The Search for the Perfect Brownie

Brownies are a tough thing.  Some have the most perfect texture but are not chocolate-y enough.  Some are cake-y. Some are so moist you can't even pick them up.  The list goes on and on.  And so... in my desperate search for the absolute perfect brownie, I tried these.

These were good and for once in my life I understood why some people like the edges.  The center of these were extremely moist, but the edges-THEY WERE CHEWY.  Oh how I love a chewy brownie!  Next time I make these (and I think I will make them again) I will definitely add pecans because a chewy brownie with pecans might be one of the best things ever.

Sadly, I have a terrible confession to make, I did not use the chocolate that the recipe required.  I used what ever I found in my chocolate hoarder's pantry.  I wanted to get rid of some of the older stuff and so I really mixed it up.  Next time I will stick to the unsweetened chocolate, but this time - well, the deed is done.

Chewy Brownies (ATK)

Ingredients

1/3	cup Dutch-processed cocoa
1 1/2	teaspoons instant espresso (optional)
1/2	cup plus 2 tablespoons boiling water
2	ounces unsweetened chocolate , finely chopped (see note and related illustration)
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 (17 1/2 ounces) sugar
1 3/4	cups (8 3/4 ounces) unbleached all-purpose flour
3/4	teaspoon table salt
6	ounces bittersweet chocolate , cut into 1/2-inch pieces (see note)

Instructions

1. Adjust oven rack to lowest position and heat oven to 350 degrees. Referring to directions in Making a Foil Sling (related), make sling using the following steps: Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of pan in the same manner, perpendicular to the first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray with nonstick cooking spray.
2. Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.
4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.