I had actually never made brownies from scratch, I can’t believe it. Bernie’s mom loves chocolate so whenever she comes over I try to have something with chocolate for dessert. I have made cupcakes and various other treats and this time I thought brownies would do the trick. At first I thought I wanted something with some mix-ins or caramel but then I realized I am a working mom with 1,000 other things to do and I just wanted a good, fool-proof recipe that would be relatively easy. When I saw this recipe was from Cook’s Illustrated I knew it would be good, and who doesn’t love a chocolaty, gooey brownie? These are really rich and fudgy, perfect to go along with a tall glass of milk. While it is really tempting to eat right out of the oven, try to wait until they have cooled, they will be much easier to get out of the pan.
Cook’s Illustrated Chewy Brownies, from Project Domestication
1/3 cup unsweetened cocoa
2 ounces unsweetened chocolate, chopped
1/2 c. + 2 TB boiling water
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup vegetable oil + 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 1/2 cups sugar
1 3/4 cups unbleached all-purpose flour
3/4 teaspoon table salt
6 ounces semisweet chocolate chunks
Adjust oven rack to lowest position and preheat oven to 350 degrees.
Grease 9×13 pan or line with foil.
In a medium bowl, whisk cocoa powder into boiling water until combined. Add unsweetened chocolate and whisk until melted and combined.
Whisk in butter and oil. Add eggs, egg yolks and vanilla, whisk until smooth.
Mix in sugar until fully incorporated.
With a rubber spatula, fold in the flour and salt until combined. Mix in chocolate chunks.
Scrape the batter into prepared pan and smooth out the top.
Bake 35-40 minutes. Once out of the oven, cool completely in the pan before cutting into squares (if you can resist!).