How was your weekend? Are you running around crazy like a chicken with its head cut off? I am. So much to do and Thanksgiving is only 10 days away! Eeek!
But today is Monday and it’s time for another brownie recipe. This week I chose to make Cook’s Illustrated Chewy Brownies.
I have to confess, I was both excited and apprehensive to try this recipe. Excited, because there is “chewy” and “cook’s illustrated” in the name. Apprehensive, because there is “cook’s illustrated” in the name. Which means that these brownies could be perfect and I could end my search right now. And I am not ready to do that just yet.
Just look at it! Crackly top, chewy center, lots and lots of chocolate! Are you melting already? Then wait because there is another plus to this recipe. It comes together really quickly and you only need one bowl and a whisk. No bain marie, no mixer, no vigorous whisking until your hand falls off.
Then there is the hard part….. Waiting for them to cool. And they need to cool completely for the ultimate chewiness. Even though warm brownies are sooo goood, it is recommended to let them come to room temperature or they will be a mess to pull out of the pan. Then again, who will judge you if you just eat them straight out of the pan. And watch “Walking Dead” in the same time. Not me, ladies and gentlemen. Not me.
Only one thing I would add to these brownies. A sprinkle of sea salt on top. These babies are so rich and fudgy, hence the milk bottle. You will need it!
Yields about 24
Cook's Illustrated Chewy Brownies taste and look like from the box. They are easy to whip up and are sure to satisfy your chocolate cravings! From the Cook's Illustrated March 2010 Issue
10 minPrep Time
40 minCook Time
2 hr, 30 Total Time
- 1/3 c unsweetened cocoa powder
- 1/2 c + 2 Tbsp boiling water
- 2 oz. unsweetened chocolate, chopped
- 1/4 c ( 1/2 stick ) unsalted butter, melted
- 1/2 c + 2 Tbsp vegetable oil
- 2 large eggs,
- 2 large egg yolks
- 2 tsp vanilla extract
- 2 1/2 c granulated sugar
- 1 3/4 c flour
- 3/4 tsp salt
- 4 oz. semi-sweet chocolate chunks
- Adjust oven rack to lowest position.
- Preheat oven to 350 degrees F.
- Line 9"x13" pan with aluminum foil. Spray with cooking spray. Set aside.
- In a medium mixing bowl, whisk together cocoa powder and boiling water. Add chocolate and whisk until melted.
- Add melted butter and oil and whisk again.
- Add eggs, egg yolks and vanilla and whisk until smooth.
- Whisk in granulated sugar until incorporated.
- With a rubber spatula, fold in the flour, salt and chocolate chunks.
- Scrape the batter into prepared pan and smooth out the top.
- Bake for 40 minutes. Do not over bake.
- Cool completely in the pan. Remove from pan and cut into squares.
It is recommended to cool brownies completely before cutting for the ultimate chewiness and cleaner cuts.
What I learned about brownie while researching this recipe:
- the texture of brownies depends on a combination of saturated and unsaturated fats ( hence the combination of butter and oil, but also chocolate )
- egg yolks prevent the excessive greasiness of the finished product
- if you are baking in a glass dish it is recommended to cool the brownies in pan for only 10 minutes and then remove to wire rack to cool completely; this prevents brownies from further baking and drying out
I have to say, these brownies taste and look as if you made them from the box. They are easy to mix together and chewy.
So, even though these are quite perfect, I am not declaring the winner. Instead, I am taking all I have learned while making these brownies and keep them in mind during this series.
Have a fabulous day!