This past weekend I decided to bake some brownies for Tom. He loves them. Me, on the other hand… well, I’m not too big on them. I just don’t find brownies all that special. They’re little chocolate squares that are typically hit or miss — too dry, too dense, too cakey, not cakey enough, not enough chocolate, and so on. But for him (I’m a giver) I baked up a half batch thinking there would be more than enough. He offered me a nibble of the first one and, to be polite, I accepted with a smile.
And then as soon as he was out of the room, I ate four.
Photo courtesy of Cook’s Illustrated
The secret of their chewy texture is the 2 eggs/2 egg yolk ratio. Whites will fluff your eggs up like cake, but adding two yolks will keep the brownie dense and moist. And, I know I’ve said a lot of nasty things about instant espresso in the past, but the teaspoons that are added give the chocolate flavor a little interest.
These were very easy to whip up, not to mention fast. Active time was about 10 minutes.
Chewy Chocolate Brownies
Courtesy of Cook’s Illustrated
Makes 24 two-inch brownies
Ingredients
1/3 cup Dutch-processed cocoa
1 1/2 teaspoons instant espresso (optional)
1/2 cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 1/2 cups (17 1/2 ounces) sugar
1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
3/4 teaspoon table salt
6 ounces bittersweet chocolate , cut into 1/2-inch pieces
Instructions
1. Adjust oven rack to lowest position and heat oven to 350 degrees. Line 13 by 9-inch baking pan with foil, pushing it into corners and up sides of pan; allow excess to overhang pan edges. 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.
Note: If you decide to cut this in half, bake it in a 9×9 inch pan. My baking time turned out to be the same. Just to be safe, check with a toothpick.
I know you’re sick of me saying this, but if you cook and don’t have a subscription to Cook’s Illustrated, get one. It costs a little but it’s worth it.