Brownies - Cakey, Chewy or Fudgy

Brownies - Cakey, Chewy or Fudgy

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Cakey Brownies

These are rich and luscious, with a cakey lightness.

Yields sixteen 2-inch squares.

4 oz. unsweetened chocolate
2 oz. (4 Tbs.) unsalted butter, softened at room temperature; more for the pan
3/4 cup sugar
1 Tbs. plus 1 tsp. light corn syrup
2 large eggs, at room temperature
2 tsp. vanilla extract
1/4 cup milk, lukewarm
2-1/4 oz. (1/2 cup) all-purpose flour
1/2 tsp. baking powder
Pinch salt

Position an oven rack on the middle rung. Heat the oven to 350°F. In a double boiler over simmering water, melt the chocolate. Remove the pan from the heat; cool slightly. Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.

In a medium bowl, cream the butter with a fork. Beat in the sugar and corn syrup; be sure there are no lumps in the mixture. Add the eggs, one at a time, whisking thoroughly. Add the vanilla and milk. Whisk until incorporated, about 30 seconds. The batter may appear broken; this is okay. Whisk in the melted chocolate, beating until the batter is smooth and has thickened slightly, 30 to 60 seconds. Stir together the flour, baking powder, and salt so they’re well blended; stir the dry ingredients into the chocolate mixture until incorporated. Scrape into the prepared pan and bake until a toothpick inserted in the middle comes out clean with a few moist crumbs clinging to it, 20 to 30 min.

Set the pan on a rack until cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares with a sharp knife.

Notes
• This recipe can be doubled easily; use a 13X9-inch pan and increase the baking time slightly.

• The recipe gives a range of baking times – use the shorter time for metal pans, the longer for Pyrex pans.

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Chewy Brownies

Added flour helps to give these brownies their chewiness.
It’s important not to overbake these or they’ll dry out.

Yields sixteen 2-inch squares.

4 oz. (8 Tbs.) unsalted butter; more for the pan
4 oz. unsweetened chocolate
1-1/2 cups sugar
Scant 1/4 tsp. salt
2 tsp. vanilla extract
2 large eggs, at room temperature
4-1/2 oz. (1 cup) flour
2 Tbs. natural cocoa (not Dutch-processed)

Position an oven rack on the middle rung. Heat the oven to 350°F. Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.

In a double boiler over simmering water, melt the butter and chocolate. Remove the pan from the heat; cool slightly. Stir in the sugar, salt, and vanilla. Mix in the eggs, one at a time, stirring each time until blended. Add the flour and cocoa; beat until incorporated and the mixture is smooth, 30 to 60 seconds. Scrape the batter into the prepared pan and bake until the top is uniformly colored with no indentation and a toothpick inserted in the middle comes out almost clean, with a few moist crumbs clinging to it, 35 to 45 min.

Set the pan on a rack until cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares with a sharp knife.

Notes
• This recipe can be doubled easily; use a 13X9-inch pan and increase the baking time slightly.

• The recipe gives a range of baking times – use the shorter time for metal pans, the longer for Pyrex pans.

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Fudgy Brownies

Using both bittersweet and unsweetened chocolate gives these brownies deep, sophisticated chocolate flavor. The consistency is fudgy but not gooey or underdone.

Yields sixteen 2-inch squares.

5 oz. (10 Tbs.) unsalted butter, at room temperature
2 oz. unsweetened chocolate
5 oz. bittersweet chocolate
1 cup sugar
2 tsp. vanilla extract
Pinch salt
2 large eggs, at room temperature
1 large egg yolk, at room temperature
3 oz. (2/3 cup) all-purpose flour

Position an oven rack on the middle rung. Heat the oven to 350°F. Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.

In a double boiler over simmering water, melt the butter and both chocolates. Remove the pan from the heat; cool slightly. Whisk in the sugar and then the vanilla and salt. The mixture will be somewhat grainy; this is okay. Whisk in the eggs and egg yolk, one at a time, stirring each time until blended. Add the flour, beating until thickened and smooth, 30 to 60 seconds. Pour into the prepared pan and bake until a toothpick inserted in the middle comes out with moist crumbs (not wet batter) clinging to it, 35 to 45 min.

Set the pan on a rack until cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares with a sharp knife.

Notes
• This recipe can be doubled easily; use a 13X9-inch pan and increase the baking time slightly.

• The recipe gives a range of baking times – use the shorter time for metal pans, the longer for Pyrex pans.