After I put the brownies in the oven, I tasted the remaining batter in the pan. It was soooo good, I thought, how can this not be the best batch of brownies ever? I brought them out after 28 minutes and let them cool. Cutting into them now, I found, as other reviewers stated, they are more soupy than brownie. So I poured myself a square, ate/drank it, and put the baking pan in the microwave for 2.22. It now looks like a hot mess, but it did set up. I'll try this again, but I'll have to cook it longer next time. The flavor is great, but it doesn't work using the cooking time provided. Now I'm wondering if this would have gone better had I used the convection oven setting. Has anyone made these using their convection oven, and it worked out?
Chunky Chocolate Brownies
- 2 tablespoons water
- 3/4 cup granulated sugar
- 1/3 cup butter
- 1 (11.5-ounce) package semisweet chocolate chunks, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup chopped hazelnuts or pecans, toasted
- Powdered sugar
- Combine first 3 ingredients in a 3 1/2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat, and stir in 1 cup chocolate chunks until smooth. Let cool 5 minutes. Add eggs, 1 at a time, stirring just until blended. Stir in vanilla.
- Combine flour and salt; stir in remaining chocolate chunks and hazelnuts. Stir flour mixture into chocolate mixture in saucepan. Spread into a lightly greased 9-inch square pan.
- Bake at 325° for 23 to 28 minutes. Cool in pan on a wire rack. Dust with powdered sugar. Cut into squares.
To freeze up to 3 months: Wrap baked brownies in aluminum foil, and place in a large zip-top plastic freezer bag. To thaw, remove brownies from plastic bag, and let stand at room temperature for 3 hours; unwrap and serve.
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