Chewy Brownies Recipe from Cooks Illustrated Baking Book

Chewy Brownie Recipe by Cook's Illustrated

Chewy brownies specially designed to mimic the ultra chewiness of a box mixture with the flavor of made-from-scratch brownies
Course Dessert
Cuisine American
Author Cook's Illustrated


  • 1/3 cup Dutch-processed cocoa powder 1 ounce
  • 1 1/2 tsp instant espresso powder optional
  • 2 oz ¬†unsweetened chocolate chopped fine
  • 1/2 cup plus 2 TB vegetable oil
  • 4 TB unsalted butter melted
  • 2 large eggs plus 2 large yolks
  • 2 tsp vanilla extract
  • 2 1/2 cups sugar 17 1/2 ounces
  • 1 3/4 cups all-purpose flour 8 3/4 ounces
  • 3/4 tsp salt
  • 6 ounces bittersweet chocolate cut into 1/2 inch pieces


  1. Adjust oven rack to lowest position and heat oven to 350 degrees. Make foil sling for 13 by 9 inch baking pan. Grease foil and set pan aside.
  2. Whisk cocoa, espresso powder, if using, and 1/2 cup plus 2 tablespoons boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until smooth. Whisk in oil and melted butter. (Mixture may look curdled.) Add eggs and yolks and vanilla and whisk until smooth. Whisk in sugar until fully incorporated. Whisk together flour and salt in a small bowl and then mix into batter with rubber spatula until combined. Fold in bittersweet chocolate pieces.

  3. Transfer batter to prepared pan; spread batter into corners of pan and smooth surface. Bake until toothpick inserted in center comes out with a few moist crumbs attached, 30 to 35 minutes, rotating pan halfway through baking. Transfer pan to wire rack and let cool for 1 1/2 hours.
  4. Remove brownies from pan using foil. Return brownies to wire rack and let cool completely, about 1 hour. Cut brownies into 2-inch squares and serve. (Brownies can be stored in airtight container at room temperature for up to 3 days.