I saw this recipe for brownies by Cook's Illustrated, which promises a homemade version of the chewy brownie that comes from the boxed mix. This is one of those rare instances where a close approximation to the box mix is a good thing. I altered the recipe slightly by omitting the 6 ounces of bittersweet chocolate chunks that were to be added to the batter before baking. I prefer not having the texture of the chocolate chunks interfering with the chewiness of the brownies. Also, I don't like my brownies too chocolate-y, as strange as that sounds. There really is such a thing as 'too much of a good thing'. These brownies were a definite hit - with kids and adults alike. Definitely worth a try - they'll wind up in the favorites rotation for sure.
Recipe for Chewy Brownies
(Source: adapted from Spring Entertaining | Cook's Illustrated | 2012)
1/3 cup dutch processed cocoa
1 1/2 tsp. instant coffee
1/2 cup plus 2 Tbsp. boiling water
2 ounces unsweetened chocolate
4 Tbsp. unsalted butter, melted
1/2 cup plus 2 Tbsp. vegetable oil
2 large eggs plus 2 large yolks
2 tsp. vanilla
2 1/2 cups (17.5 ounces) sugar
1 3/4 cups (8.75 ounces) all purpose flour
3/4 tsp. salt
Preheat oven to 350 degrees F. Line a 13x9 inch baking dish with foil, leaving a 2 inch overhang. Spray with non-stick vegetable spray.
Whisk cocoa powder, instant coffee and boiling water together in a large bowl until smooth. Add the semisweet chocolate and whisk until completely melted. Whisk in the oil and then the melted butter. Add eggs, egg yolks and vanilla, whisking until smooth. Add the sugar and whisk until incorporated. Using a rubber spatula, fold in the flour and salt and mix until just combined.
Pour batter into the prepared pan. Bake until a toothpick inserted halfway between the edge and the center have a few moist crumbs attached, about 30 to 35 minutes. (I baked mine for 30 minutes.) Allow to cool in pan for 90 minutes.
Using the foil overhang, remove the brownies from the pan and allow to cool completely. Cut and serve.