Bready or Not: Chewy Brownies

Posted by on Feb 14, 2018 in Blog, Bready or Not, brownies, chocolate | Comments Off on Bready or Not: Chewy Brownies

These are some seriously amazing brownies.

Bready or Not: Chewy Brownies

Chewy, fudgy, chocolaty, the type that makes you moan the second that flavor hits your tongue. Yeah.

Bready or Not: Chewy Brownies

I had to do a brownie recipe for Valentine’s Day. This recipe comes together super-fast, so maybe you have time to whip it up today instead of buying some overpriced not-so-good version at the store.

Bready or Not: Chewy Brownies

Because these brownies?

Bready or Not: Chewy Brownies

LOOK AT THEM.

Bready or Not: Chewy Brownies

LOOOOK.

Bready or Not: Chewy Brownies

I don’t think I need to say anything else.

Modified from Chewy Brownies in Martha Stewart Living, November 2016.

 

Bready or Not: Chewy Brownies

Bready or Not: Chewy Brownies

These classic, chewy brownies come together fast with the help of a microwave. The result is indulgent, chocolaty goodness.

  • 3/4 cup plus 2 Tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon espresso powder, optional
  • 7 Tablespoons unsalted butter, room temperature
  • 7 ounces unsweetened or semisweet chocolate chips
  • 3 Tablespoons coconut oil
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 3 large eggs, room temperature

Preheat oven at 350-degrees. Line an 8x8 or 9x9 baking pan with parchment paper and apply nonstick spray.

In a medium bowl, combine the flour, baking powder, salt, and espresso powder (if using). Set aside.

Place the butter, chocolate, and oil in a large microwave-safe bowl. Heat in short bursts, stirring well between each, until the chocolate is melted. Add both sugars and stir together. Whisk in the eggs until the batter is glossy and smooth.

Pour in the dry ingredients and mix until just combined. Pour batter into the prepared pan and smooth out the top.

Bake until the brownies pass the toothpick test in the middle, about 35 to 40 minutes. Let cool in pan for about 30 minutes, then lift the block out by the parchment to completely cool on a rack. Slice into bars. Keep stored in an airtight container.

OM NOM NOM!