Chewy Chocolate

By Mark -

Here's my new favorite brownie recipe.  This started out as Adam Ragusea's recipe from https://www.youtube.com/watch?v=lhnzdRD-hX8.  He has two versions: thin and chewy, and thick and cakey.  I went with the cakey version.  The texture was perfect, but it needed a bit more salt and chocolate.  So, I switched the kosher salt to an equal measure of table salt, and I added some regular cocoa to supplement the Dutch cocoa.  The result is fantastic!

Adam likes to use a parchment paper sling to make the brownies easy to remove from the pan before cutting.  I prefer to skip the parchment paper and simply cut the brownies in the pan.

1 stick (1/2 cup, 113g) butter (I use salted butter)
1/2 cup (50g) Dutch process cocoa powder
1/4 cup (25 g) regular cocoa powder
1 14 oz (396g) can sweetened condensed milk
1 cup (120g) powdered sugar
2 teaspoons vanilla (I like to use 1 1/2 teaspoons imitation vanilla + 1/2 teaspoon Mexican vanilla)
2 teaspoons molasses
1/4 teaspoon salt
1 teaspoon baking powder
1 egg
1 cup (120g) all-purpose flour
1 cup semi-sweet chocolate chips

Preheat your oven to  325ºF.  Spray a 9x7 or 8x8 inch pan.

Brown the butter in a medium size pan.  Once it's browned, whisk in the cocoa powder and boil while whisking for 1 minute.

Remove the pan from the heat.  Whisk in the condensed milk, followed by the powdered sugar, salt, vanilla, molasses, and baking powder.  After it's well combined, whisk in the egg, followed by the flour.  Finally, mix in the chocolate chips and pour the batter into the pan before the chips melt.

Bake for 45-50 minutes.

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