"If you like your brownies chewy in the middle and crisp on the outside edges, then this recipe is for you!" — Tom
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1 1/2 cups
light corn syrup
I cut the salt back to a half teaspoon and I used chopped pecans instead of walnuts. I made no other changes or substitutions. I baked this in my Perfect Brownie Pan, baked at 350* this was done in 33 minutes. Though these brownies turned out exactly as the submitter stated (PERFECTLY chewy and just chocolate-y enough), I missed the flavor that butter gives to brownies. I will make thes again and use butter next time in place of the oil.
These brownies were...dare I say it...salty? The texture was MARVELOUS. Absolutely everything that a nice, warm, chewy brownie should be. But the actual flavor wasn't quite there. It could have used a little more chocolate and a lot less salt!
On a side note, I also had to bake my batch for an additional 10 minutes and they are still fairly moist.
Thank you for the ratings, I am honored you chose my recipe to make. I did make a typo it should be 1/2 teaspoon not 11/2 t. Sorry ..
I took note of the first reviewers comment on the salt. I dropped the salt to 1 teaspoon and I found it to be plenty - could probably drop it to 3/4 tsp w/ good results too. Instead of incorporating the walnuts into the batter I sprinkled them on top. When you mix the nuts into the batter they get steamed. By adding the nuts on top of the batter they will get toasted and give a better texture.
I made these for my boys for an after school snack. I just used a pinch of salt and I used agave nectar instead of the corn syrup (b/c that's what I had on hand). The kids called them "BEAST!"......that's good! :) Thanks for the recipe!!
AWESOME! officially my permanent brownie recipe. Very chewy/gooey. Well done, Tom!
These were AWESOME! I cut recipe in half, used 1/2 c. of cocoa, cut salt to 1/2 teaspoon and added a 1/4 teaspoon of baking soda. Baked for only 25 minutes in a 8x8 glass pan and they turned out perfectly - exactly as promised - slightly crisp edges and chewy middles. I did not bother to frost; they smelled so good, I had to sample after they cooled slightly. HEAVENLY!
These are the best brownies I have ever had, including fancy ones from coffee shops. Years from now, my children will not know to properly give you credit for this recipe. It will probably be the thing that they brag about me for, and the reason their schools make sure I always know about the bake sale. So, I thank you now. I also curse you, because I have diabetes and have had to exercise an unreasonable amount of willpower since making them. Don't worry, I am sharing!(I also skipped the glaze. I don't even want to KNOW how they taste with that.) Again, from the bottom of my vial of insulin, I thank you. Its not like I wouldn't have eaten a brownie, but it is nice when it is a brownie WORTH eating.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 81
These chocolate brownies from scratch are easy, moist, and delicious.
Moist and fudgy, these 5-star brownies are deliciously decadent.
This chewy "blondie" is still plenty chocolatey, thanks to the chips on top.