Chewy Brownies

Try this:

The reduced fat brownies in the Joy of Cooking are fantastic - just made them for the first time this weekend and will definitely use this recipe again. I don't know how "reduced" the fat is, as they still use a fair amount of chocolate, but they definitely qualify as chewy, gooey.

Which edition?

-- Larry

Is the recipe available online somewhere? I don't think I have the book.

It's the "All New All Purpose Joy of Cooking" published in 1997 - poking about with google yields that it's the sixth revision. This particular recipe didn't exist in the earlier version of Joy that I have...

I couldn't find the recipe online... but here it is (not word for word as I'm too lazy)

Yield: 12 brownies (one 8x8 pan - although I doubled the rec and did a

whisk together:

melt, stirring constantly, over very low heat (use a big pan so you can stir in the dry ingred. later):

remove from heat and stir in until well combined:

add and stir until sugar dissolved:

stir flour mixture into chocolate mixture until well blended and smooth.

scrape batter into pan, spreading to edges. Bake until center is almost firm when lightly pressed and a toothpick inserted in center comes out clean, but still moist and fudgy at the bottom (20-25 min). Cool in pan.

It suggested lining the pan with foil and greasing the foil so that you could use that as a handle to remove the brownies for cutting. I went ahead and did it, and it certainly makes for some easy cleanup on the pan - although I plunked the cut brownies back into my 9x13 pan, since it has a handy cover.

I think I baked for 22 min and the brownies were done through rather than still a little gooey, but they taste phenomenal and they're still very chewy.