Chewy Brownies

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. 


Chewy Brownies
Makes 18 brownies
Printer-friendly Recipe


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.

Enjoy!


Jessica


Adapted from The Best of America’s Test Kitchen; Best Recipes and Reviews 2011

  • Nancy

    Oh one more thing…when I put it on the bottom rack, the bottom of the brownie got harder than the center (which wasn’t so great)…second time around, i’m putting it on the center rack so that it is all the same texture.

  • Nancy

    These are seriously good! I LOVE them…best homemade brownies I made thus far! The only adjustments: 2 cups sugar (1 1/2 white, 1/2 brown).

  • http://www.blogger.com/profile/14437679974896163808 Jessica

    Sorry about that. Its 350 degrees. I have made the adjustment above.

  • Anonymous

    What temp are you supposed to have the oven at? All you have is “preheat oven”.

  • http://www.blogger.com/profile/16492661388892873640 Simply Life

    wow! these look incredible!

  • http://www.mikekostyo.com Mike

    If the brownies taste half as good as they look in the picture, they must be delicious.

  • http://www.blogger.com/profile/11488726977622351953 Samantha

    Awesome! Thanks for sharing!
    I’m on a mission to try as many brownie recipes as I can. They all seem good in their own way, don’t they?

  • http://www.blogger.com/profile/14323348852616956680 Morgan

    This is my favorite recipe for brownies too! They have the perfect texture, yum :D