Recipe Index

Sweets | Chewy-Dense Brownies

Posted on July 8, 2012

About a week ago, I made Cakelike Brownies using The Perfect Scoop cookbook's recipe. On the page next to it there was a recipe for Chewy-Dense Brownies. I couldn't resist making these so that I could compare the two. I can't decide which one I like better.

Yield: 12 brownies

chewy-dense brownies


1/2 cup unsalted butter, cut into pieces

4 ounces unsweetened chocolate, cut into small pieces

1 1/4 cups sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup flour

1/8 teaspoon salt

1/2 cup semisweet or bittersweet chocolate chips

3/4 cups hazelnuts, pecans, almonds, or walnuts, toasted and chopped (optional)



Preheat the oven to 350 degrees F.

Line an 8-inch square pan with a long sheet of parchment paper that covers the bottom and reaches up two sides. Cross another sheet of parchment over it, making a large cross with edges that overhang the other two sides. Grease the bottom and sides of the parchment with butter.

Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly with a whisk over very low heat until the chocolate is melted.

Remove from the heat and stir in the sugar, then the eggs one at a time, and the vanilla. Stir in the flour and the salt. Beat the batter vigorously for 30 seconds, until it begins to form a smooth ball. Stir in the chocolate chips and nuts, if using.

Scrape the batter into the prepared pan, smooth the top, and bake for 30 minutes, until the center feels just set. Remove from the oven and let cool.


(Ref. "Chewy-Dense Brownies" recipe, The Perfect Scoop.)