You like boxed brownie mixes.
...come one, you do!
I don't care how much of a from-scratch snob you are...you know you've enjoyed some of these puppies.
Hello? You out there? Some one please tell me I'm not alone in this.
As much as I love making brownies from scratch. And I DO. LOVE. making brownies from scratch. I think the process is magical and I love learning new ways to make them.
So when I got my March issue of Cook's Illustrated I instantly was intrigued by the article and recipe for their Chewy Brownies. Basically, they wanted to recreate the texture that is unique in box mix brownies. You know, that chewy goodness, it's fudgy but not oozing out of your mouth and onto your shirt.
The research was really interesting.
Way in-depth, but I’ll spare you a lot of text. The reason why boxed brownies have such a satisfying chewiness is because it has a strategic balance of fat ratios. (29 % saturated fat 71% unsatruated is ideal) You get a certain percentage of saturated and unsaturated fat from your ingredients. So by combining eggs, egg yolks, butter, chocolate and oil in just the perfect amount, you can achieve the same fat ratio and texture as a box mix brownie.
And…to make sure you get little pockets of oozing chocolates, the recipe has you add chocolate chunks into the batter. Awesome!
(On a side note: if you are a foodie/baker or home cook and don't know what this is...please pick up a copy! It's a fabulous publication. I have Lyndsey of Cafe Johnsonia to thank for introducing me to the publication!)
Here's the recipe. Enjoy...and um you really should subscribe to Cook's Illustrated. There is so much more that is explained in this article about brownies that you should know!!!
Cook's Illustrated Chewy Brownies
1/3 cup unsweetened cocoa
2 ounces unsweetened chocolate
1/2 c. + 2 TB boiling water
4 tablespoons (1/2 stick) unsalted butter
1/2 cup vegetable oil + 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 1/2 cups sugar
1 3/4 cups unbleached all-purpose flour
3/4 teaspoon table salt
6 ounces bittersweet chocolate
1. Adjust oven rack to lowest position and heat oven to 350 degrees. Referring to directions in Making a Foil Sling (related), make sling using the following steps: Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of pan in the same manner, perpendicular to the first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray with nonstick cooking spray.
2. Whisk cocoa, espresso powder (if using), and boiling water together in 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 homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
3. 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 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.
4. 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.
Cook's Illustrated Note: For the chewiest texture, it is important to let the brownies cool thoroughly before cutting. If your baking dish is glass, cool the brownies 10 minutes, then remove them promptly from the pan (otherwise, the superior heat retention of glass can lead to overbaking). While any high-quality chocolate can be used in this recipe, our preferred brands of bittersweet chocolate are Callebaut Intense Dark Chocolate L-60-40NV and Ghiradelli Bittersweet Chocolate Baking Bar. Our preferred brand of unsweetened chocolate is Scharffen Berger. Leftover brownies can be stored in an airtight container at room temperature for up to 4 days.