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Cook's Illustrated Chewy Brownies (Recipe Review)
Ingredients
  • ⅓ cup Dutch-processed cocoa (I used Divine)
  • 1 ½ teaspoons espresso powder (optional but recommended)
  • ½ cup plus 2 tablespoons boiling water
  • 2 ounces finely chopped unsweetened chocolate (Cook’s Illustrated recommends Scharffen Berger; I used Ghirardelli) k
  • 4 tablespoons melted butter
  • ½ cup plus 2 tablespoons vegetable oil
  • 2 eggs, 2 egg yolks
  • 2 teaspoons vanilla
  • 2 ½ cups granulated sugar
  • 1 ¾ cups flour
  • I ¾ teaspoon salt
  • ½-inch pieces of bittersweet chocolate (Cook’s Illustrated recommends Callebaut Intense Dark Chocolate L-60-40NV or Ghirardelli Bittersweet Chocolate Baking Bar; I used the latter).
Note: Ingredients may have been altered from the original.
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