** Recipe and post revised January 31, 2015. I was pretty new to blogging when this post hit it big and let’s face it… No one is perfect. Hopefully these edits will appease my critics. >insert wink face here<**
Sometimes girls just needs chocolate. Lots and lots of chocolate.
My go-to craving cure would have to be brownies. They are just a denser version of chocolate cake, and the only boxed mix baked good I have ever loved. But last week I wanted to try out a few homemade versions and find the best one for a late night sweet fix.
These brownies are going in the record book for the most moist and flavorful brownies I have ever made! Dax is a big fan of the boxed brownie (I don’t know who raised this kid), but even he gave them two thumbs up. I know it isn’t hard to please a four year old, but I like to think that mine has a sophisticated palate!
- 1/3 cup Dutch cocoa
- 1/2 cup plus 2 tablespoons boiling water
- 2 ounces unsweetened chocolate, finely chopped
- 1/2 cup plus 2 tablespoons vegetable oil
- 4 tablespoons 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 teaspoons salt
- Preheat your oven to 350 degrees. Lightly grease a 9×13 pan with cooking spray or line with parchment paper. Set the prepared pan aside for later use.
- Whisk together the flour, sugar, and salt in a small bowl. Set aside.
- Combine your cocoa and hot water in a large bowl. Whisk until incorporated. Stir in the unsweetened chocolate until melted and smooth.
- Add the oil, butter, eggs, yolks and vanilla. Once the batter is smooth fold in the dry ingredients. Gently stir until just combined.
- Spread your batter into your prepared pan. Smooth out with the back of a spoon. Bake for 30-35 minutes or until a toothpick comes out clean.
- READ THE ENTIRE POST FOR TIPS ON PERFECT BROWNIE BAKING.
recipe adapted from Cook’s Illustrated Cookbook
TIPS for perfect brownies:
1. For a crispy top try dividing the whole eggs. Add the egg yolks where the eggs are called for in the recipe. Whip the whites and fold into the batter before pouring into the pan.
2. Use room temperature eggs.
3. Use parchment paper in your pan. This helps with easy clean up and also prevents them from sticking to the pan.
4. Keep a watchful eye on the bars. You want to catch them at just the right time. They might not look completely cooked, but that is the secret to a perfectly gooey brownie.
If you want to get a little wild you could even throw in some extra chocolate chips or candy!
I’ve been slacking a bit on posts lately. Hopefully now that summer is here I can get caught up and provide you all with some great content. So stick around!
**It has come to my attention that some people have felt the need to leave negative or nasty comments about this recipe and it’s instructions. I have read over the recipe multiple times and want to clarify a few things… There is NO baking powder or soda in this recipe. It is not a typo. If you added either of those ingredients and were disappointed in the recipe it is user error. You add the sugar into the flour mixture. If you want a crispy top to your brownies you should whip your egg whites and fold them into the batter. This is NOT required. It is just a visual preference and a suggestion I gave to a reader. From this point on unnecessary comments will be deleted. **
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