I made these brownies by accident, and I can’t explain how surprised I was that it worked. I just wanted to see what would happen if I made a custard and then I decided to add flour and see if I could make brownies from it. I was pleasantly surprised, and these are the best brownies I have ever made.
There are 2 keys to killing this recipe. The first is, make sure you’re not still on the hot burner when you’re adding the eggs. Trust me, you don’t want the eggs to scramble. This is how we temper them, and it always makes the best custard.
The second key is – as with all brownies (even boxed – just mix by hand. They bake best when you just get the ingredients combined and don’t over-mix them. It’s why I never use a mixer when I make them. If you can’t stir, I completely understand. Just use the lowest setting on your mixer, and once it looks like batter you’re done combining the ingredients.
These are dense and chewy, but don’t be expecting a fudge-like texture. It’s much lighter than that. It’s a similar texture to when your ice cream melts into your warm chocolate cake. You know, ooey-gooey and comforting.
While we’re on it, pairing them with a good cherry ice cream, and topping with whipped cream sounds like the best idea I’ve ever had for a brownie like this. Cool autumn day + warm custard brownies + cherry ice cream + whipped cream = heavenly and decadent, yeah? Yup!
I hope you enjoy these brownies, and don’t forget to tag me in those instagrams!
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Chewy Custard Brownies
- Heat oven to 350°
- Grease and flour 8×12 pan
- Melt butter in a saucepan over medium heat
- When butter is melted, remove from heat and immediately add eggs one at a time, mixing thoroughly each time. It should resemble vanilla pudding.
- Stir in sugar and vanilla until combined
- Add cocoa powder, flour, salt, and baking powder one at a time until just-wet
- Pour into pan and bake 25 minutes
- Let cool before serving