Friday, January 7, 2011

Chewy Brownies

Also known as the best brownies everrr. Yes, with three R's.

As you may have guessed, I've made brownies once or twice before. And each time I try a new recipe, I am hoping for a very specific brownie: dense, chewy, and fudgy with a thin, flaky crust on top. That's right, friends. My idea of brownie perfection is none other than the boxed-mix brownie.

Sacrilege, I know. But, not to worry. I've found the solution: a homemade boxed-mix brownie. Let me spell this out for you: this recipe produces a brownie that is just like a boxed-mix brownie, only better. Homemade taste, boxed-mix texture. Brownie perfection. Words simply cannot do this brownie justice, so I think you're just going to have to make them. Right now. You don't need a mixer, and you only have to get one bowl dirty. Seriously. If you have a legitimate reason not to immediately stop what you're doing (um, reading this?) and make these brownies, I'd like to hear it.

That's what I thought.

Make sure you eat the corner pieces before anyone else can. Pro tip, right there.

Chewy Brownies
Adapted from America's Test Kitchen

1/3 cup cocoa powder
1/2 cup + 2 tablespoons boiling water
2 ounces unsweetened chocolate, chopped finely
4 tablespoons unsalted butter, melted
1/2 cup + 2 tablespoons vegetable oil
2 large eggs + 2 large egg yolks
2 teaspoons vanilla extract
2-1/2 cups sugar
1-3/4 cups all-purpose flour
3/4 teaspoon salt


1. Adjust oven rack to the lowest position and preheat to 350˚F. Line a 13 by 9-inch baking pan with two pieces of foil. One piece should be placed in the pan widthwise, and the other should be placed lengthwise on top of the first piece. Both pieces should be long enough to hang over the edge of the pan on both sides. Coat with nonstick spray.

2. In a large bowl, whisk together the cocoa powder and boiling water. Add the unsweetened chocolate, and whisk until it is melted. Whisk in the butter and vegetable oil.

3. Add the eggs, yolks, and vanilla, and continue to whisk until the mixture is smooth. Add the sugar, and whisk until completely incorporated. Fold in the flour and salt with a rubber spatula just until combined.

4. Pour the batter into the prepared pan. Bake 30-35 minutes, or until a toothpick inserted halfway between the edge and center comes out clean. Cool pan on a wire rack for 90 minutes. Use foil to remove the brownies from the pan, and return them to the wire rack to cool completely.

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