They are either too dry or too cakey or too gooey to the point that they are under cooked.
When I read reviews about brownie recipes online, I notice that not everyone is into the texture for brownies. Some like them really gooey, some like them dense and fudgy while others like them not too gooey or fudgy but with a little more structure to it.
This chewy brownies recipe on this page yields one such not-too-gooey or fudgy brownie. It bakes with a lovely crinkled top and is decadently moist in texture on the inside. In comparison to my dark chocolate fudge brownies here, these chewy brownies are slightly lighter both in color and texture and are therefore perfect for those who prefer them that way. And because they are of a sturdier structure (despite being wonderfully moist), these chewy brownies are perfect for cutting into shapes and for decorating.
Difference between chewy brownies and fudgy brownies
When I tell people I have a different recipes for chewy brownies and fudgy brownies, I often get queried on what exactly I mean by chewy and fudgy. They sound essentially like they mean the same. Well, these are the main differences:
The fudge brownie is darker in color and more dense and soft in texture. The chewy brownies on the other hand, are definitely of a lighter shade and despite being deliciously moist on the inside, are not as dense as compared to the fudge brownies. This is because the proportion of flour + cocoa powder to butter is much more in the fudge brownies than in this chewy brownies which explains its lighter texture.
The fudge brownies are made entirely with brown sugar, hence the deep dense and fudgy texture of the brownies while these chewy brownies are made entirely with white sugar. White sugar mixed into hot melted butter produces the crinkled top that gives the brownies a lovely light crunch on the top and light and moist texture on the inside. My fudge brownies do not produce such crinkled top, rather it has a shinny smooth top.
Overall, these brownies differ mainly in texture with one being more softer and dense while the other is sturdier and lighter. Nevertheless, both are decadently moist and delicious and are sure to not disappoint in both the fudge brownie lovers and the chewy brownie lovers respectively.
Brownies Success Factors
As I have mentioned in my fudge brownies recipe page, there are a couple of very important factors that determine the success of your brownies other than a good recipe. It is really worth the time to learn this factors so that you too can make brownies like a champion. Here are the factors:
Always make sure you keep to the baking time and tin size as mentioned in the recipe. If you change the tin size, the baking time has to be adjusted accordingly. For larger tin sizes, since the batter is spread thinner, you would need to reduce your baking time. And for smaller tin sizes, since the batter is spread thicker, it would require a longer baking time. These changes are the single most frequent reason why people often end up with over baked or under baked brownies.
If a recipe calls for a metal tin and you bake yours in a glass dish, be mindful that the baking time would need to be adjusted accordingly as brownies tend to bake faster in metal tins as compared to glass dishes.
Oven temperature is another factor that could affect your brownies texture. The tricky thing about oven temperatures is that different ovens require different degree of heat for the same results. For example, I always set my oven to a 160 to 170 degrees Celsius when baking cakes, even if the recipe requires the oven temperature to be 180 degrees Celsius. The oven temperature for baking brownies is often the same as that used for cakes. And so when baking my brownies, I reduce my temperature to that I normally use for my cakes. You should, ideally set your oven temperature to the heat you use when baking cakes.
Chewy Brownie Recipe
How to Make Chewy Brownies
The full ingredients list for this chewy brownies is in the section below. Here are my step by step images of how I mixed my brownie batter and baked it.
First off was preparing the baking tin. I greased and lined it with parchment paper.
Next was melting the butter and I did this over very low heat. Once the butter was completely melted and still very hot, I added in my chopped chocolate pieces to melt.
As soon as the chocolate has melted, I transferred the mixture to a large bowl and added sugar to it while it was still hot. I gave it a good whisk for about 30 to 45 seconds.
Next to go into the batter was the egg and I continued to whisk the batter until the egg was all well incorporated.
After that the vanilla essence and salt went in and after giving the batter a quick stir I added the flour and cocoa powder. The flour and cocoa powder was sifted into the batter to avoid lumps and I mixed them in until they are fully incorporated into the batter.
And finally, I added the chocolate chips, gave everything a good mix and then poured the batter into my prepared 6 inches square cake tin.
I baked the brownies for 20 minutes at 160 degrees Celsius.
The brownie is done when the sides feel firm when pressed and the center still soft. Remove the brownie from oven and let it rest in the tin for 10 minutes before turning it out of the tin. Allow the brownie to cool to room temperature before cutting.
This is a pretty small batch of brownies. Cut into 2 inch squares, this chewy brownie recipe makes a total of 9 brownie squares.
Here is the full printable version of my decadent chewy brownie recipe:
Chewy Brownie Recipe
By Decorated Treats, Oct 05, 2019
Chewy brownie recipe with lovely crinkle top and a decadently moist texture. These homemade brownies are perfect for cutting into shapes and decorating.
Preheat oven to 160 degrees Celsius. Grease and line a 6 inches square cake tin with parchment paper.
Melt butter over very low heat. While waiting for the butter to melt, chop chocolate into small pieces. Once butter has melted, turn off the heat and add the chopped chocolate. Stir until the chocolate has melted. Add brown sugar and whisk for about 30 - 45 seconds. Transfer the mixture to a large bowl.
Add egg to the butter-chocolate-sugar mix and whisk until the egg is all well incorporated, for about 1 minute. Add salt and stir.
Next, add vanilla essence and mix well. Sift flour and cocoa powder into the mixture and fold them in until well incorporated.
Finally, fold in the chocolate chips.
Pour the brownie batter into the prepared tin and level the top.
Bake for about 20 minutes at your normal cake baking temperature. Remove brownie from oven and let it cool in tin for about 10 minutes before transferring to a wire rack to cool completely.
Cut into 9 pieces or larger piece as desired and serve.
Basic chocolate cupcakes recipe for deliciously soft and fluffy chocolate cupcakes that are so easy to put together. Pair these with any chocolate frosting and you have a perfect chocolate dessert ready in no time!
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