Chewy Brownies
Thank you so much for typing it up!
zipporah wrote:
> I couldn't find the recipe online... but here it is (not word for word
> as I'm too lazy)
>
> Yield: 12 brownies (one 8x8 pan - although I doubled the rec and did a
> 9x13 as I had 4 egg whites left over from something else)
>
> whisk together:
> 3/4 cup AP flour
> 1 1/2 tbsp cocoa powder
> 1/4 tsp baking soda
> 1/4 tsp salt
>
> melt, stirring constantly, over very low heat (use a big pan so you can
> stir in the dry ingred. later):
> 4 oz. semisweet or bittersweet chocolate, coarsely chopped (I used very
> good brand semisweet chips, because that's what I keep on hand)
> 2 tsp corn/canola oil
>
> remove from heat and stir in until well combined:
> 1/2 cup packed light brown sugar
> 1/4 cup sugar
> 2 tbsp light corn syrup (I only had dark - worked dandy)
> 1 tbsp water
> 2 tsp vanilla
>
> add and stir until sugar dissolved:
> 2 egg whites
>
> stir flour mixture into chocolate mixture until well blended and smooth.
>
> scrape batter into pan, spreading to edges. Bake until center is almost
> firm when lightly pressed and a toothpick inserted in center comes out
> clean, but still moist and fudgy at the bottom (20-25 min). Cool in pan.
>
> It suggested lining the pan with foil and greasing the foil so that you
> could use that as a handle to remove the brownies for cutting. I went
> ahead and did it, and it certainly makes for some easy cleanup on the
> pan - although I plunked the cut brownies back into my 9x13 pan, since
> it has a handy cover.
>
>
> I think I baked for 22 min and the brownies were done through rather
> than still a little gooey, but they taste phenomenal and they're still
> very chewy.
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