Email to Cat      

Chewy Brownies

Source of Recipe

From "One-Hour Comfort" by America's Test Kitchen


Recipe Introduction

"While there's no denying the chewy appeal of box-mix brownies, it's hard to get truly superior flavor and texture following that route. This recipe cracks the code for perfectly chewy brownies loaded with top-notch taste by finding the right proportion of saturated fat (butter) to unsaturated fat (vegetable oil). Two whole eggs plus two extra yolks emulsifies the batter. For full, round chocolate flavor, whisk unsweetened cocoa, along with a little espresso powder, into boiling water and then stir in unsweetened chocolate. (The heat unlocks the chocolate's flavor compounds.) Chunks of bittersweet chocolate, folded in before baking, provide a final boost of intensity. For the chewiest texture, let the brownies cool thoroughly before cutting—but we can hardly blame you if you can't wait that long. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. Use a metal baking pan rather than a glass baking dish here."

List of Ingredients

â—¦ â…“ cup unsweetened cocoa powder
â—¦ 1 ½ teaspoons instant espresso powder (optional)
â—¦ ½ cup plus 2 tablespoons boiling water
â—¦ 2 ounces unsweetened chocolate, chopped fine
â—¦ ½ cup plus 2 tablespoons vegetable oil
â—¦ 4 tablespoons unsalted butter, melted
â—¦ 2 large eggs plus 2 large yolks
â—¦ 2 teaspoons vanilla extract
â—¦ 2 ½ cups sugar
â—¦ 1 ¾ cups all-purpose flour
â—¦ ¾ teaspoon salt
â—¦ 6 ounces bittersweet chocolate, cut into ½-inch pieces


Recipe

Adjust oven rack to lowest position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.

Whisk cocoa, espresso powder (if using), and boiling water in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in oil and melted butter (mixture may look curdled). Whisk in eggs and yolks and vanilla until smooth and homogeneous. Whisk in sugar until fully incorporated. Using rubber spatula, stir in flour and salt until combined. Fold in bittersweet chocolate.

Transfer batter to prepared pan and smooth top. Bake until toothpick inserted halfway between edge and center comes out with few moist crumbs attached, 30 to 35 minutes, rotating pan halfway through baking. Let brownies cool in pan on wire rack for 1 ½ hours. Using foil overhang, remove brownies from pan. Transfer to wire rack and let cool completely, about 1 hour.
Cut into 24 pieces, and serve.

Makes 24 brownies