merryb wrote:

> http://www.browneyedbaker.com/2010/0...hewy-brownies/

I just made this brownie recipe for the second time. The ingredients:

1/3 cup Dutch-processed cocoa
1½ tsp instant espresso (optional)
5 oz boiling water
2 oz unsweetened chocolate, finely chopped
2 oz butter, melted
5 oz oil
2 large eggs
(2 large egg yolks)
2 tsp vanilla
2½ cups sugar
1 3/4¾cups AP flour
3/4¾tsp salt
(6 ounces bittersweet chocolate, cut into ½-inch pieces)
1 cup toasted nuts


The first batch took too long to bake (55 minutes instead of the
recommended 30-35 minutes). I reduced the water and oil to 4 oz each
for the second batch. Also, I used 2 eggs, but no yolks. I also
omitted the chocolate chips in favor of walnuts.

The results were chewy, as advertised. Not very chewy, but somewhat
chewy. However, the chewy texture only emerged after a few days. I
suppose that was the result of moisture evaporating over time.