Brownie workbook
I like a certain kind of brownie, so I am in the process of perfection. here my draft for today. Chewy Brownies RATE IT Added flour helps to give these brownies their chewiness. It's important not to overbake these or they'll dry out. This recipe can be doubled easily; use a 13x9-inch pan and increase the baking time slightly. 16 oz. (16Tbs.) unsalted butter; more for the pan 4 tablespoons Hershey's special dark cocoa 6 tablespoons coconut oil 3 cups sugar Scant 1/4 tsp. salt 4 tsp. vanilla extract ( pure Danncy's Mexican vanilla) 4 large eggs, at room temperature 2 cup flour TIP: The recipe gives a range of baking times—use the shorter time for metal pans, the longer for Pyrex pans. Position an oven rack on the middle rung. Heat the oven to 335F. Butter an 9x13 inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment. melt the butter and chocolate and coconut oil in microwave. Remove the pan from the heat; cool slight