Brownies are one of my favorite treats. I can’t think of anyone who doesn’t like brownies. Anyone human at least.
Now where the debate rages is fudgy or cake-like. (My spell checker insists that fudgy is not a word, but I don’t care!) I grew up eating cake-like brownies. And I liked them just fine, or at least until I tried fudgy brownies. It was love at first bite. Sorry mom.
I found these brownies at Brown Eyed Baker. If you haven’t checked out her website – do it soon. The girl can bake!
Be forewarned – these are addictive and can lead to growling at people who foolishly try to take a brownie from you.
Recipe from Brown Eyed Baker
- 1/3 cup Dutch-processed cocoa
- 1/2 cup plus 2 tablespoons boiling water
- 2 oz. unsweetened chocolate, finely chopped
- 4 tablespoons, unsalted butter, melted
- 1/2 cup plus 2 tablespoons vegetable oil
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla
- 2 1/2 cups sugar
- 1 3/4 cup all-purpose flour
- 3/4 teaspoon salt
- 6 ounces bittersweet chocolate, cut into 1/2 pieces
- Preheat oven to 350 degrees. Adjust oven rack to lowest position. Line a 9×13 baking pan with foil, leaving a one-inch overhang on all sides. Spray with nonstick cooking spray.
- In a large bowl, whisk cocoa and boiling water together until smooth.
- Add unsweetened chocolate and whisk until chocolate is melted.
- Add in melted butter and oil and stir until combined. Mixture may look curdled.
- Add eggs, egg yolks and vanilla. Combine until smooth.
- Stir in sugar until fully combined.
- Add flour and salt and mix with a rubber spatula until combined.
- Fold in bittersweet chocolate pieces.
- Pour batter into pan and bake for 30-35 minutes, until toothpick comes out with just a few moist crumbs.
- Transfer to wire rack and cool for one hour.
- Remove brownies from pan using the foil overhang to lift them out of the pan. Let the brownies cool completely before cutting.
- Brownies can be stored in an airtight container at room temperature for up to 4 days.
Yield: 24 brownies