Wednesday, November 18, 2015

Chewy Brownies

Who doesn’t like a good chewy brownie made from a mix..…only the ones made from a box aren’t very chocolate-y. In comes this recipe from the folks at America’s Test Kitchen. These brownies have it all! And with three types of chocolate it is sure to please chocolate lovers.


See those spots of melted bittersweet chocolate in there? A nice added bonus stirred in at the end.


Notice in this picture all that chocolate! I like to use Hershey’s Special Dark Dutch cocoa (mmmm dark chocolate brownies) but I have made these several times with regular cocoa powder.


Make a sling out of parchment paper or foil to make removing them extra easy.


Look at that shiny crackly sugary crust.


And all those gooey chocolate bits push these over the top. These are adult brownies, and expensive with all that chocolate, but so worth it.



(click here for printable version)


⅓ cup cocoa powder (Dutch-processed if possible, I use Hershey’s Special Dark)

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

2 ½ cups (17 ½ ounces) sugar (I only use 2 cups for high altitude plus I prefer less sweet)

1 ¾ cups (8 ¾ ounces) unbleached all-purpose flour

¾ teaspoon table salt

6 ounces bittersweet chocolate, chopped or chocolate chips (I have used semi-sweet chocolate chips in a pinch)

1. Adjust oven rack to lowest position and heat oven to 350 degrees. Make a foil or parchment sling for a 9x13-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Spray pan with nonstick cooking spray.

2. Whisk cocoa 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. Cool completely if you can stand the wait!

Original recipe from

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