Chewy chocolate brownies just got an upgrade by America’s Test Kitchen. Like the best boxed brownies but even better. So much better. They still have that irresistible chewy factor but they also have major chocolate flavor and, you guessed it, far better ingredients. Nothing but real food here.
While box brownies may not offer superior chocolate flavor, there’s no denying their chewy appeal. To crack the code for perfectly chewy brownies, we discovered that the key was fat—the right proportions of saturated (butter) and unsaturated (vegetable oil) fats. We preserved this careful balance by replacing some oil with an extra egg yolk, whose emulsifiers keep fat from separating out while baking. Unsweetened chocolate and cocoa powder provided the strongest flavor without cloying sweetness, and folding in bittersweet chocolate just before baking gave our chewy brownies pockets of melted chocolate. For the best texture, let the brownies cool before cutting. For an accurate measurement of boiling water, bring a full kettle to a boil and then measure out the desired amount.-America’s Test Kitchen
CAN I DOUBLE THIS RECIPE?
Feeding a crowd? These chewy chocolate brownies can easily be doubled and baked in a 9-by 13-inch (23-by 33-cm) baking dish. You’ll need to increase the baking time by an extra 10 to 15 minutes.
Chewy Chocolate Brownies
Chewy chocolate brownies have been given an upgrade by America’s Test Kitchen. Like boxed brownies but better. So much better. They still have that irresistible chewy factor but they also have major chocolate flavor and, you guessed it, far better ingredients. Nothing but real food here.
- Adjust toaster oven or regular oven rack to middle position and preheat the oven to 350°F (177°C). Make foil sling for an 8-inch (20-cm) square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches (20-cm) wide. Lay sheets of foil in the pan perpendicular to each other, with extra foil hanging over the edges of the pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray foil and uncovered pan corners well with the baking spray.
- In a large bowl, whisk cocoa, espresso powder, if using, and boiling water together until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in oil and melted butter. It’s ok if the mixture looks curdled at this point.
Whisk in sugar, egg and yolk, and vanilla until smooth. Add flour, bittersweet chocolate, and salt and mix with a rubber spatula until no dry flour remains.
Scrape batter into the prepared pan, smooth top, and bake, rotating the dish once, until toothpick inserted in center comes out with few moist crumbs attached, 25 to 35 minutes. Transfer pan to a wire rack and cool for 1 1/2 hours.
- Using the foil overhang, lift the brownies from the pan. Return the brownies to the wire rack and let cool completely, about 1 hour. It is much easier to remove the foil if you flip the cooled brownies over and peel the foil off.
Cut into 2-inch (5-cm) squares and serve.
Serving: 1brownieCalories: 187kcal (9%)Carbohydrates: 25g (8%)Protein: 2g (4%)Fat: 10g (15%)Saturated Fat: 7g (44%)Trans Fat: 1gCholesterol: 25mg (8%)Sodium: 82mg (4%)Potassium: 77mg (2%)Fiber: 1g (4%)Sugar: 18g (20%)Vitamin A: 79IU (2%)Calcium: 11mg (1%)Iron: 1mg (6%)
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Originally published April 6, 2021