chewy brownies

chewy brownies 3

I’m going to put this right out there: I didn’t absolutely love these brownies. The whole goal of this recipe is to mimic the chewiness of boxed brownies, and…eh. I don’t need that texture. I don’t mind it; I just won’t sacrifice flavor for it. Plus I think that the fudgy-cakey balance of my favorite brownie recipe is perfect.

chewy brownies 2

The problem, and it’s one that just keeps getting more frustrating, is the availability of ingredients in my small town. My favorite brownie recipe calls for unsweetened chocolate, and the only brand available within a hundred miles of where I live is Baker’s. I’ve noticed that the flavor of brownies baked with Baker’s chocolate is muted.

So, I needed a recipe that wasn’t based entirely on unsweetened chocolate. (I did have a few ounces leftover from my last trip to a big city.) This one uses a combination of unsweetened chocolate, cocoa, and bittersweet chocolate.

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The trick to getting that boxed brownie chew is substituting oil for some of the butter called for in most brownie recipes. These brownies, though, were intensely gooey. Not bad, by any means; my coworkers raved. But my coworkers have never had my favorite brownie recipe, which has a more intense chocolate flavor and isn’t so weighed down by oil. I guess I need to stock up on unsweetened chocolate next time I visit the big city.

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One year ago: Palmiers
Two years ago: Bran Muffins
Three years ago: Pain Ordinaire

Printer Friendly Recipe
Chewy Brownies (from Cooks Illustrated)

Makes 24 brownies

⅓ cup Dutch-processed cocoa
1½ teaspoons instant espresso (optional)
½ cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (½ stick) unsalted butter, melted
½ cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2½ cups (17.5 ounces) sugar
1¾ cups (8.75 ounces) all-purpose flour
¾ teaspoon salt
6 ounces bittersweet chocolate, cut into ½-inch pieces

1. Adjust an oven rack to the lowest position and heat the oven to 350 degrees. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

2. Whisk the cocoa, espresso powder, and boiling water together in large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the melted butter and oil. (The mixture may look curdled.) Add the eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in the sugar until fully incorporated. Add the flour and salt and mix with a rubber spatula until combined. Fold in the bittersweet chocolate pieces.

3. Scrape the batter into the prepared pan and bake until a toothpick inserted halfway between the edge and the center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer the pan to a wire rack and cool 1½ hours.

4. Using the foil overhang, lift the brownies from the pan. Return the brownies to a wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve. The brownies can be stored in an airtight container at room temperature for up to 4 days.

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Comments

  1. These look absolutely spectacular. I’ll take a tray of these, please! I’m always trying different brownie recipes, and I’d love to try this one as well. Looks like it might just become my new favorite!

  2. Elizabeth says:

    Hi Bridget! Have you looked in to ordering unsweetened chocolate on-line? It seems like you can get almost anything delivered to your doorstep these days! That way you could also try a bunch of different kinds (and maybe some you’ve never seen in the grocery, even in the big city!)

  3. That’s a shame, the chewy brownies are my favorite brownies. Then again, I’ve never made your favorite, and you and I actually have some similar tastes; I almost always go to your site when I need a recipe.

  4. Sandra says:

    Bridget – I have been following your blog for years now but never commented before. I love your posts and have made many of your recipes, but wanted to suggest the same thing as Elizabeth. We just recently moved from Dallas to the Hartford area and there are so many things that I can no longer get in the grocery store or that are so much more expensive here so I have resorted to buying many things online. I highly recommend looking for different types of baking chocolate online. I have been buying baking supplies (mainly vanilla beans and decorating supplies but other items as well) online since well before we moved because they are less expensive and you can get lots of things on Amazon with free shipping! Good luck and thank you for the inspiration!

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