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Chewy Brownies & Toll House Cookie Bars

July 7, 2010

Have you ever had the feeling, deep in your guts and in ur bones that something was going to turn out wrong? Definitely? That was how I felt when I made these brownies. I was so sure that they were going to turn our fudgy, instead of chewy. And I was resigned to eating fudgy brownies.

But…

.

.

.

See the almost paper-y skin of the brownie?

It’s CHEWY!!!!

Remove parchment paper, let cool, and cut into squares.

Eat one, or maybe, ten, or the whole tray if you feel like it. Nobody’s judging.

Recipe here. And the best part about this site is that there’s actually 3 different brownie recipes for 3 different types: cakey, fudgy and chewy. NOW I finally know the difference, after YEARS of trying to figure it out myself.Β  Thanks Fine Cooking πŸ™‚

And not forgetting the fail-safe tollhouse cookie bars. I’m extremely lazy when it comes to making drop cookies, so obviously these were ideal for me. It’s basically making cookies in a brownie form. Let it cool, cut and serve! Or you can eat it straight out of the oven and burn your tongue, like *I* did.

Recipe from 500 Cookies:

340g plain flour
1 tsp baking soda
1/2 tsp salt
225g unsalted butter
150g granulated sugar
150g brown sugar
2 tsp vanilla essence
2 eggs
150g dark choc chips
Optional: 200g chopped pecans

Directions:

Preheat oven to 190C. Grease and line a 9 x 13 in tin.
Sift together flour, baking soda and salt. Beat the butter and sugar together with vanilla essence. Beat in the eggs. Stir the flour mixture, nuts and choc chips into the mixture. Spoon mixture into tin and bake for 25 mins until golden and firm. Cool in the tin for 5 mins and cut into squares. Cool on wire rack.

ENJOY!

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