Chewy Brownies

Name: Chewy Brownies
Yield: Makes twenty-four 2-inch brownies
Cuisine: American
Ingredients: 1/3 cup, Dutch-processed cocoa; 1 1/2 teaspoons, espresso powder, optional; 1/2 cup plus 2 tablespoons, boiling water; 2 ounces, unsweetened chocolate, finely chopped (see note); 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)

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

Desserts or Baked Goods

SERVESMakes twenty-four 2-inch brownies

TIME1 hour, plus 2½ hours cooling

has video

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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