Chewy Brownies

one-bowl cocoa and chocolate brownies with a shiny crust

Makes 24 squares · 216 kcal per serving

Ingredients

• 156 g All Purpose Flour
• 399 g White Sugar
• 100 g Brown Sugar
• 200 g Butter
• 170 g Semi-Sweet Chocolate Chips
• 75 g Cocoa, Unsweetened
• 150 g Egg
• 17.9 g Egg Yolk
• 7.8 g Vanilla Extract
• 4.1 g Salt

Method

1. Heat the oven to 350°F / 175°C and line a 9×13 pan with parchment. Melt the butter and chocolate chips together, then whisk in the cocoa; the hot fat blooms it. Whisk in both sugars and beat hard for a full minute, then add the eggs, the extra yolk, and the vanilla and beat another minute until the batter turns glossy and thickens. That beating is what gives the shiny paper-thin crust, so do not shortcut it. Fold in the flour and salt just until no streaks remain.
2. Bake 25–30 min. Pull them when a toothpick in the center comes out with thick fudgy crumbs, never clean. Cool completely in the pan before cutting; warm brownies tear. They firm up and get chewier overnight.