Chewy Brownie
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Yield: 20cm/8” Square Pan (~ 16 brownies) Prep Time: 15 minutes Total Time: 45 minutes
Ingredients
80 g (⅔ Cup) All-Purpose Flour
20 g (2 Tbsp + 2 tsp) Dutch Processed Cocoa Powder (affiliate link)
½ tsp Baking Powder
1 tsp Kosher Salt
115 g (½ Cup) Unsalted Butter, Melted
50 g (⅓ Cup) Dark Chocolate Chips, Melted
120 g (9½ Tbsp) Granulated Sugar
100 g (⅓ Cup + 1 Tbsp Packed) Light Brown Sugar
2 Large Eggs
½ Tbsp Vanilla Extract
80 g (½ Cup) Dark Chocolate Chips
20 g (1 Tbsp + 1 tsp) Milk Chocolate Chips
Recipe
Preheat the oven to 175°C (350°F) and grease a 20cm/8” square baking pan.
In a medium-sized bowl, whisk the flour, cocoa powder, baking powder, and salt together. Set aside.
In another bowl, whisk the sugar, brown sugar, and eggs together until the mixture becomes pale.
Whisk in the vanilla, melted butter, and melted dark chocolate.
Laila’s Tip: Use melted but not hot butter and chocolate. If these are too hot they will start to cook the eggs and you’ll have a scrambled mess.
Pour the dry ingredients, from before, into the bowl. Using a spatula, fold everything together until just combined.
Add in the dark and milk chocolate chips and fold a few more times until the chips are somewhat evenly distributed throughout.
Pour the brownie batter into the greased pan. Bake for about 26-28 minutes or until the top is crackly, edges are set, and the middle does not jiggle.
Serving: Best served warm. Let brownies cool for about 10 minutes then dig in!
Storage: Store in a sealed container or covered in plastic wrap on the counter for 1-2 days. Can also be stored in the fridge for 1 week but the brownies will harden slightly in the cold.
Pairing: Best paired with Raspberry Compote!
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Happy Baking!
Disclaimer: Baking Borders is reader-supported. When you purchase through links on our site, we may earn a small affiliate commission at no extra cost to you.