Chewy Brownies

Chewy Brownies

Makes 24 (2") 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
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Directions
  1. Adjust oven rack to lowest position and reheat oven to 350°.
  2. 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.
  3. In a large mixing bowl, whisk together cocoa, espresso powder and boiling water until smooth.
  4. Add unsweetened chocolate; whisk until chocolate is melted.
  5. Whisk in melted butter and oil (mixture may look curdled).
  6. Add eggs, yolks and vanilla; continue whisking until mixture is smooth and homogeneous.
  7. Whisk in sugar until fully incorporated.
  8. Add flour and salt; mix with a rubber spatula until combined.
  9. Fold in bittersweet chocolate pieces.
  10. 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.).
  11. Transfer pan to wire rack; let cool for 1 ½ hrs.
  12. Using foil, overhand lift brownies from pan; return brownies to wire rack to cool completely (about 1 hr.).
  13. Cut into 2" squares before serving.

Recipe courtesy of Cook's Illustrated, March-April 2010.