The brownie has been a recipe I've struggled with ever since I started baking. The previous brownies I've made have always been ok, as it is hard to go wrong with a chocolaty square, but I just never felt they were great (and I always sorta thought a box mix brownie was better). I spent a few years making everything but brownies, then decided recently that I needed to finally find a decent recipe - it just seemed pathetic that I could make homemade Samoas, but not brownies.
Note: the original recipe actually called for whole wheat flour, but I misread that and used bread flour by mistake. They came out great, and very (very) chewy. Since then I have also been making it with regular flour, and they are also delicious - still chewier than cakey, but not quite as hard on your jaw.
The Chewy Brownie
(adapted from King Arthur Flour)
100 grams unsweetened chocolate (or 85% or higher)
113g (1/2 cup) unsalted butter
2 cups sugar
1/2 teaspoon salt
2 teaspoons vanilla
1 cup strong white flour (UK)/bread flour (US) OR regular all purpose white flour for a slightly less chewy brownie
1. Preheat oven to 176c (350f). Prepare a 9x9 pan, lining it with a strip of parchment that goes up two of the sides, then lightly grease it.
2. In a pot (2 quart) melt the chocolate and butter over low heat, stirring frequently to blend and avoid burning.
3. Remove pot from the heat and stir in the sugar till it is well blended. Mix in the eggs, salt and vanilla, followed by the flour.
4. Bake for 35-45 minutes. If you want brownies on the fudgier side - a toothpick should come out with slightly uncooked crumbs. If you want on them on the chewier side - a toothpick should come out with just a few moist crumbs. This is a recipe you want to use a toothpick/fork on, it is hard to judge what is under the beautiful brownie shell.
5. Cool on a wire rack. Right after taking it out of the oven cut around the edges. After 10 minutes, lift it out of the pan onto a cutting board and cut into squares. These brownies get hard to cut when cold!