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Home » Brownies that are Fudgy

Moosewood Brownies

Last updated on June 7, 2023 By Anna 3 Comments This post may contain affiliate links.

This post is for you brownie enthusiasts who have too many brownie recipes already but are always glad to have another.  That's where I fall on the spectrum.  But what's weird is lately I get the feeling that brownies aren't as popular here in Chicago as they are in Austin.  People like them (I did get some nice compliments on the Cape Town Brownies), but for the most part chocolate chip cookies are more well received. Or maybe it's my imagination. Whatever the case, these Moosewood Brownies are very good. The recipe is from The Moosewood Restaurant in New York.

Moosewood Brownies

Texture

From what I've read, Moosewood Brownies have had quite a following over the years. They are are made with unsweetened chocolate, light brown sugar and pastry flour.  Unfortunately (or maybe fortunately?) I was out of pastry flour and had to use cake flour.  I can tell you that cake flour works well! The brownies have a velvet-y texture. They are most definitely fudge-y, but I can see how they might turn out cakier if one were to use all-purpose flour, so I recommend sticking with cake or pastry flour.  Here's a picture of the texture.

Moosewood Brownies

If you make them, I'd love to know what you think!

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Recipe

Moosewood Brownies

Moosewood Brownies

Cookie Madness
Moosewood Fudge Brownies are made with pastry flour (or cake flour), brown sugar and unsweetened chocolate.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine American
Servings 24

Ingredients
 

  • 2 sticks of unsalted butter 230 grams
  • 6 oz 170 grams unsweetened chocolate, chopped (I used Callebaut)
  • ¾ teaspoon salt omit if using salted butter
  • 1 pound light brown sugar
  • 1 teaspoon vanilla extract
  • 5 large eggs lightly beaten in a separate bowl
  • 1 cup cake or pastry flour 4 oz/114 grams
  • ½ cup chocolate chunks of chocolate chips.

Instructions
 

  • Preheat oven to 350 degrees F. Line a 9x13 inch metal pan with foil and grease bottom only.
  • In a saucepan or in a microwave-safe bowl, melt the butter. Add the chopped chocolate to the hot melted butter and stir until fully melted. If using the microwave, you may have to microwave it a bit more, stirring every 15 seconds, until melted and smooth. Set aside to cool slightly.
  • In a mixing bowl, combine the salt (if using), brown sugar and vanilla. Add the melted chocolate mixture and stir by hand (if using a stand mixer, use the paddle attachment on low) until blended. Gradually add the eggs, stirring until blended. Lastly, stir in the flour until fully blended.
  • Pour mixture into prepared pan. If desired, sprinkle chocolate chips or chunks over the top. Bake for 25-30 minutes (though check at 20) or until brownies appear set. Let cool at room temperature or quick cool by putting the 9x13 inch pan in a larger roasting pan and filling ⅔ up the sides with ice water.
  • When brownies are completely cool, lift from pan and cut into 24 bars.

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Reader Interactions

Comments

    I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.

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  1. D

    March 27, 2018 at 10:34 am

    Those look so amazing!!!

  2. Anna

    March 27, 2018 at 6:43 am

    Thanks Amanda! I didn't give this one much of a spin other than to use cake flour and chocolate chunks, but I'll take the compliment! I hope you try the brownies :).

  3. Amanda

    March 26, 2018 at 10:51 pm

    5 stars
    Way to jazz up a recipe, Anna! I love your creativity and once again, you amaze me with the different spin you give to the delicious brownie. There can never be enough brownie recipes and I never heard of this one from Moosewood. Thanks for sharing the yumminess. It definitely looks like something I would love to try.

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