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Chewy Triple Chocolate Brownies – Goodbye, Box.

2 Nov

Chocoholics, be forewarned.  Reading any further could  be dangerous if you’re on a mission to sidestep the chocolate food group.  Otherwise, read on.  You’ll be treated to the absolute BEST homemade brownies you can sink your teeth into.  They easily blow all boxed competition out of the water.

Chewy Triple chocolate Brownies

We’re a family of brownie lovers.  Hubby has been making them from scratch since he was 13, to satisfy his and his siblings’ Friday night munchies.  Our sweet-toothed children would inhale brownies by the buckets if allowed.  It’s a party in their lunchbox if a little brownie square is found hidden behind the sandwich.  Me?  I’m with the chocoholics, so it’s a given that brownies are considered highly dangerous territory for me.

Chewy Triple chocolate Brownies

A little bit of danger can be good 🙂  Only if it involves chocolate that’s truly worth the eating.  Admittedly, I fully embraced boxed brownie mixes before meeting these Chewy Triple Chocolate Brownies.  Every past attempt at homemade-from-scratch brownies just could never quite parallel the chewy moistness of their boxed counterparts.  Until this game changer came along.

Chewy Triple chocolate Brownies

In truth, these Chewy Triple Chocolate Brownies do not simply parallel the boxed stuff.  These homemade brownies completely outshine our favorite box mixes.   To prove it, I did a side by side comparison brownie bake-off.  For our neighborhood party, I made three different batches of brownies.  The Chewy Triple Chocolate Brownies went up against two other brownies, including Ghirardelli’s popular brownie mix.

Chewy Triple chocolate Brownies

We were amazed by how clearly these homemade brownies stood out.  They have such a rich, complex, chocolate flavor.  A perfectly thin crisp top.  A chewy, dense moistness that can’t be beat.  It honestly wasn’t even a contest.  Next to these homemade ones, the boxed brownies tasted surprisingly artificial.  The Chewy Triple Chocolate Brownies were snatched up in a wink.   Once you taste these, you simply won’t go back to the box.

Ready for some dangerous chocolate territory?

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RECIPE (one 9×13 pan)

INGREDIENTS

1/3 cup (1 oz) Dutch processed cocoa (unsweetened)
1 1/2 tsp instant espresso powder, optional
1/2 cup + 2 TB boiling water
2 ounces unsweetened good-quality chocolate, chopped fine
1/2 cup + 2 TB vegetable oil
4 TB regular butter, melted
2 large eggs + 2 large egg yolks
2 tsp vanilla extract
2 1/2 cups (17.5 oz) white sugar
1 3/4 cups (8.75 oz) all purpose, sifted flour
3/4 tsp fine salt
6 oz good quality bittersweet/semisweet chocolate, cut into 1/2 inch chunks

DIRECTIONS

Bring a kettle of water to boil.  Adjust oven rack to second-to-lowest position and preheat to 350F.  Make foil sling:  Insert 2 long sheets of foil perpendicular to one another in baking pan, so that there will be enough foil that hangs over edges of pan.  Push foil into corners and up sides of pan, smoothing foil against pan.  Grease foil and set aside.

Whisk cocoa, espresso powder, and boiling water (measure out correct amount from your kettle of boiling water) together in large bowl until smooth.  Add unsweetened chocolate and whisk until chocolate is melted.  Whisk in oil and melted butter.  Add eggs, egg yolks, and vanilla.  Continue to whisk until smooth and incorporated.  Whisk in sugar until thoroughly incorporated.  Sprinkle salt and sifted flour into batter and mix with rubber spatula until just combined.  Fold in bittersweet/semisweet chocolate pieces.

Transfer batter into prepared pan, spreading it into corners and smoothing the surface.  Bake for about 30-33 minutes, rotating pan halfway through baking.  It’s done when toothpick comes out with a few moist crumbs attached; should not come out clean.  Do not overbake, or brownies may be dry.

Transfer pan to wire rack and cool for 1 1/2 hours.  Remove brownies from pan using foil sling.  Return brownies to wire rack and let cool completely.  Cut brownies into squares and serve.  Can be stored in airtight container at room temp for a couple of days.

Notes:
* If you have a kitchen scale, use it to get the most accurate measurements.
* Let brownies cool thoroughly before cutting into them, for chewiest texture.
* If your baking dish is glass, cool brownies in pan for just 10-20 minutes, and then use foil sling to transfer to wire rack to finish cooling.

By Chewoutloud, adapted from Baking Illustrated

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22 Responses to “Chewy Triple Chocolate Brownies – Goodbye, Box.”

  1. Vinny Grette November 2, 2012 at 11:26 am #

    Love your photo. With such a rave review, I’m going to try your recipe using stevia instead of sugar. I’ve been experimenting with this no-cal natural sweetener with great results so far… but haven’t tried brownies yet

    • chewoutloud November 2, 2012 at 11:27 am #

      Sounds awesome. Would love to hear how it turns out! 🙂

  2. mmmarzipan November 2, 2012 at 11:27 am #

    they look amazing 🙂

  3. Integrated Memoirs November 2, 2012 at 1:30 pm #

    OK, so I guess I will start my diet after I make (and consume) these brownies :).

  4. Conor Bofin November 2, 2012 at 5:06 pm #

    I should have stopped reading. Parcel them up and post them to me NOW.
    Best,
    Conor

  5. Vinny Grette November 2, 2012 at 8:18 pm #

    Made these tonight with stevia. Two questions: isn’t there supposed to be some baking powder or baking soda? Found the brownie very dense. Also, there was a lot of liquid fat bubbling up around the pan during baking. Could this have been the result of no baking soda rather than no sugar? I loved the technique for melting the chocolate etc. I could have baked them a bit too long at 33 minutes – toothpick came out clean… ohoh. Sweetness level tasted great. Tomorrow am serving these with whipped cream for company,

    • chewoutloud November 2, 2012 at 11:56 pm #

      There isn’t any powder or soda, you’re correct. This is definitely not a cake-like brownie. It’s dense and rich 🙂 However, I didn’t see any liquid fat bubbling in mine. I know sugar provides tenderness, bulk, and texture in baking… I’m not sure how subbing with Stevia would impact the outcome. Modified bake time 30-33 min, since ovens vary. Thanks, Vinny!

      • Vinny Grette November 3, 2012 at 11:10 am #

        I think you’re right – it’s hopeless to try and make this tasty brownie into a “skinnier” version. My stevia version tastes fine but with all that chocolate in them they should have been more decadent. This recipe needs the sugar. Thanks for providing feedback!

  6. gottagetbaked November 2, 2012 at 11:30 pm #

    I’m always looking for a good brownie recipe and these look fantastic! I used to be afraid of making brownies from scratch (had a few bad experiences where they tasted awful) so would always stick with the boxed stuff. Oh, how I’ve mended my ways. Homemade brownies are the bomb!

  7. moonscouts November 3, 2012 at 6:17 pm #

    I’m a sucker for the Pillsbury box mix, and I am still searching for the perfect brownie to top that boxed brownie. (I simply refuse to purchase boxed mixes if I am capable of making it from scratch myself! But still…) Thanks for this recipe! I cannot wait to try it. I’m not a big fan of sweets, but I cannot say ‘no’ to a rich, dense, chewy, chocolate-y brownie!

  8. Katharine November 4, 2012 at 12:47 am #

    I cooked these brownies today hoping for a rich thick brownie like described and picture above. Mine came out spongey and almost tasteless. What could I have done wrong? I followed all instructions and only cooked for 30 minutes. One thing I would also like to add is that the recipe should ask you to sift the flour so that it doesn’t end up in chunks in the batter.

    • chewoutloud November 4, 2012 at 5:50 pm #

      Hmm, that’s a mystery. I’m not sure what the reason was for the texture issue? But it definitely shouldn’t be tasteless, with the hefty amounts of chocolates. Sorry that happened, Katharine. These honestly were super duper good. Thanks for sift note 🙂

  9. Moriah November 5, 2012 at 8:23 am #

    I made these last night, and they are great; however, I would cut the oil by 1-2 Tbsp, and I don’t think the foil is necessary. I wish I added chopped roasted walnuts for they are the perfect density for walnuts.

    One correction: 8.75 oz for the flour, not 18.75!!!!

    • chewoutloud November 5, 2012 at 5:06 pm #

      Yeah, I saw that a couple days ago and fixed it- it shouldn’t have that typo anymore ;). Chopped nuts sound good, as any add-ins work well. Glad you liked! Thanks, Moriah!

  10. whisksandchopsticks November 6, 2012 at 1:20 am #

    If only I could reach through the screen and grab one to taste… Looks yum!

  11. belocchio November 28, 2012 at 10:56 am #

    I’ve never met a brownie I didn’t like. This brownie is a goody to fall in love with. Can you ask for anything more?? V.

  12. Antoinette January 8, 2013 at 4:01 pm #

    Just cut these up and they are soooo yummy! And im glad that it makes a 9×13 recipe because my family of 5 always wants seconds of everything and a normal brownie pan just doesnt make enough for us. Only thing i had to do was cook my brownies longer, but i blame that on my oven.

  13. Butter Cream Girl June 29, 2013 at 6:51 am #

    Delicious and they look amazing. Thanks for sharing the recipe.

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