Chewy Brownies (aka The Best Brownies I’ve Ever Eaten)
I know those of you who follow me on Facebook have been waiting for this recipe. I’m so sorry I made you wait this long. There’s no excuse for it really.
Brownies like these are meant to be shared. It just so happens that I thought the week before Valentine’s Day was the perfect time to share them. Because if there’s anytime to indulge in a little extra chocolate, Valentine’s Day is the day to do it. And plan to indulge. I tried to eat “just a tiny piece” of these brownies. And I failed, big time. At least it was a delicious fail.
I’m not exaggerating when I say that these are the best brownies I’ve ever had. The very best. They’re thick and chewy without being overly dense. They have a rich chocolate flavor with chunks of chocolate studded throughout. They’re amazing on their own, but warmed and served with ice cream is my very favorite way to eat them.
Looking for more fantastic brownie recipes? Try these delicious chocolate frosted brownies, double chocolate M&M brownies, or layered brownies!
- 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
- Adjust oven rack to lowest position and pre-heat oven to 350.
- Make a foil sling for your baking pan: 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. (*Note: I was confused making my foil sling and I think I did it wrong, but it still worked fine)
- 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. Don't worry if the mixture looks curdled. Add eggs, yolks, and vanilla and whisk until smooth. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
- 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.
- 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.
According to Cook's Illustrated: 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).
from Cook's Illustrated
Yes, I would like one of these right now please.
Where's the note about the bittersweet and unsweetened chocolate?
These look awesome, Megan! I'll take a pan full 😉
I love Cook's Illustrated too — that's the science nerd in me.
By the way, you can cut brownies with a plastic knife and they cut beautifully without fail.
Just a tiny piece? No such thing! They look totally worth every single calorie 🙂
With such a great recommendation I think it'd be a crime not to make these!
Anonymous – Sorry, that was left over from the Cook's Illustrated version. I've removed it. They used it to note their favorite chocolates to use. (Callebaut Intense Dark Chocolate L-60-40NV or Ghirardelli Bittersweet Chocolate Baking Bar for the bittersweet and Scharffen Berger for the unsweetened)
I know these are meant for sharing but I think I would have a hard time parting ways with any of them. They look super delicious.
This looks Yummylicious!!!! 🙂
oooh just looking at the chocolate in the recipe definitely screams how tasty these are! I'd take these over a box of chocolates any day 🙂
They do look good! I can see how you'd eat more than planned!
I have a faithful brownie recipe that I always, always use. I think I may have to change. These brownies look amazing.
Yes, you should share your brownies..I'll send you my mailing address asap!!! OMG Megan, they at least look like the best brownies ever!!
I can't wait to try these!
Mmmm brownies. It's been too long since I've had one!
I love Cook's Illustrated, but don't think I've tried this brownie recipe yet. Looks so good!
Whoa! These look fantastic! Cook's Illustrated Magazine is also one of my very favorite publications! I love every single thing I have ever tried from it! My favorite apple cake come from there…. recipe is on my blog is anyone in interested!
My son-in-law loves brownies and his birthday is coming up. I'll have to make these for him! Thanks for the great review!
Ooh, these look good! I love Cook's Illustrated too. 🙂
The best brownies?? Count me in 🙂 I will trust your judgement – wish I had a pan right now!!
Yum! These look delicious! If you say they're the best, then I'll def have to try 🙂
I *adore* a good chocolaty brownie! Especially with chocolate chunks. Love!
They definitely look swoon-worthy!
Oh yummy these are the best brownies I've ever seen. I need to make them so I can taste them
Those brownies do look like pure, wonderful fudge. I'd like to invite you to come and link these up at Sweets for a Saturday. http://sweet-as-sugar-cookies.blogspot.com/2011/02/sweets-for-saturday-4.html
They look pretty darn incredible! My favourite recipe actually comes from the Cook's Illustrated cookbook, so it's probably quite similar. They do good work!
I made these brownies today. I added 1 cup coarse chopped walnuts… DELISH!
I am always looking for new brownie recipes to add to my list..you have me convinced this is a winner! 🙂
Oh how I love brownies and oh how I love Cook's Illustrated. Put the two together and there must be a match made in heaven! Just gorgeous and perfect for valentines.
Oh yeah! I found this recipe last last year and I haven't made a different brownie recipe since. Love them!
Found you because America's Test Kitchen retweeted you! Those look amazing and I have a CI membership online, going to be making these soon! Glad to find another amazing cooking blog 🙂
Yum! I can't wait to try them!!
Anonymous – So glad you liked these!! Thanks for stopping back to let me know 🙂
Hanaa – Thanks for the confirmation that they really are that good 🙂
I have a favorite brownie recipe but am going to try these. Recently bought the King Arthur Flour 9×13 pan which baked their Focaccia bread amazingly even, so I'm going to use it for brownies. Also bought their espresso powder so this will be perfect!
Emily – I'm in need of a new 9×13 pan, so I'm glad you mentioned the KAF one! I hope you like these brownies 🙂
Megan, these look UNREAL. Is it horrible I've never made brownies from scratch before? AAHH!
Just made these! OMG, INCREDIBLY delicious!!! 🙂 Thanks for the recipe!!
Mandi – So glad you liked these!! Thanks for letting me know 🙂
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Hi, there! Your link from food gawker to this page is broken… http://www.whatmegansmaking.com/2011/02/chewy-brownies-aka-the-best-brownies-ive-ever-eaten.html
And they’re my husband’s favorite!
I know it has been so long since this recipe was posted, but i just have to say this is my GO TO chewy brownie. Always comes out perfect.