From Austin, Texas, Joshua Weissman is a chef-turned-food-writer whose last cookbook shot to number one on the New York Times bestseller list. His latest book, out this month, is all about the importance of texture in food – and that includes chewiness of course.
Recipe: Chewy Fudge Brownies
Whatever you do, take the corner pieces for yourself. Save none for anyone else.
Prep time 10 minutes Cook time 25–30 minutes Yield nine
1 cup (200g) granulated sugar
¼ cup (50g) light brown sugar
6½ tbsp (92g) unsalted butter, melted
2 large eggs
1 egg yolk
2 tsp (10ml) pure vanilla extract
¼ cup (60ml) vegetable oil
½ tsp (3g) fi ne sea salt
⅛ tsp (1g) baking soda
1¼ tbsp (12g) cornstarch
½ cup (60g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder
4oz (115g) semisweet chocolate, roughly chopped
1 Preheat the oven to 350°F (180°C). Lightly coat an 8- × 8-inch (20.5 × 20.5cm) baking pan with cooking spray. Optionally, line the bottom of the pan with parchment paper if the pan isn’t nonstick.
2 In a medium bowl, whisk together the granulated sugar, brown sugar, and melted butter until combined. Add the eggs, egg yolk, vanilla extract, and vegetable oil. Whisk until thoroughly combined.
3 Stir in the fi ne sea salt, baking soda, and cornstarch. Add the all-purpose fl our and cocoa powder, and stir until thoroughly combined and homogeneous. Fold in the chocolate until evenly distributed.
4 Transfer the mixture to the prepared pan, and use a spatula to spread the mixture evenly to the edges of the pan. Bake for 25 to 30 minutes or until the brownies are cooked through and a toothpick inserted into the center comes out clean.
5 Remove the brownies from the oven, and set aside to cool completely before cutting and serving.
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