Senior year of an engineering student can get pretty darn hectic. It’s finals week AKA hell week and for the last two weeks, my friends from school and I have been cramming like crazy and trying to get our design projects together. I’ve been itchin’ to get in the kitchen, but haven’t had much time. I figured baking something really quickly at 2am wouldn’t hurt. It would also help take some stress off and would wake me up for the time being. I needed something that was going to be quick to whip up and something that wouldn’t create a sink full of dishes in the process. I automatically thought BROWNIES!! Not only would baking these delicious thangs wake me up, but it was going to be Mother’s day the next day and what woman doesn’t like flowers and chocolate?! By the way, Happy Mother’s Day to all you mothers! Also, my study buddies and I sure had a nice snack to refuel our brain power!
Just like anyone else, I’ve been on the search for chewy rich brownies from scratch and not the delicious chewy brownies that come from the box. I came across this recipe and decided to give it a try. I had doubts since I’ve tried many other brownie recipes that claimed that chewy decadent brownies would be produced, but instead came out the exact opposite. This recipe did not disappoint me one bit and will be my go-to brownie recipe from now on! There was a flakey sugary crust that appeared while baking, had the perfect density, and was rich enough to make me want a glass of milk! That’s what I’m talkin’ bout! My friend also gave me a recipe for some yummy fudgey brownies his mom had made, so expect more chocolate soon! Who can’t have enough chocolate? I definitely can’t!
These brownies came out tasting almost like the Ghirardelli boxed brownies! Probably because I used Ghirardelli chocolate and good quality cocoa powder. I’ve also read online that if your batter is hand mixed instead of machine mixed, the brownies come out chewier, so hand mixed is what I did.
Here’s the recipe according to what I used:
Chewy Chocolate Brownies
1/3 cup Dutch-processed cocoa (valrhona)
1/2 cup plus 2 tablespoons boiling water
1/4 C unsweetened chocolate, finely chopped (bittersweet Ghirardelli chips)
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 sugar
1-3/4 cups unbleached all-purpose flour
3/4 teaspoon table salt
3/4 C. semisweet chocolate, (bittersweet Ghirardelli chips)
1.Preheat oven to 350 degrees.
2.In a large mixing bowl, whisk together cocoa, 1/4 C. chocolate chips and boiling water until all the chocolate has melted and the mixture is smooth.
3.Add butter, and vegetable oil and mix with a rubber spatula until combined.
4.Add eggs, egg yolks, and vanilla and mix until well combined.
5.Add sugar and continue mixing until well-combined.
6.Add flour and salt to the chocolate mixture and mix until just combined.
7.Gently fold in semisweet chocolate pieces.
8.Grease a 9 x 13 x 2-inch baking dish. Pour brownie batter into the dish. Place in the oven and bake for about 50 minutes, or until a toothpick inserted near the center comes out clean (start checking at 45 minutes).
9.Remove from oven and allow pan to cool for 1 hour.
10. Cut into squares or just treat the whole 9×13″ as one brownie and proceed to eat!