These chewy brownies are based on a recipe from the March/April 2010 issue of Cook’s Illustrated, where CI claims that the key to making brownies with a “box brownie” texture is to get the ratio of saturated to unsaturated fat just right. To get the chewiest brownies, they use a mixture of butter and oil, unsweetened chocolate and egg yolks.
Use Good Cocoa Powder
The article itself is pretty fascinating, and if you can get your hands on the March/April 2010 issue it’s worth a read. But for now I’m just posting the recipe as I made it which is a smaller 8 inch pan version. This batch was better than any batch I’ve made in the past (though I didn’t get a flaky top) and it might have to do with the fact I used a high end (Callebaut Dutch) cocoa powder. Not that using expensive Dutch process cocoa powder is always better since it has a drying effect in some recipes, but in this recipe it works perfectly.
Chewy, But Thin
My only complaint is that these are thin and chewy brownies and I’ve become partial to deep dish type brownies. They are still great, just thin, and I’m mentioning it in case anyone gets the idea to make them in a 9 inch square pan. Don’t bother or they’ll be WAY too thin. I recommend sticking with a half batch in an 8 inch pan or using the double version original which is baked in a 9×13.
Update: I now make these in a 9×13 inch pan, but the recipe halves well so feel free to halve it and use the 8 inch pan. Here’s another photo. For this batch I used coconut oil and threw in some broken Oreos.
- 1/3 cup Dutch-processed cocoa (28 grams)
- 1 1/2 teaspoons instant espresso powder
- 1/2 cup plus 2 tablespoons boiling water
- 2 ounces unsweetened chocolate. chopped (56 grams)
- 1/2 cup plus 2 tablespoons oil coconut oil okay
- 4 tablespoons unsalted butter, melted (56 grams)
- 2 large large eggs plus 2 large yolks
- 2 teaspoons vanilla extract
- 2 1/2 cups sugar (250 grams)
- 1 3/4 cups all-purpose flour (250 grams)
- 3/4 teaspoon salt
- Preheat oven to 350 degrees F. Line a 9×13 inch metal pan with nonstick foil.
- In a mixing bowl, whisk together the cocoa, espresso powder, and boiling water until smooth.
- Add the unsweetened chocolate and stir until melted. Stir in the oil and melted butter. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth.
- Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in chocolate chips (or chopped chocolate).
- Scrape batter into pan and bake for about 30 to 35 minutes.
- Let cool for about 10 minutes, then grasp foil, lift from pan and let cool completely.
Sue, I am really interested in hearing your opinion.
Joe, it also might be that I whisked the eggs rather than stirred them. I’ve read that adding sugar to hot fat helps with sheen, but Shirley Corriher says the crust comes from the beating of the eggs. However, these brownies aren’t beaten — just whisked. So I’ll try again and really whisk the egg.
Katrina, I forgot you made these! I’m going to go take a look at your photo.
Gloria, they’re not. I’ve been nit-picky about thickness ever since one of my 11 year old tasters (not Fuzz) told me brownies should be thick.
Simple is good!! These don’t look too thin to me…they look nice and chewy!
I tried these a few months ago. They were a really good brownie. Can’t remember if I posted them.
Wonder if you’d get that flaky top if you added the sugars to the fat (warmed?) first, rather than adding it as the fourth-to-last ingredient.
Holiday Baker Man
Definitely one to try!
one bowl is good!
need to share these in my friday link roundup!
I’m always interested in a simple home made brownie recipe. I can’t believe I never tried these. My husband is a big fan of brownies and he tends to like them without too many add ins or stuff on top.