Originally posted on July 20, 2011.
Call me crazy, but I love brownie-mix brownies. I love the flavor, but I especially love the texture of them. Every once in a while I’ll try a recommended brownie recipe, but I’m always disappointed in the results. I found this recipe in a Google search for “scratch brownies that taste like a mix”. This recipe is good enough to keep using, in place of the box mix, until I find an even better one. It’s awesome with warmed up peanut butter for a sauce with Bittersweet Chocolate Sauce and 3 Ingredient Ice Cream.
1/3 c. cocoa
1/2 c. plus 2 Tbsp. boiling water
2 ounces unsweetened chocolate, finely chopped
4 Tbsp. butter, melted
1/2 c. plus 2 Tbsp. vegetable oil
2 large eggs
2 large egg yolks
2 tsp. vanilla extract
2 1/2 c. sugar
1 3/4 c. all-purpose flour
3/4 tsp. salt
6 ounces bittersweet or semisweet chocolate, cut into 1/2″ pieces
1. Adjust oven rack to lowest position and heat oven to 350 degrees. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides (do this in two foil layers). Spray with non-stick cooking spray.
2. Whisk together the cocoa and boiling water in a large bowl until smooth.
3. Add unsweetened chocolate and whisk until chocolate is melted.
4. Whisk in melted butter and oil (mixture may look curdled).
5. Add eggs, yolks, and vanilla and continue to whisk until smooth.
6. Whisk in sugar until fully incorporated.
7. Add flour and salt and mix with rubber spatula until combined.
8. Fold in bittersweet or semisweet chocolate pieces.
9. Scrape batter into prepared pan and bake until a toothpick inserted halfway between the edge and center comes out with just a few moist crumbs on it, about 30-35 minutes. Transfer pan to wire rack and cool 1 1/2 hours.
10. Using foil overhang, lift brownies from pan. Return them to wire rack and let cool completely, about 1 hour. Cut into 2″ squares and serve.
If you like thicker brownies, just bake in a smaller pan and increase cooking time.
Makes 24 brownies
Source: Adapted from Cook’s Illustrated