Classic Chewy Brownie

Classic Chewy Brownie takes around 35 minutes from beginning to end. This side dish has 336 calories, 7g of protein, and 10g of fat per serving. This recipe serves 12. For 49 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. 34 people have made this recipe and would make it again. If you have unsweetened cocoa powder, Semi-Sweet Chocolate Baking Chips, salt, and a few other ingredients on hand, you can make it. A few people really liked this American dish. It is brought to you by A Zesty Bite. Overall, this recipe earns a rather bad spoonacular score of 36%. Similar recipes include Chewy Brownie Bites or Brownie Cookies, Chewy Brownie Bites, and Chewy Brownie Cookies.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

3/4 teaspoon baking powder

4 large eggs

1 teaspoon espresso powder

1 1/4 cup all-purpose flour

1 teaspoon salt

8 ounces semi-sweet chocolate baking bar

2 cups sugar

1 1/4 cup unsweetened cocoa powder

2 teaspoons vanilla extract

Equipment:

baking pan

mixing bowl

microwave

whisk

oven

toothpicks

Cooking instruction summary:

Preheat oven to 350 degrees F.In a large bowl whisk the butter, sugar and eggs. In a separate bowl combine the cocoa, salt, baking powder, espresso powder and flour. Slowly start adding it into the large mixing bowl. Beat until all dry and wet ingredients are well combined.Melt chocolate in microwave on 20 seconds intervals.Butter and flour a 9 X 13 baking dish. Pour half of the batter into the dish and then spread the chocolate all over it. Top it off with the rest of the batter and place into the oven.Bake for 25 minutes or until inserted toothpick comes out clean. Remove from oven and allow to cool for at least 15 minutes.

 

Step by step:


1. Preheat oven to 350 degrees F.In a large bowl whisk the butter, sugar and eggs. In a separate bowl combine the cocoa, salt, baking powder, espresso powder and flour. Slowly start adding it into the large mixing bowl. Beat until all dry and wet ingredients are well combined.Melt chocolate in microwave on 20 seconds intervals.Butter and flour a 9 X 13 baking dish.

2. Pour half of the batter into the dish and then spread the chocolate all over it. Top it off with the rest of the batter and place into the oven.

3. Bake for 25 minutes or until inserted toothpick comes out clean.

4. Remove from oven and allow to cool for at least 15 minutes.


Nutrition Information:

Quickview
332k Calories
6g Protein
10g Total Fat
58g Carbs
3% Health Score
Limit These
Calories
332k
17%

Fat
10g
16%

  Saturated Fat
5g
34%

Carbohydrates
58g
20%

  Sugar
40g
45%

Cholesterol
63mg
21%

Sodium
222mg
10%

Alcohol
0.23g
1%

Caffeine
39mg
13%

Get Enough Of These
Protein
6g
13%

Manganese
0.69mg
35%

Copper
0.61mg
30%

Magnesium
83mg
21%

Fiber
4g
19%

Iron
3mg
19%

Selenium
12µg
18%

Phosphorus
179mg
18%

Vitamin B2
0.18mg
10%

Zinc
1mg
9%

Potassium
310mg
9%

Folate
34µg
9%

Vitamin B1
0.12mg
8%

Vitamin B3
1mg
6%

Calcium
45mg
5%

Vitamin B5
0.39mg
4%

Vitamin B12
0.18µg
3%

Vitamin B6
0.05mg
3%

Vitamin D
0.33µg
2%

Vitamin E
0.3mg
2%

Vitamin A
99IU
2%

Vitamin K
1µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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