Chewy Brownies
I will admit to being a brownie snob-and in the worst way. Ask me if I want a brownie and of course I do, but let it slip that they’re homemade and, well, I just might hesitate. It’s not that you didn’t buy the most expensive chocolate for them. It’s not that you used two sticks of butter and six eggs. I know they will be crazy rich and chocolaty. It’s the texture I just can’t handle. Yes, I am one of those: typical boxed mixed brownie texture snob.
I have been experimenting with brownie recipes for awhile, trying to find a homemade version with a suitably firm chew. Most have been only okay, there was even a recipe we threw out (gasp!), I really liked these, but overall this recipe seemed to provide the best flavor and texture. Somewhere between chewy and fudgy, they are rich and chocolaty as well.
One of the things I have noticed if you like chewy brownies is that the longer you let them sit, the better the texture. Unfortunately I don’t even mean hours, but days. Of course I can know that and still be digging freshly baked brownies out of the pan within minutes of pulling the pan from the oven. Seriously, if you can wait til the next day or even a couple of days the texture gets better and better. Good luck with that.
Brownies
makes 13 x 9, prep 10 min, cook 30 minutes, adapted from Cook’s Illustrated- 1/3 cup Dutch-processed cocoa powder or dark cocoa powder
- 1 tsp instant espresso (optional)
- 5 oz boiling water
- 2 oz unsweetened chocolate (like Ghirardelli, two squares)
- 4 tbsp unsalted butter, melted or chopped
- 5 oz vegetable oil
- 2 eggs
- 2 egg yolks
- 2 tsp vanilla
- 2 1/2 cups sugar
- 1 3/4 cups bread flour or all purpose flour
- 1/2 tsp salt
- 3/4 cup bittersweet chocolate chips (like Hershey’s special dark)
- Preheat oven to 350°. Grease a 13 x 9 pan.
- Measure water into a glass measure cup and microwave for three minutes. Meanwhile, in a medium bowl, whisk together cocoa powder and espresso.
- Once water boils, pour over cocoa powder and whisk until smooth.
- Add unsweetened chocolate, butter, oil, eggs, egg yolks, vanilla, and sugar, one at a time, whisking until each is smoothly incorporated.
- Switch to a rubber spatula or wooden spoon and stir in flour and salt until combined. Stir in bittersweet chocolate chips.
- Bake 30-35 minutes or until tester in center comes out clean. Take care if using glass or dark pans to adjust the cooking time.
- Cool brownies in the pan as long as humanly possible. At my house that’s about 10-15 minutes.
February 24th, 2010 at 11:33 am
I agree with you completely! Nothing can quite match the texture of a box mix brownie. My go-to from-scratch recipe is from America’s Test Kitchen. They’re called Bake Sale Brownies. They’re the closest I’ve come to a box mix.
February 24th, 2010 at 12:34 pm
Oh how I love brownies!!!
February 24th, 2010 at 1:01 pm
Haha, I like dense brownies more than light and fluffy ones too. There’s a fine balance between chewy and stale though – always a danger when I leave them too long!
These look delicious 🙂
February 24th, 2010 at 3:04 pm
My husband LOVES brownies! It is a texture thing with him too – slight crisp on the outside, yet chewy on the inside.
I love Cook’s Illustrated – hands down my favorite website and cooking magazine – totally worth the $$!
February 24th, 2010 at 4:07 pm
I only wish these were more chocolatey. Glad that you enjoyed these!
February 24th, 2010 at 6:26 pm
I have to agree these are delectable. My husband is a Cook’s Illustrated devotee and made these a couple of weeks ago….YUMMMMMMM
February 25th, 2010 at 11:37 am
These look sinful! Nice! I’ve actually been testing recipes for the perfect chocolate-chip cookie. I am a suckah for chocolate-chip cookies. But it’s funny how we all have this drive to find the perfect recipe for something. Thanks for sharing and I will def have to make these babys.
February 25th, 2010 at 5:02 pm
yum yum yum yum yum. I could really go for a chewy brownie right now. And I love Chaos In the Kitchen in my inbox. yay!
February 26th, 2010 at 8:31 am
I’m with you. I’m a boxed brownie mix snob too! I stockpile them when they’re on sale for $1/box. I think I have 8 in my pantry right now. I’ve tried multiple from scratch recipes but have yet to find one that measures up. I may have to give yours a try.
February 27th, 2010 at 8:56 am
I’m glad I’m not the only one who’s hoarding boxes of Duncan Hines brownie mix in my pantry. I may have to try this out, though. I’m a big fan of Cooks’ Illustrated and I’ve yet to have them steer me wrong.
February 28th, 2010 at 10:50 pm
Oh! I am so the same way! I’m definitely trying this recipe!
March 1st, 2010 at 10:23 am
I made these on Friday night and they were unbelievable. Definitely the best brownie my husband and I had ever had!
We need help, though, with keeping them from sticking to the pan– I used tin foil to line it this time, and the brownies stuck to the foil! Any ideas?
Be sure to grease the foil heavily just like you would the pan. – Katie
March 2nd, 2010 at 9:31 pm
These look so fudgy and decadent! And I also love that polka dot plate that they’re presented on-too cute!
November 3rd, 2018 at 9:20 am
Box mix has corn flour, which contributes to the typical texture of boxed brownies. Some brands use creamer that works as saturated fat, that’s why you only need unsaturated fat such as vegetable oil.