The Brownie. A true American baked good. Did you know the first recipe developed in 1896 as Brownies didn’t have any chocolate? Most people couldn’t imagine a brownie without the ubiquitous chocolate. But, by 1904, chocolate found its way into the revised Brownie recipe. Fast becoming a favorite treat to share with friends and family. Everyone has a favorite type of brownie they like. Cakey, Fudgy, or Chewy. With or without nuts. The brownie takes on all forms to please everyone.
The surveys I’ve done with students in BAKE! classes is that more people want and love the chewy brownie. The chewy brownie with its shiny crackled top, a moist and rich interior, packed full of deep chocolate flavor and a rich buttery finish.
I had the pleasure of promoting Zingerman’s Magic Brownies on WXYZ, Channel 7 Detroit when the new cookbook Pure Michigan: Eating Fresh and Local in the Great Lakes State came out. If you click on the link you can see the segment of me demonstrating the Zingerman’s Magic Brownies recipe. This recipe can also be found on Midwest Living Website.
As a baker/pastry chef and BAKE! Instructor for Zingerman’s Bakehouse part of the work I do is Research and Development. Personally, I’m always working on developing recipes that give me more of the qualities I’m looking for in a baked good. So here is my version of a Chewy Brownie. I made them without nuts since my partner prefers them that way. But, I’ve given you the option of adding them in the recipe. These brownies also store very well and I think taste even better a day after they’re made. Stack in a cellophane bag tied with a ribbon for a perfect holiday gift for your friends or family!
- Measuring Cups/Spoons, Digital Scale
- Large Mixing Bowl
- Rubber Spatula
- 13″ x 9″ x 2″ Baking Pan
- Parchment Paper
- Non-Stick Cooking Spray or Butter
Measured Grams Ingredients
- 2 oz. 56 g. Unsweetened Chocolate (finely chopped)
- ¼ cup 56 g. Fresh Espresso Shot or Extra Strong Coffee (Hot)
- ½ cup 54 g. Natural Cocoa Powder
- 2 ea. 2 ea. Egg Yolks (large)
- 2 ea. 2 ea. Eggs (whole large)
- 1 Tbsp. 12 g. Pure Vanilla Extract
- 1 tsp. 8 g. Sea Salt (finely ground)
- 2-½ cups 530 g. Granulated Sugar
- 1-½ cups 332 g. Butter (unsalted, melted and slightly cooled)
- 1-¾ cups 237 g. All Purpose Flour (unbleached, unbromated)
- 8 oz. 227 g. Bittersweet Chocolate 60% – 70% (finely chopped)
- 12 oz. 340 g. *Toasted Walnuts (optional)
Preheating the oven and Preparing the baking pan:
- Pre-heat the oven to 350° F (176℃) 30 minutes before baking the brownies.
- Prepare the 9″ x 12″ (22cm x 33 cm) baking pan by spraying with nonstick oil or buttering. Line the pan with parchment paper leaving at least 1-inch (2.5cm) overhang on the long sides of the pan to make a sling for easy removal of the brownies once baked and cooled. Spray or butter the parchment paper.
- Set the baking pan aside until needed.
Mixing the Brownie Batter and Baking:
- In a mixing bowl combine the finely chopped unsweetened chocolate and hot espresso shot. Whisk together until smooth and the chocolate is melted.
- Add the cocoa powder, egg yolks, whole eggs, vanilla, and sea salt. Whisk until the chocolate mixture is smooth and fully combined
- Add the granulated sugar to the bowl and whisk until the ingredients are smooth and creamy.
- Add the melted butter and whisk until the ingredients are fully blended and smooth.
- Tap off any batter on the whisk and switch to a rubber spatula.
- Add the all-purpose flour to the bowl and fold
to incorporate the ingredients. Beat the brownie batter until smooth
and fully incorporated
- Add the finely chopped bittersweet chocolate (*and walnuts if using) to the batter and fold to blend into the batter. Beat the brownie batter until smooth.
- Pour and scrape the brownie batter from the bowl into the prepared baking pan.
- Smooth the batter out in the pan using a small offset spatula.
- Place the baking pan into the preheated 350° F (176℃) oven and bake for 25 to 30 minutes. Use a toothpick to see of the center of the brownies are set. The toothpick should not have any wet batter on it and should come out clean.
- Remove the pan of brownies from the oven and place on a cooling rack. Cool for 2 hours before removing or cutting the brownies.
- Once cooled loosen the sides of the brownies with a small offset spatula. Lift and brownies out of the pan using the parchment paper sling and place onto a cutting board.
- Trim the excess parchment paper from the brownies before cutting.
- Use a serrated knife to cut the brownies into 12 or 18 pieces and store in an airtight bag or container for up to 6 days.