Sunday, November 12, 2017

Chewy Brownies

Instead of paying attention in physics lecture, I was avidly searching through the web for the secrets to the chewiest, chocolatey brownie possible. It's just hit that point in the semester.

For some ridiculous unknown reason, USC doesn't have any kind of fall break between the start of the semester and Thanksgiving break. Heck, we don't even get a day off for Veteran's weekend. So my motivation is at an all-time-low in this last stretch of November before Thanksgiving. My brain has just clocked out of everything and anything related to school, which is not ideal as there are still midterms and finals to be taken. 

My roomies were having an especially rough week with multiple midterms and essays, so I decided we could all use a lil sugar boost from a good, decadent chewy brownie. There's just something about the richness of chocolate that melts away worries, at least temporarily. 

Although I wouldn't say this brownie is the ultimate chewy brownie, I think it's almost there. A good amount of chew, a crispy crackly top, moist and rich interior, with a deep chocolatey taste from using both melted dark chocolate and cocoa powder. Some tips I've collected over my intensive research for chewy brownies - 
       1) Whisk in each egg very thoroughly. Beating in air at this step helps create that
           shattering crispy top we all love.
       2) Cocoa powder helps with chew and a deeper, chocolate flavor.
       3) The incredible chew in boxed brownies comes from the use of oil, so I used some
           oil along with butter for flavor.
       4) I found out later, but brown sugar also amps up the chewiness factor. Maybe use 3
           parts granulated and 1 part brown sugar?

These brownies came together in no time, perfect for a quick pick-me-up in the midst of a busy week.

3/4 cup granulated sugar
2 eggs
4 oz dark chocolate
1/4 cup unsalted butter
1/4 cup oil
1/2 cup AP flour
1/4 cup cocoa powder
1/4 tsp baking powder
1/2 tsp salt

1) Prepare a 8x8 or 9x9 square pan with parchment paper. Preheat oven to 350 F.
2) In a small saucepan, melt chocolate, butter, and oil together. When fully melted, transfer to mixing bowl. 
3) Whisk in sugar until well combined. Add eggs one at a time, whisking vigorously between each addition.
4) Add flour, cocoa powder, baking powder, and salt. Whisk until just combined.
5) Pour batter into prepared pan. Bake at 350 for 40-45 minutes, until top is set and a toothpick comes out with moist crumbs. Cool before slicing.

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