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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.
- 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