Chewy Brownies from Cooks Illustrated

I am not a snob when it comes to brownies and I will happily eat them as long as they fulfil two criteria - they must be super chocolatey (not a real word, I checked) and they must not be too sweet. These chewy brownies qualify on both counts and they are super easy to make. I first made them to go in the Frozen Brownie Sundae and then once more because I wanted to eat more brownies. One small change on my part was on the type of chocolate used, not because of any personal preference but more because of what is available here in Dubai. It is very difficult to find good affordable baking chocolate so I usually stick to Lindt as it is good quality and reasonably priced.

Recipe Source - Cook's Illustrated via Brown Eyed Baker (My changes in red)

Ingredients - Makes one 9x13 pan

1/3 Cup Dutch-processed cocoa (used regular cocoa)
1½ teaspoons instant espresso (optional) (used instant coffee)
½ cup plus 2 Tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped (used Lindt 80% dark chocolate)
4 tablespoons (½ stick) unsalted butter, melted
½ cup plus 2 Tablespoons vegetable oil (used sunflower oil)
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2½ cups (17½ ounces) sugar
1¾ cups (8¾ ounces) all-purpose flour
¾ teaspoon salt
6 ounces bittersweet chocolate, cut into ½-inch pieces (used semi sweet chocolate) 

 

1. Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9x13-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.

 

Happy Eating!