Chewy Brownies

By LRay

Vanessa McNeil Rocchio, Southern Living

JUNE 2014

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

Details

Servings 12
Adapted from myrecipes.com

Preparation

Step 1

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.