Appears in Cook's Illustrated March/April 2010, America's Test Kitchen TV
These chewy brownies boast gooey pockets of melted chocolate. They're richer and chewier than any boxed version.
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...