Chewy Brownies
My mom is always trying new recipes for brownies, and when she made this one, it instantly became my favorite. The brownies are gooey; chocolatey; sweet, but not too sweet; and chewy, but not to chewy. This weekend I decided to make these for my friend who is staying with me from Houston. Of course my husband had to sneak a few before my friend arrived! haha ☺
Chewy Brownies
Adapted from Cooks Magazine
Ingredients
- ⅓ cup Dutch-processed cocoa
- 1½ tsp instant espresso
- ½ cup plus 2 tbsp boiling water
- 2 oz unsweetend chocolate, finely chopped
- 4 tbsp (1/2 stick) unsalted butter, melted
- ½ cup plus 2 tbsp vegetable oil
- 2 large eggs
- 2 large egg yolks
- 2 tsp vanilla extract
- 2½ cups sugar
- 1¾ cups flour
- ¾ tsp salt
- 6 oz semi-sweet chocolate chips
Instructions
- Adjust oven rack to lowest position and heat oven to 350 degrees.
- Line 9 x 13-inch pan with foil, sprayed with non-stick cooking spray
- Whisk cocoa, expresso powder, and boiling water together in a large bowl until smooth.
- Add unsweetened chocolate and whisk until chocolate is melted.
- Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogenous.
- Whisk in sugar until fully incorporated.
- Add flour and salt and mix with rubber spatula. Fold in bittersweet chocolate pieces.
- Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30-35 minutes. Transfer pan to wire rack and cool 1½ hours.
- Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.