Chewy Brownies

Why this recipe works: Brownies are a tricky business: Homemade recipes have better flavor, while boxed mixes claim best texture. Our goal was clear: a homemade brownie with chewiness (and a shiny, crisp, crackly top) to rival the boxed-mix standard—but flush with a rich, deep, all-natural chocolate flavor.

To start, we consulted our science editor to see if he knew of any tricks that boxed brownies use to achieve their chewy texture. He explained that boxed brownie mixes derive their chewy texture from the right combination of saturated (solid) and unsaturated (liquid) fats. Boxed brownie mixes already come with the saturated fat component, so when a cook adds unsaturated vegetable oil, the liquid fat and powdered solid fat combine in a ratio designed to deliver maximum chew. To get the same chew at home, we tested and tested until we finally homed in on the ratio that produced the chewiest brownie. To combat greasiness, we replaced some of the oil with egg yolks, whose emulsifiers prevent fat from separating and leaking out during baking.

We focused on flavor next. Because unsweetened chocolate contains a similar ratio of saturated and unsaturated fat to butter, we could replace some of the butter with unsweetened chocolate, thereby providing more chocolate flavor. Espresso powder improved the chocolate taste as well. And finally, folding in bittersweet chocolate chunks just before baking gave our chewy, fudgy brownies gooey pockets of melted chocolate and rounded out their complex chocolate flavor.

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Preheat: 350°Yield: 24 2“ brownies
Prep: 0:20Wait: 1:30Cook: 0:35

Ingredients

  • 1/3 cup Dutch-processed cocoa
  • 1 1/2 teaspoons instant espresso (optional)
  • 1/2 cup plus 2 tablespoons boiling water
  • 2 ounces unsweetened chocolate , finely chopped (see note and related illustration)
  • 4 tablespoons (1/2 stick) unsalted butter , melted
  • 1/2 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
  • 3/4 teaspoon table salt
  • 6 ounces bittersweet chocolate , cut into 1/2-inch pieces (see note)

Directions

  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.

Notes

  • 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 Ghirardelli Bittersweet Chocolate Baking Bar. Our preferred brand of unsweetened chocolate is Scharffen Berger.
  • Leftovers can be stored in an airtight container at room temperature for up to 4 days.
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recipes/chewy_brownies.txt · Last modified: 2016/12/06 09:25 by jmarcos
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