Originally Posted by VintageEel
I have found great recipe's from Mary berry's cook books, and on http://www.bbcgoodfood.com/recipes/2882/chocolate-brownie-cake-
But I seem to have problems making my brownie just right in terms of chewiness and density. I want to make a classic american brownie that's about an inch or two thick and won't come out without a completely under cooked center. Is it something i'm doing or a bad recipe? It never seems to be anywhere near cooked when the recipe tells me to take it out and have heard lots of different things about how to tell its done.
I think I may have the recipe you're looking for OP and VintageEel. It was on the back of the Bakers Unsweetened Chocolate Squares box from the 1940's up to whenever they changed it to the denser one bowl brownie recipe I think in the 80's. This is the very first thing I ever cooked by myself when I was 13 back in the mid-sixties and everyone thought I was a genius. It's not as dense, but still chewy. Great flavor. I have not baked it in forever because we just don't eat that many brownies...but I kept it so here it is:
2 squares Bakers unsweetened
2 eggs well beaten
1/2 cup flour (sifted)
1/3 cup butter or margarine
1 cup sugar
1/2 tsp Calumet baking powder
1/4 tsp salt
1 tsp vanilla
Melt chocolate and butter over double boiler.
Beat eggs with fork and gradually add sugar until thoroughly blended.
Add melted chocolate and butter to eggs and sugar and blend well.
Add flour, baking powder and salt, stir
then pour into chocolate mixture.
Add tsp of vanilla and mix by hand until thoroughly incorporated
Pour into greased and floured 8 x 8 inch pan and cook at 350 degrees for 25 to 30 minutes. A toothpick inserted in center should come out clean with maybe a few crumbs on the end.
That's it! It's really delicious. I hope you try it!