I have a confession to make. I am a huge fan/lover of box-brownies. I love them for many reasons, the obvious being that it’s chocolate (duh!!). I also love box brownies for their chewy texture and crackly tops. Does anyone else out there feel the same? Now, don’t get me wrong I love homemade brownies, especially the brownies I grew up on. But sometimes I just find myself wanting/craving/making a boxed brownie mix. I know, call me crazy!
The other day I made these Chewy Brownies and it was love at first sight because I could see they had the crackly tops and were going to be fudgy and chewy. They were out of this world and I before I knew it, I’d eaten an entire row all by myself.
I’ve now made them twice in the last week and I think I’d better not make them again for awhile because I can’t seem to stop eating them. I fed the missionaries in our stake over the weekend and we had these brownies with ice cream and homemade chocolate sauce. I’m pretty sure they would gladly come back here for dinner.
The great thing about these brownies is how simple they are to make. They are made in one bowl and you don’t even have to pull out your electric or hand mixer. Easy peasy. And remember, you can never have too many brownie recipes in your stash.Print
Fudgy, dense and chewy and crackly tops. . .my favorite things in a brownie. These one-bowl brownies are a cinch to make and taste amazing!
- 1/3 cup Dutch-processed cocoa
- 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 yolks
- 2 teaspoons vanilla extract
- 2 1/2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon salt
- 1 cup semi sweet chocolate chips or chunks
- Preheat oven to 350 degrees. Line a 9×13 pan with foil and spray with nonstick cooking spray.
- Whisk cocoa and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in oil and melted butter (mixture may look curdled, but don’t worry.) Add the eggs, egg yolks, and vanilla and continue to whisk until mixture is smooth. Whisk in sugar until fully incorporated. Add flour and salt and fold in with a rubber spatula until combined. Fold in chocolate chips/chunks.
- Evenly spread batter into prepared pan. Bake for 30-35 minutes or until toothpick inserted in center of brownies comes out with a few moist crumbs. Remove from oven and let cool on a wire rack for at least an hour.
- Gently remove brownies from pan using foil. Return brownies to wire rack and let cool completely, about 1 hour.
Make sure you allow several hours for these to cool, the longer these brownies rest, the better they are.
Recipe Source: Adapted slightly from Cooks Illustrated Baking Book
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