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 it’s shinny 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!
- Large Mixing Bowl
- Rubber Spatula
- Measuring Cups/Spoons, Digital Scale
- 13″ x 9″ x 2″ Baking Pan
- Aluminum Foil
- Non-Stick Cooking Spray
Measure Grams Ingredients
- 1/4 cup 56 g. Fresh Espresso Shot or Extra Strong Coffee (Hot)
- 1/2 cup 54 g. Natural Cocoa Powder
- 2 oz. 56 g. Unsweetened Chocolate (finely chopped)
- 2 ea. 2 ea. Eggs (whole large)
- 2 ea. 2 ea. Egg Yolks (large)
- 2-1/2 cups 530 g. Granulated Sugar
- 1-1/2 cups 332 g. Butter (unsalted, melted)
- 1 Tbsp. 1 Tbsp. Pure Vanilla Extract
- 1 tsp. 1 tsp. Sea Salt (finely ground)
- 1-3/4 cups 237 g. All Purpose Flour (unbleached, unbromated)
- 8 oz. 226 g. Bittersweet Chocolate (finely chopped)
- 12 oz. 340 g. Toasted Walnuts (optional)
- Pre-heat the oven to 350° F. Prepare the baking pan by lining with aluminum foil and spraying with the non-stick spray.
- In a mixing bowl combine the unsweetened chocolate and hot espresso shot. Whisk to melt the chocolate. Add the cocoa powder and whisk to combine.
- Add the whole eggs and egg yolks to the melted chocolate mixture and whisk to combine.
- Add the granulated sugar to the bowl and whisk to combine and start to dissolve the sugar.
- Pour in the melted butter to the chocolate mixture and whisk to emulsify the fat into the chocolate mixture.
- Add the vanilla extract and sea salt and whisk once more to incorporate.
- Switch to the rubber spatula to fold in the all purpose flour. Stirring and folding to combine the flour into the chocolate mixture. The batter will start to thicken.
- Add the chopped bittersweet chocolate (and walnuts if using) to the batter and fold together using the rubber spatula.
- Pour and scrape the batter from the bowl into the prepared baking pan
- Bake at 350° F. for 35 to 40 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 the foil from the pan and cutting.
- Cut into 18 pieces. Store in a airtight bag or container.