Chewy Chocolate Brownies
Taken from Cooks Illustrated
March / April 2010 (p. 23)
1/3 C Dutch-processed cocoa
1/2 C plus 2 Tbsp boiling water
2 oz unsweetened chocolate, finely chopped
4 Tbsp unsalted butter, melted
1/2 C plus 2 Tbsp vegetable oil
2 large eggs
2 large egg yolks
2 tsp vanilla extract
2 1/2 C sugar
1 3/4 C flour
3/4 tsp salt
6 oz bittersweet chocolate, cut into 1/2" pieces
Begin by preparing 9 x 13 pan. Cut 18" length foil and fold lengthwise to 8" width. Fit foil into length of pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14" length foil and fit into width of pan in the same manner, perpendicular to the first sheet. Spray with nonstick cooking spray.
Adjust oven rack to lowest position. Heat oven to 350 degrees.
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. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
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. Transfer pan to wire rack and cool 90 minutes. (If using glass pan, only cool in pan for 10 minutes.)
Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely for about 1 hour. Cut into 2" squares and serve.
My Notes:
The recipe suggested adding 1 1/2 tsp instant espresso along with the cocoa powder to the boiling water. I didn't this time but would in the future.
These beg to be eaten with glass of cold milk or, better yet, vanilla ice cream. AMAZING!
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