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Chewy Brownies

Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on time 10 mins
total time 1 hr, 10 mins
Yield Makes 12 servings
This thin brownie makes killer ice-cream sandwiches. They also freeze well in a zip-top freezer bag and will slip into a small space in your cooler.

Ingredients

  • Vegetable cooking spray
  • 3/4 cup butter
  • 1 (4-oz.) bittersweet dark chocolate baking bar (60% cacao), chopped
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt

How to Make It

  1. Preheat oven to 350°. Line bottom and sides of a 15- x 10-inch jelly-roll pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with cooking spray. Microwave butter and chocolate in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or just until melted and smooth, stirring every 30 seconds. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour and next 3 ingredients. Pour mixture into prepared pan.

  2. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack. Lift brownies from pan, using foil as handles. Remove foil; cut into 24 squares.