Source: Fine Cooking #34 (also at FineCooking.com)
My last post about chocolate chess pie and its brownie-like filling inspired me to make proper chewy chocolate brownies. And that’s how I like my brownies… chewy, a bit gooey, not at all dry, and not too crumbly or cakey.
This brownie recipe is a keeper. It uses both unsweetened chocolate and cocoa (with sugar added separately) so that sugar content is controlled precisely, for perfect results every time.
So yummy these don’t last long. Great alone, or served with some fresh fruit or a scoop of ice cream.