Jul 30, 2013, Updated May 15, 2024 I like to intentionally force them out of my brain, lest I make them every other day. Because not only are they pathetically easy to whip up, they are also my favourite brownies. They are mega-chewy, moist, fudgy, quite thin, and darkly chocolate-y. If you’re looking for a gooey brownie recipe, these ones qualify. With only a piddly half-cup of flour in the batch, they are really mostly cocoa powder. They have that dark, bordering-on-bitter cocoa flavour of the cookie part of an Oreo. drool And because they are made only with cocoa powder, they lack the distinct heavy feeling that often comes with many of their melted chocolate-based counterparts. You could totally eat two, with ice cream sandwiched between them, and not feel icky. I haven’t decided whether or not that’s a good thing… The brownies owe their chewiness in part to the melted butter, and in part to the eggs being the only leavener; without any baking powder or soda, they don’t get much lift in the oven. Just make sure not to over-bake them! The hardest part is spreading the batter out in the pan. It’s really thick, you need to really work it into the corners with the back of your wooden spoon. They freeze really well… and taste dangerously good while still mostly frozen. Are you more of the brownies with icing type? Here’s my Fluffy Chocolate Frosting recipe. I tried to go for a long walk today to offset the… er… brownie situation. It ended in a frazzled Jenn with a screaming 10-week old strapped to her chest, single-handedly wrangling a stroller, a giant diaper bag and a crazy Irish Setter into a rickety boat (little ferries that seat about 8) in desperation to get home after 40 minutes of nonstop crying (the baby, not me – but I was close). I am frankly impressed we made it. Oliver (dog) tried a couple of times to dive. Theo (baby) screamed himself purple. Co-boating tourists shot me dirty looks. And I feel I earned my brownie sandwich… although what I’d really like is a large bourbon on the rocks.
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