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Easy Chocolate Chunk Brownies | Cook's Country

Date Added: 8/14/2019    Source: www.cookscountry.com

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Ingredients
  • Box mixes seem to produce the perfect combination of chewy and moist in brownies. We wanted results at least as good as a mix without all the processing and questionable ingredients, and we wanted all this without dirtying too many dishes. ... Read More Print Save d BONUS TIP Make one style cookie dough for many variations of cookies. Learn more in our Holiday Cookies course. GATHER YOUR INGREDIENTS 1/2 cup plus 2 tablespoons boiling water 2 ounces unsweetened chocolate, chopped fine 1/3 cup (1 ounce) Dutch-processed cocoa powder 2 1/2 cups (17 1/2 ounces) sugar 1/2 cup plus 2 tablespoons vegetable oil 2 large eggs plus 2 large yolks 4 tablespoons unsalted butter, melted 2 teaspoons vanilla extract 1 3/4 cups (8 3/4 ounces) all-purpose flour 3/4 teaspoon salt 6 ounces bittersweet chocolate, cut into 1/2-inch pieces View Nutritional Information i * BEFORE YOU BEGIN
  • Box mixes seem to produce the perfect combination of chewy and moist in brownies. We wanted results at least as good as a mix without all the processing and questionable ingredients, and we wanted all this without dirtying too many dishes. ... Read More Print Save d BONUS TIP Make one style cookie dough for many variations of cookies. Learn more in our Holiday Cookies course. GATHER YOUR INGREDIENTS 1/2 cup plus 2 tablespoons boiling water 2 ounces unsweetened chocolate, chopped fine 1/3 cup (1 ounce) Dutch-processed cocoa powder 2 1/2 cups (17 1/2 ounces) sugar 1/2 cup plus 2 tablespoons vegetable oil 2 large eggs plus 2 large yolks 4 tablespoons unsalted butter, melted 2 teaspoons vanilla extract 1 3/4 cups (8 3/4 ounces) all-purpose flour 3/4 teaspoon salt 6 ounces bittersweet chocolate, cut into 1/2-inch pieces View Nutritional Information i * BEFORE YOU BEGIN
  • Box mixes seem to produce the perfect combination of chewy and moist in brownies. We wanted results at least as good as a mix without all the processing and questionable ingredients, and we wanted all this without dirtying too many dishes. ... Read More Print Save d BONUS TIP Make one style cookie dough for many variations of cookies. Learn more in our Holiday Cookies course. GATHER YOUR INGREDIENTS 1/2 cup plus 2 tablespoons boiling water 2 ounces unsweetened chocolate, chopped fine 1/3 cup (1 ounce) Dutch-processed cocoa powder 2 1/2 cups (17 1/2 ounces) sugar 1/2 cup plus 2 tablespoons vegetable oil 2 large eggs plus 2 large yolks 4 tablespoons unsalted butter, melted 2 teaspoons vanilla extract 1 3/4 cups (8 3/4 ounces) all-purpose flour 3/4 teaspoon salt 6 ounces bittersweet chocolate, cut into 1/2-inch pieces View Nutritional Information i * BEFORE YOU BEGIN
  • For an accurate measurement of boiling water, bring a full kettle to a boil and then measure out the desired amount.
  • 1 INSTRUCTIONS
  • Adjust oven rack to lowest position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray foil with vegetable oil spray.
  • Adjust oven rack to lowest position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray foil with vegetable oil spray.
  • 2 Whisk boiling water, unsweetened chocolate, and cocoa in large bowl until chocolate is melted. Whisk in sugar, oil, eggs and yolks, melted butter, and vanilla until combined. Gently whisk in flour and salt until just incorporated. Stir in bittersweet chocolate.
  • 3 Transfer batter to prepared pan. Bake until toothpick inserted in center comes out with few moist crumbs attached, 30 to 35 minutes, rotating pan halfway through baking. Transfer pan to wire rack and let cool for 1 1/2 hours.
  • 4 Using foil overhang, lift brownies out of pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.

View the full recipe at cookscountry.com

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