I have been trying to bake the perfect chewy brownies, something that will taste as good as the Fat Witch Bakery Brownies from NYC.
Have tried different recipes, but I'm thinking this one is a keeper! Chewy and not too sweet, perfect!
This recipe is from Cook's Illustrated, don't remember which issue as i copied it waiting in line at a grocery store.
1 teaspoon instant espresso
1/2 cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons unsalted butter, melted
1/2 cup plus 2 tablespoons vegetable oil
2 egg yolks
2 teaspoons vanilla extract
2 1/2 cups sugar
1 3/4 cups all-purpose flour
3/4 teaspoon salt
6 ounces bittersweet chocolate, chopped
Line a 9x13 inch baking pan with foil, leaving about a 1 inch overhang on all sides. Spray with nonstick cooking spray.
Mix cocoa, expresso an boiling water until dissolved. Add unsweetened chocolate and whisk until combined. Add melted butter and oil, it will look slightly curdled. Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix until combined. Fold in bittersweet chocolate pieces.
Pour mixture into prepared baking dish and bake for about 40 minutes, or until toothpick inserted in the middle of brownie comes out with a few crumbs on it. Cool in baking dish on a wire rack for 1 hour. Lift brownies from pan with foil. Return to rack and cool completely, about 1 more hour. Cut into squares and serve. Store at room temperature in airtight container for up to 5 days.