Chewy Brownies

Chewy Brownies

86
Tom 0

"If you like your brownies chewy in the middle and crisp on the outside edges, then this recipe is for you!"
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Ingredients

40 m servings 155 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 55 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
  2. Combine white sugar, flour, cocoa, salt, and baking powder in a bowl. Whisk oil, eggs, corn syrup, and vanilla extract in a small bowl. Stir egg mixture into flour mixture; fold in walnuts. Spread into prepared baking pan.
  3. Bake in preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.
  4. Combine confectioner's sugar and water in a small bowl to make a glaze; drizzle over warm brownies.

Reviews

86
  1. 103 Ratings

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Most helpful positive review

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...

Most helpful critical review

These were just good enough. I prepared them in mini muffin pans with the intention of prettying them up with a rosette of vanilla buttercream frosting, festive Christmas sprinkles and a Hershe...

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...

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 incorpo...

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 th...

These were just good enough. I prepared them in mini muffin pans with the intention of prettying them up with a rosette of vanilla buttercream frosting, festive Christmas sprinkles and a Hershe...

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!"...

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...

AWESOME! officially my permanent brownie recipe. Very chewy/gooey. Well done, Tom!

OH MY GOD!!! This brownie recipe is the best I've ever tried!! My whole family loves it and I'm definitely using this recipe from now on:) I followed the recipe but instead of nuts I added 1 cup...