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Smelling Salts Journal

February 14, 2018

Chewy Chocolate Chip Brownies

I have two favourite all-chocolate brownie recipes, one iced (which belongs to my mother-in-law), and one chewy. This is the chewy version. It’s the only thing you’ll ever need to entice a Valentine, wow a potluck, or cheer up a teary-eyed child. Or, store some in a tin beside the bed….This recipe is my streamlined version of a gorgeous but rather spendy and work-intensive recipe from Cook’s Illustrated. I adore that chocolate chunk brownie. But, frankly, when I’m baking for a group or when I’m in a bit of a rush, a) I don’t want to be twee about the type of cocoa powder I use, b) I don’t want to bother chopping a fancy bar of chocolate into chunks when I can use chips, c) I don’t want to separate eggs, and d) whenever possible, I only want to use one measuring spoon or cup per ingredient. Hence, my own sweet rush.

Print Recipe

Chewy Chocolate Chip Brownies

Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time2 hours hrs 15 minutes mins
Servings: 24 squares

Ingredients

  • 1/3 cup cocoa powder
  • 1/2 cup boiling water
  • 2 oz unsweetened chocolate either melted in slow bursts on medium power in the microwave or chopped into small bits
  • 4 tbs unsalted butter melted
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 tbs vanilla
  • 2 1/2 cups sugar
  • 1 3/4 cups flour
  • 1/2 tsp salt
  • 1 cup semisweet chocolate chips

Instructions

  • Preheat oven to 350 with the rack in the lowest position.
  • Line a 9×13 pan crosswise with two long layers of tin foil, ensuring one set of long edges hanging out over the 9-in sides so that you can easily remove the brownie from the pan.
  • Spray foil-lined pan with baking spray.
  • Bring water to a boil.
  • Either melt the 2 oz of unsweetened chocolate in slow pulses on medium heat in the microwave or chop it into small bits.
  • Melt the butter.
  • Decant the 1/2 cup boiling water into a large mixing bowl.
  • Whisk the cocoa powder in the boiling water until smooth.
  • Add the melted unsweetened chocolate [or chopped unsweetened chocolate] and whisk until incorporated and smooth.
  • Add the melted butter and oil and whisk well. The mixture will still appear a bit separated.
  • Add the eggs and whisk again.
  • Whisk in the sugar and vanilla.
  • Using a spatula, add the flour and salt.
  • Add the chips and fold gently.
  • Pour the batter evenly into the prepared pan.
  • Bake for 30-35 minutes or until knife comes out relatively clean – don’t be fooled by the melting chips! [Mine usually go for 30.]
  • Move the brownie in its pan to a wire rack and cool the brownie in the pan for at least one hour. Two hours would be ideal, but, who are we kidding?
  • Carefully, using the foil overhang edges, lift the brownie from the pan in its foil and cool completely. At this stage, I like to enlist a partner to hold a cutting board or a platter at the height of the brownie tray so that I can transfer the brownie to a flat surface with as little fuss as possible. Of course, the brownie may crack a bit. 
  • Slice brownie into squares.

 

Filed Under: All Recipes, Cookies, Crushes, Desserts, Holiday, Holiday Baking, Valentine's

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Welcome to Smelling Salts! I'm Roseanne, and this is where I record my best recipes, take notes on arts, culture, and style, and write essays about what keeps me going.
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