Chewy Brownies

Adapted from America’s Test Kitchen

Print Recipe

Chewy Brownies

Ingredients

  • 1/3 cup Dutch-processed cocoa
  • 1.5 teaspoons instant espresso (optional)
  • 1/2 cup plus 2 Tablespoons boiling water
  • 2 ounces unsweetened chocolate (such as Baker's Baking Chocolate), finely chopped
  • 1/2 cup plus 2 Tablespoons vegetable oil
  • 4 Tablespoons (1/2 stick) unsalted butter, melted
  • 2 large eggs
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 2.5 cups (17 ½ ounces) sugar, not brown sugar
  • 1 3/4 cups (8 ¾ ounces) all-purpose flour
  • 3/4 teaspoon salt
  • 6 ounces bittersweet chocolate (70%), cut into ½-inch pieces

Instructions

1

Adjust oven rack to lowest position and heat oven to 350 degrees. Grease a 13x9 inch baking dish.

2

Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth.

3

Add unsweetened chocolate and whisk until chocolate is melted.

4

Whisk in oil and melted butter. (Mixture may look curdled.)

5

Whisk in eggs, yolks, and vanilla until smooth and homogeneous.

6

Whisk in sugar until fully incorporated.

7

Add flour and salt and mix with rubber spatula until combined.

8

Fold in bittersweet chocolate pieces.

9

Scrape batter into prepared pan and smooth top. Bake brownies until toothpick inserted halfway between edge and center comes out with a few moist crumbs attached, 30 to 35 minutes.

10

Let brownies cool in pan for 1 ½ hours.

0

Rating: 5 out of 5.

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