For several weeks, I’ve been hard at work to find the answer to what makes a chewy brownie. I tried adding extra flour, adding extra eggs, and adding extra egg yolks before finally stumbling upon the answer.
As promised, I spent additional time testing the chewy brownie recipe using a muffin pan to see if individual brownies would be even chewier. I found that I much preferred the texture of the brownies baked in a traditional pan, so that’s the way I’ve written the final recipe. (Read The Problem with Brownie Bites to find out more.)
When I saw that the theme for the upcoming #SundaySupper event was “On the Hunt,” meaning that you include items that you literally or figuratively hunt for, I knew I had the perfect excuse to do something I wouldn’t normally do.
This requires a little explanation.
There are six grocery stores within reasonable driving distance from my house. Despite this apparent glut of grocery availability, between them they carry only two brands of unsweetened chocolate. One brand is OK, but is found only at the store that is the most inconvenient to shop. The other brand, which is available at all the stores, is fine for test baking but has a less-than-ideal chocolate flavor that can best be described as sour wood chips.
Given the excuse to go “on the hunt,” I knew exactly which unsweetened chocolate I wanted to hunt for. It’s well-rated by Cook’s Illustrated and recommended by Alice Medrich, the Queen of Chocolate. It also requires a 20 minute drive to get it and costs about twice as much as the sour wood chips chocolate.
So, of course I drove out and picked up a package of Scharffen-Berger Unsweetened Chocolate, and to heck with the cost and driving distance. It’s not like it’s something I do very often.
Just to make sure that these were the ultimate in ultimate chewy brownies, I even researched which brand of butter was most highly rated. Turns out that it was good old Land O’ Lakes, which just happened to be on sale this week.
And to gild the lily, I bought some of my favorite chocolate chips and threw in some of the pecans that my mom bought for me from a little family farm in Georgia.
If these aren’t the ultimate chewy brownies, I don’t know what would be. While you can’t necessarily use my mom’s pecans for your brownies, I recommend that you splurge a little on your favorite unsweetened chocolate, chocolate chips, and butter. And if you can, use cane sugar rather than beet sugar. It really does make a difference in baking performance.
Don’t forget to check out all of the other “On the Hunt” recipes below this ultimate chewy brownies recipe!
You'll love these perfectly chewy, deliciously fudgy, deeply dark chocolate brownies!
- 8 TB unsalted butter, cut in chunks
- 3 oz high quality unsweetened chocolate, coarsely chopped
- 1 1/4 cup sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 eggs, room temperature, lightly beaten
- 1/2 cup all purpose flour
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup semi-sweet chocolate chips
- Preheat the oven to 350 and prepare an 8 inch square pan by lining it with parchment paper or foil.
- Place the butter and chocolate in a microwaveable bowl and microwave at 50% power in 30 second bursts, stirring in between, until chocolate is mostly melted. Stir until completely smooth.
- In a large bowl, combine the butter and chocolate mixture with the sugar and stir. Add the vanilla and the salt and stir. (The mixture will look grainy but uniform.)
- Add the lightly beaten eggs to the mixture and stir until just combined. Add the flour and stir gently until just combined.
- With a light touch, carefully fold in the nuts and the chocolate chips. Scrape the batter into the prepared pan and bake for 20 to 25 minutes. Brownies are done when a toothpick inserted in the middle comes out with moist crumbs but no wet batter attached.
Spread it on Thick
- Homemade Mascarpone from That Skinny Chick Can Bake
- Sugar Plum Fairy Jam from What Smells So Good?
- Porcini Compound Butter from Nosh My Way
Nibbles and Sides
- Baked Rice with Mushrooms from Basic N Delicious
- Brie Blackberry Bites from Family Foodie
- Foie Gras Bites from Jane’s Adventures in Dinner
- Miso Risotto from Crazy Foodie Stunts
The Main Event
- Bourbon Butter Venison Bites from The Life and Loves of Grumpy’s Honeybunch
- Fennel Frond Pappardelle with Rabbit, Muscat, and Cream from Culinary Adventures with Camilla
- Korean-style Tripe from kimchi MOM
- Lapin au Cidre – Cider Braised Rabbit from Food Lust People Love
- Maple Bison Blueberry Burgers from Noshing With The Nolands
- Rabbit Braised with Kalamata Olives and Prunes from The Texan New Yorker
- Spicy Sausage Pasta Skillet from Nik Snacks
- Wild Venison Sausage Gravy from A Mama, Baby & Shar-pei in the Kitchen
- Turkey, Wild Rice and Mushroom Casserole from Recipes, Food and Cooking
- Wild Boar Pacific Rim Sliders from Peaceful Cooking
- Blueberry Ice Cream with Chocolate Sauce from From the Bookshelf
- German Fruit and Nut Bars from Magnolia Days
- Grilled Bananas/Toast Topped with Chocolate and Cheese from Brunch with Joy
- Lemon Blueberry Scones from Killer Bunnies, Inc
- Raspberry Muffins from Cindy’s Recipes and Writings
- Pumpkin Spice Puppy Chow from Pies and Plots
- Ultimate Chewy Brownies from The Perfect Brownie
- Vanilla Poached Tamarillos from Manu’s Menu
- Wild Blackberry Scones with Lemon Glaze from The Foodie Army Wife
- Willy Wonka and the Chocolate Topped Waffles from NinjaBaker.com
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