I am scratching my head over this quandry...
I have created an intensely chocolate brownie but 'chewyness' evades me. Usually I end up with a very fudgey soft texture. I am looking for that slight 'stick to your teeth' texture without compromising flavour (I don't want them too sweet). Any suggestions?

Brown sugar, and maybe a touch of corn syrup. That's the key.

Oh, and real chocolate, as opposed to cocoa, if your budget allows.

Thanks for the suggestions, unfortunately I've tried both. I always use quality chocolate; and I've tried brown sugar, granulated brown sugar, a combination of brown and white sugar, all white sugar...
I'll try your suggestion of corn syrup. I know that the application of sugar is the answer. I just can't find the right combination!

I use my bread flour for brownies. I have also noticed a big textural difference depending on how much the initial sugar and egg mixture is beaten. If I let the mixture raise to full volume prior to adding the melted chocolate and butter, the fudgier the turn out. The chewiness factor, at least for me, is how much I beat the batter after the flour addition. The trick is to find the fine line between over and under mixing. It works for me. We sell a lot of brownies. Give it a try. Good luck. P.S. I use Callebaut Semisweet and white cane sugar.

Thanks for the feedback Peachcreek. I, too, use Callebaut semisweet and bread flour. It seems like your secret is in the method. The way I read it, you do very little beating of the egg/sugar mixture but you do beat after the flour is added. (I have been very careful NOT to do this!) Can you give me an estimate of time and intensity? I am quite excited to be nearing a solution!

I find that chewy brownies have a higher ratio of flour than fudge brownies. I use combination of semisweet and unsweetened chocs. plus a bit of cocoa to make them really dark. And then you can play around with adding just a bit of baking powder to make them just a bit lighter or open their texture.

Hum...I think it's the quantity of flour and your method.

I'm pretty certain it's not the kind of sugar or flour used (with the exception of cake flour). I think about bake sales, you'll find chewy brownies there. Housewives aren't using bread flour and they definately tend to overwork their batters. I think it's over mixing the flour, creating some gluten strength that will give you chewiness.

My key to chewy brownies is liquid glucose or honey. Both of these act the same way and add chewiness. The honey will also add a flavor while glucose is neutral.