Chewy Brownies

I can’t believe I have been blogging this long and have never posted a brownie recipe!  How is that possible?! We are such big fans of brownies!  Thick and cakey or dense and fudgy, it doesn’t matter to us.  We like them all.  These happen to be thin and chewy and very chocolaty!   Tim was such a fan of them because of their strong dark chocolate favor.  I loved the little bits of melted chocolate from the chopped bittersweet chocolate that got stirred in the batter at the end. 🙂

Chewy Brownies

{Source: Cook’s Illustrated, March & April 2010 issue as seen at Brown Eyed Baker)

Yield: 24 brownies

1/3 cup Dutch-processed cocoa powder {I used Hershey’s special dark chocolate cocoa}
1½ teaspoons instant espresso (optional, but I strongly recommend it)
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 sugar
1¾ cups all-purpose flour
¾ teaspoon salt
6 ounces bittersweet chocolate, cut into ½-inch pieces

1. Adjust oven rack to lowest position and heat oven to 350 degrees F. 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 cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.

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

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

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1 Comment (+add yours?)

  1. Trackback: Game Day Grub « EASY AS PIE!

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