Chewy Brownies

Chewy Brownies - made March 6, 2020 from Everything Chocolate by America's Test Kitchen

A lifetime ago, i.e. early March, I was still baking for the Angel Baker care packages I was sending to deployed service members as a volunteer for Soldiers Angels. These days, the Angel Baker team has been asked not to send homemade baked goods, as, because of the mail delays due to the coronavirus (canceled flights, tightened mail procedures, etc), packages might take an additional month or more to arrive, which, even if the food was vacuum sealed, might not arrive in the best (or even edible) shape. Instead, it's suggested we only send store-bought, packaged cookies like Oreos and/or crackers.

Before that crackdown, I made these brownies, also from America's Test Kitchen's Everything Chocolate to send. Similar to Fudgy Brownies from the same book, these lived up to their name in that they really are chewy more than fudgy. They aren't cake but they're definitely chewy.

I added chopped-up Mounds bars to turn them into Chewy Coconut Brownies and that added to the chewiness factor. I only tried a sliver of these since I was sending most of it out in the care packages. These were good, although not sure they're that memorable to me given how many brownie recipes I've tried out. But still, a quick, easy recipe for a good chewy brownie.

1/3 cup (1 ounce) unsweetened cocoa powder
1 1/2 teaspoons instant espresso powder, optional
1/2 cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate, chopped fine
1/2 cup plus 2 tablespoons vegetable oil
4 tablespoons unsalted butter, melted
2 large eggs plus 2 large egg yolks
2 teaspoons vanilla extract
2 1/2 cups (17 1/2 ounces) granulated sugar
1 3/4 cups (8 3/4 ounces) all-purpose flour
3/4 teaspoon salt
6 ounces bittersweet chocolate, cut into 1/2-inch chunks

1. Preheat oven to 350 degrees F. Line a 9 x 13 baking pan with foil and lightly spray with nonstick cooking spray.
2. Whisk cocoa, espresso powder if using and boiling water in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted.
3. Whisk in oil and melted butter. Whisk in eggs, yolks and vanilla until completely combined and smooth. Whisk in sugar until fully combined. Using a rubber spatula, stir in flour and salt; mix until just combined. Fold in chocolate chunks.
4. Pour batter into prepared pan and smooth top. Bake until toothpick inserted near the center comes out with a few moist crumbs, 30 to 35 minutes. Cool brownies in pan completely before lifting out of pan and cutting and serving.