I‘m back! I know it’s been a while but here you go….
Want to know a little secret? I don’t really love brownies. In fact, I don’t really love chocolate all that much. But for a while I was on the hunt to find the perfect brownie. Not because I really wanted to, but because I felt personally challenged. My brother insisted that the perfect brownie really couldn’t be achieved. They were either to to dense, to crispy around the edges, and not chewy. In other words, it needed to be from a box.
Well for those of you who know me, I’m not really a fan of baked goods from a box (no judgement). So I set out to find the perfect brownie. I tried several brownies, many coming close, but this was the clear winner.
Makes 18 brownies
1/3 Cup (1 ounce) Dutch Processed cocoa powder
1 1/2 Tsp instant espresso (optional)
1/2 Cup plus 2 Tbsp boiling water
2 ounces semi-sweet chocolate, chopped fine
4 Tbsp unsalted butter, melted
1/2 cup plus 2 Tbsp vegetable oil
2 Large eggs
2 Large egg yolks
2 Tsp vanilla extract
2 1/2 Cups (17 1/2 ounces) sugar
1 3/4 Cups (8 3/4 ounces) all-purpose flour
3/4 Tsp salt
2 Ounces semi-sweet chocolate, chopped
Preheat oven to 350 degrees, and position oven rack to the lowest position. Line a 13 x 9-inch baking dish with foil. Lightly coat with vegetable oil spray.
Whisk cocoa powder, espresso powder, and boiling water in a large bowl until smooth. Add the semisweet chocolate and whisk until chocolate is completely melted. Whisk in the oil and then the melted butter. Add the eggs and egg yolks, and vanilla. Continue to whisk until the mixture is smooth. Whisk in the sugar. Using a spatula, add in the flour and salt, and mix until fully combined. Fold in the chopped chocolate.
Put the batter into the prepared pan. Bake until a toothpick inserted halfway between the edge and centre have a few crumbs attached, about 30-35 minutes. Keep the brownies in the pan, and cool on a wire rack for about 1 1/2 hours.
Using the foil overhang, remove the brownies from the pan and return to the wire rack to cool completely, about 1 hour. Cut and serve.
I found these brownies were best the next day, these brownies can be kept stored at room temperature in an airtight container for up to 4 days, or individually wrapped and frozen for up to 2 months.
Adapted from The Best of America’s Test Kitchen; Best Recipes and Reviews 2011