Chewy Brownies

Chewy BrowniesThis recipe for chewy brownies comes from America’s Test Kitchen.  Their staff set out to create a recipe that has a chocolaty-homemade flavor with the chewy texture of a box brownie mix.  They discovered that in order to achieve that they needed to manipulate the combination of saturated and unsaturated fats and this recipe is their end result.  Just look at it.  A chewy rich chocolate brownie with a crispy top just like the box mixes.  I slightly adapted the recipe from this cookbook.

Chewy Brownies

Chewy Brownies


  • 1/2 cup plus 2 tablespoons boiling water
  • 1/3 cup Dutch-processed cocoa powder
  • 2 ounces unsweetened chocolate, chopped fine {I used my mini chopper}
  • 1/2 cup plus 2 tablespoons canola or vegetable oil
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs plus 2 large yolks
  • 2 teaspoons vanilla extract
  • 2-1/2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 6 ounces semi-sweet chocolate chips


  1. Adjust the oven rack to the lowest position and heat the oven to 350 degrees. Make afoil sling for a 13x9-inch baking pan and spray the foil with cooking spray. Set aside.
  2. Whisk the water and cocoa together in a large mixing bowl until smooth.
  3. Add the unsweetened chocolate and whisk until the chocolate is melted.
  4. Whisk in the oil and melted butter. {Mixture may look curdled.}
  5. Add the eggs and yolks and vanilla and continue to whisk until smooth.
  6. Whisk in the sugar until fully incorporated.
  7. Whisk in the salt and the flour with a rubber spatula until combined.
  8. Fold in the chocolate chips.
  9. Pour the batter into the prepared pan and spread around.
  10. Bake for 30-35 minutes until a toothpick inserted comes out clean.
  11. Transfer the pan to a wire rack and let cool for 1-1/2 hours.
  12. Using the foil overhang, lift the brownies out of the pan and place on the wire rack to cool for another hour before cutting.


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