Friday, September 21, 2012

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Chewy Chocolate Brownies



  • ⅓ cup Dutch-processed cocoa
  • ½ cup plus 2 tablespoons boiling water
  • 2 ounces unsweetened chocolate, finely chopped
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • ½ cup plus 2 tablespoons vegetable oil
  • 2 large eggs
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 2-1/2 cups (17-1/2 ounces) sugar
  • 1-3/4 cups (8-3/4 ounces) unbleached all-purpose flour
  • ¾ teaspoon table salt
  • 6 ounces semisweet chocolate, cut into ½-inch pieces


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, whisk together coca and boiling water.
  3. Add unsweetened chocolate, butter, and vegetable oil and mix until combined.
  4. With mixer running, add eggs, egg yolks, and vanilla.
  5. Add sugar and continue mixing until well-combined.
  6. If using a stand mixer, switch to the paddle attachment. Combine flour and salt. Gradually add flour mixture to chocolate mixer, scraping the side of the bowl as needed.
  7. Using a wooden spoon, gently fold in semisweet chocolate pieces.
  8. Grease a 9 x 13 x 2-inch baking dish. Pour brownie batter into the dish. Place in the oven and back for about 30-40 minutes (I actually had to bake for 50 minutes), or until a toothpick inserted near the center comes out clean.
  9. Remove from oven and allow pan to cool for 1 hour. Run a knife along the edge of the pan to loosen brownies, then cut into 2-inch squares.

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