Cook’s Illustrated Chewy Brownies
There’s something incredibly satisfying about biting into a rich, fudgy brownie that melts in your mouth. Cook’s Illustrated Chewy Brownies take this experience to new heights with their perfect balance of chewy and soft textures, rich chocolate flavor, and a hint of decadence. These brownies are made with a blend of unsweetened cocoa powder and semi-sweet chocolate chunks, ensuring every bite is a chocolate lover’s dream. Whether you’re making them for a gathering or just to satisfy your sweet tooth, these brownies are sure to impress.
Why Cooks Rave About It
Cook’s Illustrated Chewy Brownies are celebrated for their remarkable texture and depth of flavor. The unique combination of melted chocolate and cocoa powder creates a complex taste that keeps you coming back for more. The addition of eggs and egg yolks ensures a rich, fudgy interior, while the perfect baking time guarantees a slightly crispy top—ideal for those who enjoy a contrasting texture. Many cooks appreciate this recipe for its straightforward approach and minimal fuss, allowing anyone to create bakery-quality brownies at home.
Your Shopping Guide
Before diving into this delicious recipe, make sure you have the following ingredients on hand:
- Unsweetened cocoa powder: 1 cup, the base for rich chocolate flavor.
- Boiling water: 2 tablespoons, to enhance the cocoa flavor.
- Unsweetened chocolate: 2 oz., chopped finely for added richness.
- Unsalted butter: 1 stick (4 oz.), melted for a smooth texture.
- Vegetable oil: 2 tablespoons, to maintain moisture.
- Large eggs: 2, for structure and richness.
- Large egg yolks: 2, for extra fudginess.
- Vanilla extract: 2 teaspoons, for aromatic flavor.
- Granulated sugar: 2 cups, to sweeten the batter.
- All-purpose flour: 1 cup, for structure.
- Salt: 1 teaspoon, to balance sweetness.
- Semi-sweet chocolate chunks: 4 oz., for added texture and richness.
Must-Have Equipment
To make your brownie-making experience seamless, gather the following kitchen tools:
- Mixing bowls: For combining ingredients.
- Whisk: To blend wet ingredients thoroughly.
- Spatula: For folding in chocolate chunks.
- 9×13-inch baking pan: The perfect size for even baking.
- Measuring cups and spoons: For accurate ingredient measurements.
- Parchment paper: For easy removal of brownies.
Stepwise Method: Cook’s Illustrated Chewy Brownies
Step 1: Prepare Your Baking Pan
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
Step 2: Mix Cocoa and Water
In a medium bowl, whisk together the unsweetened cocoa powder and boiling water until smooth. This step is crucial as it helps to intensify the chocolate flavor.
Step 3: Melt Chocolate
In a separate bowl, combine the chopped unsweetened chocolate and melted butter. Stir until the chocolate is completely melted and the mixture is smooth.
Step 4: Combine Wet Ingredients
Add the cocoa mixture to the chocolate and butter blend. Stir in the vegetable oil, eggs, egg yolks, and vanilla extract until fully combined.
Step 5: Incorporate Sugar
Gradually mix in the granulated sugar, ensuring it is well combined with the wet ingredients.
Step 6: Add Dry Ingredients
In another bowl, whisk together the all-purpose flour and salt. Gradually fold this mixture into the wet ingredients using a spatula, being careful not to overmix.
Step 7: Add Chocolate Chunks
Gently fold in the semi-sweet chocolate chunks until evenly distributed throughout the batter.
Step 8: Bake
Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 9: Cool and Slice
Allow the brownies to cool in the pan for at least 10 minutes before lifting them out using the parchment paper. Let them cool completely on a wire rack before slicing into squares.
Holiday-Friendly Variations
If you’re looking to add a festive twist to your Cook’s Illustrated Chewy Brownies, consider these variations:
- Mint Chocolate Brownies: Add a few drops of peppermint extract and top with crushed candy canes.
- Nutty Brownies: Fold in chopped walnuts or pecans for added crunch.
- Caramel Swirl: Drizzle caramel sauce over the batter before baking for a gooey surprise.
- Spicy Brownies: Incorporate a pinch of cayenne pepper or cinnamon for a warm kick.
Problems & Prevention
While baking these delicious brownies, you may encounter some common issues. Here are some tips to prevent them:
- Dry Brownies: Ensure not to overbake your brownies. Check them a few minutes before the suggested baking time.
- Crumbly Texture: Make sure you properly measure your flour. Too much flour can lead to a dry outcome.
- Uneven Baking: Rotate your baking pan halfway through the baking time for even results.
- Sticking to the Pan: Always line your pan with parchment paper to ensure easy removal.
Prep Ahead & Store
These brownies can be made ahead of time, making them an excellent choice for gatherings or meal prep. Here are some storage tips:
- Storage: Store the brownies in an airtight container at room temperature for up to 4 days.
- Freezing: To freeze, wrap individual brownies in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
- Thawing: Simply let them sit at room temperature for a few hours or microwave for a few seconds to enjoy them warm.
Cook’s Illustrated Chewy Brownies Q&A
Can I use cocoa powder instead of unsweetened chocolate?
While you can substitute cocoa powder for unsweetened chocolate, it’s best to use both as the recipe intends for a richer flavor and texture. For every ounce of unsweetened chocolate, you can replace it with 3 tablespoons of cocoa powder and 1 tablespoon of fat (like butter or oil).
Why are my brownies not chewy?
If your brownies are not chewy, it may be due to overbaking or using too much flour. Make sure to measure your ingredients accurately and check for doneness a few minutes before the suggested baking time.
Can I add nuts or other mix-ins?
Absolutely! Feel free to fold in nuts, chocolate chips, or even dried fruit after you mix in the flour. Just keep an eye on the baking time as additional ingredients can alter it slightly.
How can I make these brownies gluten-free?
You can replace all-purpose flour with a gluten-free flour blend. Ensure the blend you choose is a 1:1 substitute for best results.
Similar Recipes
If you enjoyed making Cook’s Illustrated Chewy Brownies, you might also love these delicious recipes:
Ready, Set, Cook
Now that you have all the information, it’s time to roll up your sleeves and whip up a batch of Cook’s Illustrated Chewy Brownies. With their rich flavor and fudgy texture, they’re bound to be a hit at your next gathering or a delightful treat for yourself. Get your ingredients ready, preheat that oven, and prepare to indulge in one of the best brownie recipes out there. Happy baking!
Cook's Illustrated Chewy Brownies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- In a medium bowl, whisk together the unsweetened cocoa powder and boiling water until smooth. This step is crucial as it helps to intensify the chocolate flavor.
- In a separate bowl, combine the chopped unsweetened chocolate and melted butter. Stir until the chocolate is completely melted and the mixture is smooth.
- Add the cocoa mixture to the chocolate and butter blend. Stir in the vegetable oil, eggs, egg yolks, and vanilla extract until fully combined.
- Gradually mix in the granulated sugar, ensuring it is well combined with the wet ingredients.
- In another bowl, whisk together the all-purpose flour and salt. Gradually fold this mixture into the wet ingredients using a spatula, being careful not to overmix.
- Gently fold in the semi-sweet chocolate chunks until evenly distributed throughout the batter.
- Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan for at least 10 minutes before lifting them out using the parchment paper. Let them cool completely on a wire rack before slicing into squares.
Notes
- For a richer flavor, use both cocoa powder and unsweetened chocolate as the recipe suggests.
- Store brownies in an airtight container at room temperature for up to 4 days.
- Wrap individual brownies in plastic wrap and freeze for up to 3 months for longer storage.
