Better-than-boxed Brownies
These brownies are perfect every time…dense and fudgy on the inside with a lovely crisp top. (Adapted from Cook’s Illustrated, March & April 2010)
Servings Prep Time
12? I dunno — depends on how big you like your brownies 15minutes
Cook Time
30-35minutes
Servings Prep Time
12? I dunno — depends on how big you like your brownies 15minutes
Cook Time
30-35minutes
Ingredients
Instructions
  1. Preheat oven to 350°.
  2. Line 13×9 pan with foil; spray lightly with cooking spray.
  3. In a large bowl, whisk cocoa and boiling water together until smooth.
  4. Add in unsweetened chocolate and continue to whisk until chocolate is melted.
  5. Whisk in melted butter and oil. [CI notes at this point that the mixture may look curdled; I have not had this issue.]
  6. Whisk in eggs, yolks, and vanilla.
  7. Whisk in sugar.
  8. Stir in flour and salt [CI indicates a rubber spatula for this part; I use a wooden spoon and it seems to work fine] until all ingredients are fully incorporated.
  9. Fold in chips.
  10. Pour batter into prepared pan and bake at 350° 30-35 minutes, until a toothpick inserted halfway between edge and center comes out clean (or with a few moist crumbs).
  11. Remove from oven and allow to cool in pan on a rack for 1 1/2hrs.
  12. Using foil, remove brownies from pan and place on rack to cool another hour before serving.*
Recipe Notes

*Okay, look, this is 2 1/2 hours of cooling time. I don’t know about you, but there is no chance in hell that fresh brownies are going to get that much alone time at my house. I usually make it about 45 minutes before I start cutting.