Best 6 Perfect 1950s Moist And Chewy Brownies Recipes

MOIST AND CHEWY BROWNIES

Steps:

• 1. Preheat oven to 350 degrees. Grease a 9×13 pan.
• 2. Beat together eggs, cocoa, baking powder, espresso powder and vanilla until smooth.
• 3. Melt the butter in the microwave in a small microwave-safe bowl.
• 4. Add the sugar to the melted butter and combine. Microwave mixture in about 10-15 second increments, mixing each time, until the mixture is hot (about 110-120 degrees), but not bubbly. It should take on a shiny look when it's ready. Heating this mixture will dissolve more of the sugar and give a shiny crust on top of the brownies. You could also do this step in a saucepan over low heat.
• 5. Add the butter mixture to the eggs mixture and mix until smooth
• 6. Microwave the chocolate chips in about 20 second increments until fairly soft, but not totally melted.
• NOTE: If you want them to be completely incorporated, melt them completely. If you want them to be chunks in the brownies, do not microwave them.
• 7. Add flour and chocolate chips to batter and mix until smooth.
• 8. Pour batter into pan and bake for about 30 minutes, or until toothpick comes out with just a few moist crumbs.
• 9. When done, remove from oven and allow to cool.

CHEWIEST BROWNIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper.
• Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky.
• Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.

CHEWY BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Combine white sugar, flour, cocoa, salt, and baking powder in a bowl. Whisk oil, eggs, corn syrup, and vanilla extract in a small bowl. Stir egg mixture into flour mixture; fold in walnuts. Spread into prepared baking pan.
• Bake in preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.
• Combine confectioner's sugar and water in a small bowl to make a glaze; drizzle over warm brownies.

PERFECT 1950S MOIST AND CHEWY BROWNIES

Steps:

• Melt chocolate in a metal bowl placed over hot water.
• Thoroughly cream butter and sugar.
• Add eggs and beat well.
• Blend in melted chocolate, vanilla and flour.
• Mix nuts into batter, or sprinkle them over the top after batter is poured into the pan.
• Pour batter into a greased 8x8x2 inch pan.
• Bake in slow oven at 325 degrees Fahrenheit for 35 minutes.
• Frost with Fudge Frosting if desired.
• Makes 12 brownies.

GRANDMA'S OLD FASHIONED BROWNIES

Steps:

• Preheat oven to 350°F
• Melt butter in microwave.
• Add the cocoa and stir.
• In medium bowl beat eggs until frothy.
• Add sugar, flour, and salt (also nuts if you are using them).
• Pour cocoa mixture over egg mixture and stir all together.
• Put into a greased 8 x 8 pan. Bake for 30 minutes.
• For a doubled recipe use a 9 x 13 pan.
• Icing, recipe below.
• Icing for Best Ever Brownies:
• 1 1/3 cup icing sugar.
• 1/3 cup cocoa.
• 3 tbsp butter or margarine.
• 1 tbsp & 2 tsp hot water
• Beat all ingredients together, add more liquid if necessary.
• Spread over brownies.

PERFECT BROWNIES

Steps:

• Preheat oven to 325 degrees. Butter a 7-by-11 1/2-by-2-inch baking pan. Line pan with parchment paper; set aside.
• Combine butter and chocolate in a heat-proof bowl set over a pan of simmering water, and melt. Remove from heat, and let stand until cool. Sift flour and baking powder together into a medium bowl; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat eggs until thick and creamy, about 5 minutes. Gradually beat in sugar. Continue beating until mixture is thick and mousse-like and a trail is left on the surface when the whisk is lifted, about 3 minutes more. Gradually fold in the chocolate mixture, alternating with the dry ingredients. Fold in nuts.
• Pour batter into prepared pan, and bake until top is cracked and center is just firm to the touch, 40 to 45 minutes. (The brownies should not have a cakelike consistency). Remove from oven, and let cool in pan.
• Cut into squares in the pan before turning out onto a board.