Desserts · From the kitchen notebook
Chewy Brownies with Unsweetened Chocolate
Dense, chewy brownies baked in a 9×9-inch pan.
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What goes in
✳Tap as you measure. A little less to keep in your head.
Let’s make it
one step at a time- 01
Prep Preheat oven to 325°F (163°C) Line a 9×9 pan with parchment
- 02
Melt Chocolate + Butter Combine butter + chopped unsweetened chocolate Melt gently (microwave in short bursts or double boiler) Stir until smooth and glossy — do not overheat
- 03
Dissolve Sugars (Key Step) While mixture is still warm, whisk in: granulated sugar brown sugar Whisk 30–60 seconds until slightly thickened and shiny This creates the crackly top + chewy structure
- 04
Eggs + Emulsification Add eggs + extra yolk + vanilla Whisk vigorously for ~1 minute Batter should thicken and look like a loose pudding
- 05
Dry Ingredients In a separate bowl, combine: flour cornstarch salt Fold gently into batter (avoid overmixing)
- 06
Add Chocolate Chips Fold in chips if using
- 07
Bake Spread into pan evenly Bake 20–24 minutes Target doneness: Edges set Center slightly underbaked (moist crumbs on toothpick)
- 08
Cool (Non-Negotiable) Cool completely in pan (2+ hours) This is where chewiness fully develops
That’s a good thing made.
Enjoy every bite.