Best 3 Chewy And Fudgy Brownies Made With Milk Chocolate Recipes

CHEWY FUDGY HOMEMADE BROWNIES

Steps:

• Preheat oven to 325°F. Line an 8x8 metal pan with parchment paper and set aside.
• Add butter to a heatproof, medium bowl and melt the butter in the microwave. Immediately add the chopped chocolate, cocoa powder, and vanilla to the melted butter and stir until the chocolate is completely melted and the mixture is smooth and shiny. Set the chocolate mixture aside to cool slightly while you move on to the next step.
• In a small bowl, whisk together flour, cornstarch, and salt. Set aside.
• In a the bowl of a stand mixer using the whisk attachment (or in a large bowl using a handheld electric mixer), beat together eggs and sugar on medium-high speed until the mixture is light, fluffy, and pale yellow, about 2 minutes.
• With the mixer running on medium speed, slowly pour the slightly cooled chocolate mixture into the egg mixture. Continue to beat the mixture on medium speed until well combined, about 30 seconds.
• Remove the bowl from the stand mixer (if using) and add the flour mixture. Using a rubber spatula or wooden spoon, gently fold the flour mixture into the batter. Continue to fold until all flour is combined, being careful not to over mix the batter.
• Pour the batter into the prepared pan and use the spatula or spoon to gently smooth the top of the batter.
• Bake the brownies for 50 minutes or until they have risen and a paper-thin crust has formed atop the brownies. The brownies are finished baking when a toothpick inserted into the center of the pan comes out clean or with just a few moist crumbs.
• Place the pan on a wire rack and allow the brownies to cool completely in the pan before slicing and serving.

THE BEST BROWNIES AKA CHOCOLATE CHEWY WONDERS

Steps:

• Kick the tires and light the fires and preheat your oven to 350 degrees.
• Melt the butter in a pot, remove from the heat and stir in the white sugar.
• Once that is combined, mix in your cocoa.
• Add in your eggs then add in the vanilla. If you are using chocolate chips instead of chocolate chunks, you can mix in the 2/3 of a cup after the eggs are thoroughly combined into the mix.
• Once all that is mixed very, very well, add in your flour and barely stir it in. Just barely. I read somewhere that stirring the flour mixture creates gluten, which in turn creates the cakey texture I don't like for brownies. So in theory, the less you stir, the less gluten and then chewy brownies here we come!
• Line a 9x9 pan with parchment paper.
• I used chocolate chunks, which I placed on top of the batter. They are so heavy that they sink right into it. Bake at 350 degrees for 30-40 minutes, until the brownies pull away from the edges slightly.This is why I use the chunks, they sink in right to the top level of the brownies. Cool the brownies.

CHEWY MILK CHOCOLATE BROWNIES

Steps:

• Whip egg whites on high speed in a mixer and add cream of tartar. Whip until white and foamy and the peaks are fairly stiff. Citric acid/any other acid could be used in place of cream of tartar. The acid isn't needed, but helps to stabalize the foam.
• Dissolve the sugar in the water and heat on a thick-bottomed sauce pan. Allow it to boil until it thickens significantly. It shouldn't brown or burn, but it should be close to that state. It should be in the "soft ball" state.
• Turn mixer back on high with the egg whites and slowly add the sugar mixture to this.
• Melt the butter, add the chocolate chips, cocoa and salt to a sauce pan. Heat on low until everything is melted.
• Slowly fold in the sifted flour. Mix until just incorporated.
• Slowly fold the egg white mixture into the batter. Do not over mix this.
• Pour the batter into a greased 13"x9" pan.
• Bake at 350F until it passes the toothpick test. I actually prefer mine under cooked.
• Let cool and cut into squares.