Chewy Brownies
Ingredients
⅓ cup
Dutch-processed cocoa
1 ½ tsp.
instant espresso (optional)
½ cup plus 2 tbsp.
boiling water
2 oz.
unsweetened chocolate, finely chopped
4 tbsp. (½ stick)
unsalted butter, melted
½ cup plus 2 tbsp.
vegetable oil
2
large eggs (whites and yolks)
2
large egg yolks
2 tsp.
vanilla extract
2 ½ cups
sugar
1 ¾ cups
unbleached all-purpose flour
¾ tsp.
salt
6 oz.
bittersweet chocolate, cut into ½" pieces
Directions
- Adjust oven rack to lowest position and reheat oven to 350°.
- Line a 13x9" baking pan with foil, pushing foil into corners and up sides of pan with excess overhanging pan edges. Spray foil with nonstick cooking spray.
- In a large mixing bowl, whisk together cocoa, espresso powder and boiling water until smooth.
- Add unsweetened chocolate; whisk until chocolate is melted.
- Whisk in melted butter and oil (mixture may look curdled).
- Add eggs, yolks and vanilla; continue whisking until mixture is smooth and homogeneous.
- Whisk in sugar until fully incorporated.
- Add flour and salt; mix with a rubber spatula until combined.
- Fold in bittersweet chocolate pieces.
- Scrape batter into prepared pan; bake until a toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached (30 to 35 min.).
- Transfer pan to wire rack; let cool for 1 ½ hrs.
- Using foil, overhand lift brownies from pan; return brownies to wire rack to cool completely (about 1 hr.).
- Cut into 2" squares before serving.
Recipe courtesy of Cook's Illustrated, March-April 2010.
