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From @Joshua Weissman Recipes

Chewy Brownies

40 min · Serves 9

40 mintotal
20 minhands on
17steps
9servings

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Ingredients

For the pan

  • Nonstick baking spray
  • Parchment paper

For the brownie batter

  • 6 1/2 tbsp unsalted butter (about 90 g)
  • 1/2 cup dulce de leche (about 150 g)
  • 8 oz dark chocolate, around 70% cacao, finely chopped (about 225 g)
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract (10 ml)
  • 2 1/2 tbsp vegetable oil (38 ml)
  • 1/8 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 1/4 cups powdered sugar (about 150 g)
  • 1/4 cup unsweetened cocoa powder (about 25 g)
  • 5 tbsp all-purpose flour (about 40 g)
  • 4 oz dark chocolate, 70% cacao, roughly chopped (optional, about 115 g)

To bake

    Method

    For the pan

    1. Preheat the oven to 325°F (162°C).

    2. Measure a sheet of parchment paper as wide as your 8-inch square baking pan and long enough to hang over two opposite edges, folding and trimming off the excess.

    3. Spray the pan lightly with nonstick baking spray.

    4. Press the parchment paper into the pan so it adheres to the bottom and sticks up along two opposite sides to form a sling.

    For the brownie batter

    1. Melt the butter in a small saucepan over medium heat, letting it bubble and brown, swirling occasionally, until it turns a deep amber color and smells nutty, 3–5 minutes.

      Don't be afraid to take brown butter dark — almost borderline blackened — for the deepest flavor.

    2. Turn off the heat and whisk in the dulce de leche until smooth, about 1 minute.

    3. Add the 8 oz of finely chopped dark chocolate and whisk off the heat until fully melted and incorporated, 1–2 minutes.

    4. In a separate large mixing bowl, whisk together the egg and egg yolk until combined.

    5. Whisk in the vanilla extract, vegetable oil, baking soda, and fine sea salt until smooth.

    6. Pour the warm chocolate mixture into the egg mixture and whisk until completely smooth and homogeneous, 1–2 minutes.

    7. Add the powdered sugar and whisk until incorporated, 1–2 minutes.

    8. Add the cocoa powder and all-purpose flour, then switch to a spatula and mix just until a thick, smooth batter forms and no dry flour remains, 1–2 minutes.

    9. Fold in the 4 oz of roughly chopped dark chocolate, if using, until evenly distributed.

    To bake

    1. Pour the thick brownie batter into the prepared pan and spread it evenly into the corners using a spatula.

    2. Bake at 325°F (162°C) until the edges are set and the center is still soft, 20–25 minutes.

      Then 20 min of waiting

    3. Transfer the pan to a rack and let the brownies cool completely in the pan to room temperature before lifting them out.

      Cooling completely is essential for chewy brownies to set proper structure before slicing.

    4. Use the parchment paper sling to lift the brownie slab out of the pan, slice into 9 equal squares, and serve.

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