Chewy Brownies

Rating: 5 of 5

Note: I <3 Cooks Illustrated. These are by far the best brownies I've had in a very long time. They are the perfect balance of flakiness and chewiness. The little pockets of gooey chocolate (from the rough chunks not blended into the batter) are a delight. Unfortunately, I beat the batter too much and there were a whole lot of air bubbles on top. Oh! And I'm seriously starting to think there is something wrong with our oven... I ended up cooking these for over an hour.

 Ingredients:

• 1/3 cup Dutch-processed cocoa
• 1 1/2 teaspoons instant espresso (optional)
• 1/2 cup plus 2 tablespoons boiling water
• 2 ounces unsweetened chocolate , finely chopped (see note and related illustration)
• 4 tablespoons (1/2 stick) unsalted butter , melted
• 1/2 cup plus 2 tablespoons vegetable oil
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 2 1/2 cups (17 1/2 ounces) sugar
• 1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
• 3/4 teaspoon table salt
• 6 ounces bittersweet chocolate , cut into 1/2-inch piece

Directions:
1. Adjust oven rack to lowest position and heat oven to 350 degrees. Referring to directions in Making a Foil Sling (related), make sling using the following steps: Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of pan in the same manner, perpendicular to the first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray with nonstick cooking spray.
2. Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.