Perfect 1950s Moist And Chewy Brownies Recipes

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CHEWIEST BROWNIES



Chewiest Brownies image

Rich chocolate chewy brownies, not cakey at all!

Provided by Krissyp

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Yield 24

Number Of Ingredients 8

1 cup unsweetened cocoa powder
½ cup melted butter
2 cups white sugar
2 eggs
¼ teaspoon salt
1 cup all-purpose flour
2 teaspoons vanilla extract
⅓ cup confectioners' sugar for decoration

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.

Nutrition Facts : Calories 139.1 calories, Carbohydrate 24.3 g, Cholesterol 25.7 mg, Fat 4.8 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 58.2 mg, Sugar 18.4 g

1950'S BROWNIES



1950's Brownies image

This batter is very thick but bakes up to a YUM YUM chewy brownie that you will want to eat the whole pan. I usually double this recipe

Provided by the4stacys

Categories     Bar Cookie

Time 42m

Yield 16 serving(s)

Number Of Ingredients 9

1 unsweetened chocolate square
1 semisweet baking chocolate square
1/3 cup shortening
1 cup sugar
2 eggs
3/4 cup sifted flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup broken nuts

Steps:

  • melt in microwave or in double boiler baking chocolate and shortening. Beat in sugar in eggs. Mix together sifted flour, baking powder salt and then mix with wet ingredients. stir in nuts. bake in a 8x8x2" well greased pan at 350 degrees for 20 to 35 minutes until top is dry and only slightly wet crumbs come out on test knife.
  • Amout: 16 2" squares.

CHEWY BROWNIES



Chewy Brownies image

If you like your brownies chewy in the middle and crisp on the outside edges, then this recipe is for you!

Provided by Tom

Categories     Desserts     Cookies     Brownie Recipes

Time 40m

Yield 36

Number Of Ingredients 12

2 cups white sugar
1 ½ cups all-purpose flour
½ cup baking cocoa
½ teaspoon salt
1 teaspoon baking powder
1 cup vegetable oil
4 eggs
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 cup chopped walnuts
¼ cup confectioners' sugar
4 teaspoons water

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.

Nutrition Facts : Calories 154.9 calories, Carbohydrate 18 g, Cholesterol 20.7 mg, Fat 9 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 1.3 g, Sodium 54.8 mg, Sugar 12.4 g

PERFECT BROWNIES



Perfect Brownies image

Martha came across the recipe for these incredibly moist and delicious brownies in a cookbook. As it turns out, the recipe was developed by Elisabeth Luard, who happens to be the mother-in-law of Frances Boswell, food editor at Martha Stewart Living.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes 15 small squares

Number Of Ingredients 7

18 tablespoon (2 sticks plus 2 tablespoon) unsalted butter, plus more for pan
12 ounces best-quality bittersweet chocolate, coarsely chopped
1/2 cup all-purpose flour
1 teaspoon baking powder
3 large eggs
1 1/4 cups packed light-brown sugar
1 3/4 cups pecan halves, coarsely chopped

Steps:

  • Preheat oven to 325 degrees. Butter a 7-by-11 1/2-by-2-inch baking pan. Line pan with parchment paper; set aside.
  • Combine butter and chocolate in a heat-proof bowl set over a pan of simmering water, and melt. Remove from heat, and let stand until cool. Sift flour and baking powder together into a medium bowl; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat eggs until thick and creamy, about 5 minutes. Gradually beat in sugar. Continue beating until mixture is thick and mousse-like and a trail is left on the surface when the whisk is lifted, about 3 minutes more. Gradually fold in the chocolate mixture, alternating with the dry ingredients. Fold in nuts.
  • Pour batter into prepared pan, and bake until top is cracked and center is just firm to the touch, 40 to 45 minutes. (The brownies should not have a cakelike consistency). Remove from oven, and let cool in pan.
  • Cut into squares in the pan before turning out onto a board.

PERFECT 1950S MOIST AND CHEWY BROWNIES



Perfect 1950s Moist and Chewy Brownies image

Make and share this Perfect 1950s Moist and Chewy Brownies recipe from Food.com.

Provided by carrie sheridan

Categories     Dessert

Time 1h

Yield 12 brownies, 6 serving(s)

Number Of Ingredients 7

2 ounces unsweetened chocolate squares
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup flour, sifted
1/2 cup walnuts, chopped

Steps:

  • Melt chocolate in a metal bowl placed over hot water.
  • Thoroughly cream butter and sugar.
  • Add eggs and beat well.
  • Blend in melted chocolate, vanilla and flour.
  • Mix nuts into batter, or sprinkle them over the top after batter is poured into the pan.
  • Pour batter into a greased 8x8x2 inch pan.
  • Bake in slow oven at 325 degrees Fahrenheit for 35 minutes.
  • Frost with Fudge Frosting if desired.
  • Makes 12 brownies.

Nutrition Facts : Calories 440.2, Fat 28.4, SaturatedFat 13.9, Cholesterol 111.2, Sodium 135, Carbohydrate 45.7, Fiber 2.5, Sugar 33.9, Protein 6

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