Chewy Moist Brownies Recipes

CHEWY BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Combine white sugar, flour, cocoa, salt, and baking powder in a bowl. Whisk oil, eggs, corn syrup, and vanilla extract in a small bowl. Stir egg mixture into flour mixture; fold in walnuts. Spread into prepared baking pan.
• Bake in preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.
• Combine confectioner's sugar and water in a small bowl to make a glaze; drizzle over warm brownies.

MOIST AND CHEWY BROWNIES

Steps:

• 1. Preheat oven to 350 degrees. Grease a 9×13 pan.
• 2. Beat together eggs, cocoa, baking powder, espresso powder and vanilla until smooth.
• 3. Melt the butter in the microwave in a small microwave-safe bowl.
• 4. Add the sugar to the melted butter and combine. Microwave mixture in about 10-15 second increments, mixing each time, until the mixture is hot (about 110-120 degrees), but not bubbly. It should take on a shiny look when it's ready. Heating this mixture will dissolve more of the sugar and give a shiny crust on top of the brownies. You could also do this step in a saucepan over low heat.
• 5. Add the butter mixture to the eggs mixture and mix until smooth
• 6. Microwave the chocolate chips in about 20 second increments until fairly soft, but not totally melted.
• NOTE: If you want them to be completely incorporated, melt them completely. If you want them to be chunks in the brownies, do not microwave them.
• 7. Add flour and chocolate chips to batter and mix until smooth.
• 8. Pour batter into pan and bake for about 30 minutes, or until toothpick comes out with just a few moist crumbs.
• 9. When done, remove from oven and allow to cool.

CHEWY MOIST BROWNIES

Steps:

• Preheat oven to 350°F.
• Line a 9 x 13 x 2” rectangular pan with aluminum foil.
• Set aside.
• Sift bread flour, cake flour and salt 3x.
• Set aside.
• In a small saucepan, melt butter over low fire.
• Remove from fire and stir in the cocoa.
• Set aside.
• In the bowl of the mixer, beat eggs and sugar until light and fluffy at medium speed for about 5 minutes.
• At low speed, stir in cocoa mixture, walnuts, vanilla extract and the sifted dry ingredients.
• Pour mixture into the prepared pan.
• Bake for 45 minutes or until done.
• Cool on wire racks.
• Cut into bars.
• Brush top with light syrup.

CHEWIEST BROWNIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper.
• Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky.
• Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.

CHEWY BROWNIES

Steps:

• In a bowl, combine sugar, flour, cocoa, salt and baking powder. Combine oil, eggs, corn syrup and vanilla; add to dry ingredients. Fold in nuts if desired. Spread into a greased 13x9-in. baking pan. , Bake at 350° for 25-27 minutes or until a toothpick inserted in the center comes out clean. Dust with confectioners' sugar while warm if desired.

MOIST CHEWY BROWNIES

Steps:

• Combine flour, baking powder, cocoa and salt in a bowl.
• In a large bow l, beat the eggs until light; add sugar and beat again; beat in margarine. Stir in dry ingredients; blend well.
• Stir in vanilla, corn syrup and nuts.
• Mix well by hand.
• Pour into a greased 9 x 13-inch pan.
• Bake at 350: F about 35 minutes or until firm to the touch but not hard.
• Enjoy.