Prep 10 mins
Cook 30 mins
These brownies are very chewy, hence the name. They get their chewiness by substituting some of the flour with graham cracker crumbs, which preserves the moisture content.
- 1⁄2 lb sweet butter
- 1⁄2 lb unsweetened chocolate, broken into pieces
- 3 1⁄2 cups sugar
- 1 tablespoon vanilla
- 5 eggs
- 1 1⁄3 cups flour
- 1 1⁄2 cups graham cracker crumbs
- Preheat the oven to 375 degrees F.
- Line a 10 x 15 x 1 inch jellyroll pan with foil.
- Grease the foil.
- Melt the butter (on top of the stove or in the microwave).
- When the butter is about half melted, add the chocolate.
- When the chocolate is about half melted, remove from the heat and stir until the butter and chocolate are completely and smoothly melted.
- Stir in the sugar, vanilla and eggs until it's all mixed in.
- Don't use a mixer, you don't want to get too much air into the batter.
- Stir in the flour, stir well, work those muscles.
- Mix in the graham cracker crumbs.
- Pour the batter into the greased pan and smooth out the top.
- The batter will very nearly fill the pan.
- Don't worry, it won't spill over.
- Bake for 30 minutes, or until the cake is just set.
- Remove from the oven and cool on a rack for 10 minutes.
- Cover with the cooling rack and invert the pan.
- Remove from the pan, and peel off the foil.
- Cool upside down for another 15 minutes.
- Invert the cake onto another rack and let cool to room temperature.
- Be patient, these babies are worth it.
- Slice with a serrated knife into 25 brownies.
VERY sweet! If I could find a way to lessen the sugar without screwing it up I'd love these. I used honey graham crackers which lent an interesting taste. If someone can give me an idea as to how to lessen the sweetness I'll be making them again