Here is yet another brownie recipe that I would like to share with you. If you haven't realized this yet... I love brownies. If I was going to pick a favorite dessert, I would have to say brownies. And that is seriously saying something since I love so many desserts oh SO much! But brownies or any type of brownie bar is a favorite of mine.
These brownies in particular are a new favorite. Oh goodness where to begin. Let's just start with the most obvious. They are chewy. Chewy in the good sense. Chewy in the sense that they are not dense like fudgy brownies or cake-like and soft like other brownies. They have the perfect bite to them. I like them when they have cooled for a couple hours so they aren't straight from the oven goo, but not solid either. Just perfect. Although, I dare you to wait that long to try one.
Cooks Illustrated created these out of the idea that they would like to reinvent the box brownie into a homemade brownie. Kind of defeats the purpose but okay. They nailed it. They certainly remind you of the boxed brownie... but really, like a million times better. Yeah. A million.
Easy to make? Couldn't be easier. It is a matter of dumping things into a bowl and mixing with a whisk- no mixer required. A very simple brownie recipe.
Really, if you like brownies, you've got to make these. They are very good. I don't think I could possibly choose a favorite brownie recipe, but these have got to be one of the best. And trust me, I've made a lot of brownies...
I always line my pan with parchment paper to make removing and cutting easier.
You just pick the brownies right out of the pan once they've cooled completely.
Then you start by cutting in half and diving it into how many brownies you desire.
With this pan, I divide in half and then cut each half into thirds. After that I go lengthwise into fourths.
Then I've got 2 dozen from a 9x13 pan.
adapted from Cooks Illustrated
- 1/3cup Dutch-processed cocoa
- 1 1/2teaspoons instant espresso (optional)
- 1/2cup plus 2 tablespoons boiling water
- 2ounces unsweetened chocolate, finely chopped
- 4tablespoons (1/2 stick) unsalted butter, melted
- 1/2cup plus 2 tablespoons vegetable oil
- 2large eggs
- 2large egg yolks
- 2teaspoons vanilla extract
- 2 1/2cups (17 1/2 ounces) sugar
- 1 3/4cups (8 3/4 ounces) unbleached all-purpose flour
- 3/4teaspoon table salt
- 6ounces bittersweet chocolate, cut into 1/2-inch pieces
- 1. Adjust oven rack to lowest position and heat oven to 350 degrees. Make foil sling using the following steps: Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of pan in the same manner, perpendicular to the first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray with nonstick cooking spray.
- 2. Whisk cocoa, espresso powder (if using), 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. Transfer pan to wire rack and cool 1½ hours.
- 4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.