Chewy Brownies

100 Recipes by America's Test Kitchen (#35 p120)

All-butter brownies tend to be tender, not chewy. To make brownies chewy like a box mix, you need about a 1:3 ratio of saturated to unsaturated fat (Box mix is 28% saturated to 72% unsaturated). That's why this uses oil and butter. Cocoa is added for extra chocolate flavor without affecting the fat ratio.

Prep
	Oven to 350°, bottom rack. Foil sling in 9x13 pan, greased.
Espresso, Cocoa
				Boil kettle of water, then pour into measuring cup. Whisk in large bowl.
	1	oz	dutch cocoa
	1		1/2t espresso powder (optional)
	1/2	c	+ 2 T boiling water
Double Chocolate
				Add, whisk until smooth and melted.
	2	oz	unsweetened chocolate, chopped fine	Add, whisk until smooth and melted.
Fat
				Whisk in. May look curdled.
	1/2	c	+ 2 T vegetable oil
	4	T	butter, melted
Eggs
				Whisk in until smooth and homogeneous.
	2		eggs
	2		yolks
	2	t	vanilla
Sugar
				Whisk in until incorporated.
	17 1/2	oz	sugar	Whisk in until incorporated.
Flour
				Mix in with spatula.
	8 3/4	oz	flour
	3/4	t	salt
Triple Chocolate
				Fold in.
	6	oz	bittersweet chocolate, chopped ~1/2 inch	Fold in.
Bake
	Scrape batter into pan. Bake at 350° for 15 min. Rotate and back 15-20 min - until toothpick in center has a few moist crumbs.
Cool
	Cool pan 1 1/2 hr on a wire rack. Lift sling from pan and cool 1 hr on rack.