The New York Times Best Chewy Fudgy Brownies with a flaky top!
I love brownies! I know there are so many different kinds of brownies out there but sometimes it’s nice to keep it simple & just make a traditional brownie. I once read that a traditional brownie should be chewy, fudgy & moist (my favorite kind). So what makes a traditional brownie this way? Well the fact that it doesn’t have any leavening in it (like baking powder or baking soda) & it only has a minimal amount of flour. With recipes like this one you end up with a good old fashioned fudgy chewy brownie!
I used Ghirardelli bittersweet chocolate chips for this recipe but you can also use the bittersweet chocolate baking bars.
- 1 cup (2 sticks) butter
- 8 ounces (1 cup) bittersweet chocolate
- 4 eggs
- ¼ teaspoon salt
- 1 cup light brown sugar
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 cup flour
- ½ cup chopped walnuts (optional)
- Grease a 13-by-9-inch baking pan. Preheat oven to 350 degrees.
- In microwave safe bowl or dish microwave butter & chocolate together until melted. I started with 30 seconds, stirred, then microwaved for 15 more seconds & it was fully melted. Cool slightly.
- In a large bowl or mixer, whisk eggs then whisk in salt, sugars & vanilla.
- Whisk in melted chocolate mixture. Fold in flour until just combined. If adding walnuts, stir them in. Pour into prepared pan.
- Bake for 35 to 40 minutes or until top is shiny & beginning to crack on top. Cool pan on rack.
Adapted slightly from The New York Times