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!
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.
COOL BROWNIES BEFORE SLICING
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.
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
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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.
MORE BROWNIES RECIPES:
Robert's Absolute Best Brownies
COOK'S ILLUSTRATED CHEWY BROWNIES RECIPE:
Cook’s Illustrated Chewy Brownies
Ingredients
- ⅓ c unsweetened cocoa powder
- ½ c + 2 tablespoon boiling water
- 2 oz . unsweetened chocolate chopped
- ¼ c unsalted butter melted, ½ stick
- ½ c + 2 tablespoon vegetable oil
- 2 large eggs
- 2 large egg yolks
- 2 teaspoon vanilla extract
- 2 ½ c granulated sugar
- 1 ¾ c flour
- ¾ teaspoon salt
- 4 oz . semi-sweet chocolate chunks
Instructions
- 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.
Notes
Nutrition
Amara says
Stumbled on this post on Pinterest today and made them on a whim. Very sweet. Spot on review, they taste like boxed, but in a good way. Thanks for the recipe!
CrunchyCreamySw says
Hi Amara! I am so glad you enjoyed the recipe! Thank you for the comment!
Taylor says
Hello! I just stumbled onto your blog and was planning on making these, however, I don't see an oven temperature listed? I assume the oven should be set at 350? Thanks.
CrunchyCreamySw says
Hi Taylor! Yes, you are absolutely right! Thanks for catching that! Let me know how the brownies turn out!
Taylor says
Anna, I just had them...words cannot explain how wonderful they are! They are the best brownies I have ever eaten 🙂 Thanks for posting!
Also, I love your photography skills--your photos are wonderful!
CrunchyCreamySw says
Yay! I am so happy you enjoyed them, Taylor! And thank you for your kind words about my photography! xoxo
nellie says
What sort of tray/dish do I bake them in, is a metal one okay? + what sort of flour? Could I use wholemeal or does it have to be self raising/all purpose? Oh and can I use brown sugar, if not whats the best sugar to use.. thanks sorry for the extra questions!!!!
CrunchyCreamySw says
Hi Nellie! I used a metal pan but a glass one will be just fine. The flour I used was all-purpose ( as in the original recipe ) but you can try other. It may affect the texture though. If you want to get the results I had it's best to keep to the original recipe. It is not recommended to substitute brown sugar for granulated sugar as they will affect the final product. Hope this helps! Thank you!
Tiffany/MyCrowdedKitchen says
Ohmygoodness! Anna, these are wonderful looking. I know I'd totally not be able to wait until they cooled. I'd take a burn to the roof of my mouth for these. Yes, yes I would! lol xxx
CrunchyCreamySw says
lol Thank you, Tiffany! xoxo
Jessica says
Brownies that look that amazing and only require one bowl?! These need to happen ASAP at my house!
CrunchyCreamySw says
Let me know how you like them! Thank you, Jessica!
Anna Nienhuis says
That crackly top is of utmost importance, isn't it? These sound pretty perfect, but I'm happy you're going to keep the brownies coming 🙂
CrunchyCreamySw says
Yay! Thank you, Anna!
carrian cheney says
YUMmm! I even had brownies last night, I just might have to have them two nights in a row!
CrunchyCreamySw says
Nothing wrong with that, if you ask me 🙂 Thanks, Carrian!
Emily Morris says
These look delicious! The crackly top is the key. Milk is required.
CrunchyCreamySw says
I am always looking for the crackly top - it's like a sign that the brownies recipe is good! Thanks, Emily!
Curry and Comfort says
Okay... no fair... I should be able to reach right in and take a brownie out of the screen. They are so beautiful! You may have found the winner right here.
CrunchyCreamySw says
I know, right? 🙂 And no, I am so not having one right now 🙂 Thank you, Ramona!