A couple of months ago, before we all went insane staying in our homes, America’s Test Kitchen aired an episode listing their Top 20 most popular recipes of all time.
If there are brownies on any list anywhere, I’ll definitely make them and what do you know, ATK’s Chewy Brownies were there on the list!
I’ve made a couple of other recipes from this list – the wonderful Sticky Buns and the New York Thin Crust Pizza Dough. Sticky Buns – excellent. Pizza dough – no, no, no – it didn’t work out for me and I don’t recommend it (threw away the pizza).
Now, to these Chewy Brownies. Outstanding, fudgy brownies that you would be proud to take to any gathering. Or better yet, stay home and eat them all.
I think the bottom and top get chewy from baking them on the bottom rack of the oven. Then there’s the most fudgy, chocolaty insides that I’ve ever had in a brownie.
ATK tried to mimic boxed brownies since everyone seems to like them so much (including me), but I have to say these are better than any boxed.
I like this recipe because it’s made in a big bowl and all of the ingredients are whisked, then stirred together.
Pour the batter into the pan, pop them in the oven and 45 or so minutes later you have incredible brownies. Their recipe says to bake for 30-35 minutes, but mine took a little over 45. You’ll want to test them after 35 minutes, depending on your oven.
Bret likes frosting on brownies. I can’t imagine putting frosting on these rich brownies – they definitely don’t need it. He’ll just have to suffer and eat them wonderfully plain.
ATK’s Chewy Brownies use three kinds of chocolate – Dutch-processed cocoa powder, unsweetened chocolate, and bittersweet chocolate. Yes, the Dutch-processed cocoa powder does make a difference, so get it if you can. I got mine at Central Market for a pretty good price.
Don’t have much of a preference for the unsweetened baking chocolate, but for the bittersweet chips, go with Ghirardelli. They’re usually available at your local grocery store.
I hope you enjoy these brownies. They definitely deserve to be on America’s Test Kitchen’s Top 20 list. Absolutely.
- 1/3 C (1 oz) Dutch-processed cocoa powder
- 1 1/2 tsp instant coffee granules
- 1/2 C plus 2 tbsp boiling water
- 2 oz unsweetened chocolate,finely chopped
- 1/2 C plus 2 tbsp vegetable oil
- 4 tbsp (1/2 stick) butter, melted
- 2 large whole eggs, plus 2 large egg yolks
- 2 tsp vanilla extract
- 2 C (14 oz) granulated sugar
- 1 3/4 C (8 1/4 oz) all-purpose flour
- 3/4 tsp table salt
- 6 oz bittersweet chocolate chips or chunks cut into 1/2 " pieces
- Move an oven rack to the lowest position in the oven. Preheat the oven to 350 degrees. Line a 13x9" pan with aluminum foil (to lift out brownies after they're cooled) and spray the aluminum foil lightly.
- In a large bowl, whisk the cocoa, coffee granules, and boiling water together until smooth. Add the finely chopped unsweetened chocolate and whisk together until melted and smooth.
- Whisk in the oil and melted butter (the mixture will look slightly curdled but it'll blend later). Add the whole eggs and egg yolks, and vanilla and continue to whisk until smooth and totally combined.
- Whisk in the sugar until fully incorporated. Add the flour and salt and stir completely together with a rubber spoon or spatula. Fold in the bittersweet chocolate pieces.
- Pour the batter into the pan and bake until a toothpick inserted toward the sides of the brownies comes out lightly moist with a few crumbs. Mine took about 45 minutes, but start checking at 35 minutes.
- Put the pan on a wire rack and let brownies cool for about an hour (so they won't fall apart). Lift the brownies from the pan by the aluminum foil flaps and set on the rack to completely cool.
- Remove the aluminum foil and make 4 even cuts horizontally and also vertically (to equal 25 squares) and serve. Store in an airtight container for up to 4 days. Like they'll last that long.
Tips and Stuff:
The original recipe calls for instant espresso, but I used coffee granules. This ingredient is optional, but recommended.
I used canola oil instead of vegetable oil.
The original recipes calls for 2 1/2 cups of sugar, but they were plenty sweet and rich at 2 cups of sugar.
The original recipe calls for 30-35 minutes in the oven, but mine were almost raw in the middle at 30 minutes. Mine took more like 45-50 minutes, but don't over bake them - they are very moist.
Nutrition Information:Yield: 25 Serving Size: 1 brownie
Amount Per Serving: Calories: 107Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 89mgCarbohydrates: 10gFiber: 1gSugar: 0gProtein: 3g