At least once every few years my quest for the perfect brownie picks up steam and leaves me scouring cookbooks and blogs for new recipes to try. The last three weekends I have baked three different brownie recipes, and this is my favorite of the group. I was skeptical of a brownie recipe that uses all oil and no butter, but these were so dark and rich that I didn't miss the butter. This brownie bakes up thick and fudgy with a wonderfully chewy texture. I had to quickly put the bulk of the brownies in the freezer to prevent me from eating them all.
DEEP DARK FUDGY BROWNIES
Adapted from King Arthur Flour
2/3 cup (2 ounces) dutch processed cocoa powder
1 1/2 cups (10 1/2 ounces) granulated sugar
1/2 cup (2 ounces) confectioners’ sugar
3/4 teaspoon salt
1 cup (4 1/4 ounces) unbleached all-purpose flour
1 teaspoon instant espresso powder
1 cup (4 ounces) toasted pecans or walnuts, diced (optional)
1 cup (6 ounces) semisweet chocolate chips
3 large eggs
1/2 cup (3 1/2 ounces) vegetable oil
2 tablespoons (1 ounce) water
1. In a large
mixing bowl, whisk together the cocoa, sugars, salt, flour, espresso
powder, nuts, and chips. Add the eggs, oil, and water, mixing
just until smooth. Spoon the mixture into a lightly greased 8 x 8" or 9 x
9" square pan, smoothing the top.
2. Bake the brownies in a
preheated 350°F oven for about 35 minutes (for the 9" pan), or 45
minutes (for the 8" pan). To see if the brownies are done, remove the
pan from the oven, and stick the tip of a sharp knife into the center of
the brownies. Wriggle it around just enough to see what’s going on. Is
the batter under the crust still shiny, wet, and smooth? Continue to
bake the brownies, checking frequently. Is it ultra-moist, but not
shiny, and “crumby” looking? Take them out, they’re done.
3. Place the pan of brownies on a cooling rack, and allow them to cool for 1 hour before slicing.