Chewy Brownie Recipe - Cook's Illustrated - Review (2024)

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• 1/3cupDutch-processed cocoa powder1 ounce
• 1 1/2tspinstant espresso powderoptional
• 2ozunsweetened chocolatechopped fine
• 1/2cupplus 2 TB vegetable oil
• 4TBunsalted buttermelted
• 2large eggs plus 2 large yolks
• 2tspvanilla extract
• 2 1/2cupssugar17 1/2 ounces
• 1 3/4cupsall-purpose flour8 3/4 ounces
• 3/4tspsalt
• 6ouncesbittersweet chocolatecut into 1/2 inch pieces

1. Adjust oven rack to lowest position and heat oven to 350 degrees. Make foil sling for 13 by 9 inch baking pan. Grease foil and set pan aside.

2. Whisk cocoa, espresso powder, if using, and 1/2 cup plus 2 tablespoons boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until smooth. Whisk in oil and melted butter. (Mixture may look curdled.) Add eggs and yolks and vanilla and whisk until smooth. Whisk in sugar until fully incorporated. Whisk together flour and salt in a small bowl and then mix into batter with rubber spatula until combined. Fold in bittersweet chocolate pieces.

3. Transfer batter to prepared pan; spread batter into corners of pan and smooth surface. Bake until toothpick inserted in center comes out with a few moist crumbs attached, 30 to 35 minutes, rotating pan halfway through baking. Transfer pan to wire rack and let cool for 1 1/2 hours.

4. Remove brownies from pan using foil. Return brownies to wire rack and let cool completely, about 1 hour. Cut brownies into 2-inch squares and serve. (Brownies can be stored in airtight container at room temperature for up to 3 days.