Chewy Brownies

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Appears in Cook's Illustrated March/April 2010, America's Test Kitchen TV

SERVESMakes twenty-four 2-inch brownies

TIME1 hour, plus 2½ hours cooling

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WHY THIS RECIPE WORKS

To devise a properly chewy brownie recipe, we first had to discover the perfect ratio of oil to butter. We then combated greasiness by replacing some of the oil with egg yolks, whose emulsifiers prevent fat from separating and leaking out d...

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