If you’re looking for a cake type brownie this isn’t a recipe you want. This is a chocolaty,chewy, fudgy brownie…grab yourself a glass of milk and experience brownie heaven. There are three kinds of chocolate in this recipe…cocoa, unsweetened chocolate and chocolate chips. I added a cup of chopped pecans at my husbands request which made it even better as far as we were concerned. A little crunch thrown into a chocolaty chewy fudgy brownie just puts it over the top. A couple of tips for making these brownies…chop your unsweetened chocolate as fine as you can, it’ll help it melt easier when added to the cocoa and boiling water. The flour, salt and chocolate chips are added and folded into the batter at the very end of the recipe . This is also when I decided to add the 1 cup of chopped pecans. We’ve talked about adding flour into cake batters in past posts. Beating the flour in until it’s just incorporated into the cake batter. The same rule applies here as well, when you are FOLDING the flour, salt and chocolate chips into the brownie batter. Do not over mix the batter, just fold the ingredients in until just incorporated. This brownie bakes at 350 degrees for 30 to 40 minutes, be careful not to over bake. This recipe is going to give you the best brownie you have ever eaten! I can see this brownie with a scoop of vanilla ice cream on it! How about brownie chunks in a vanilla or peanut butter milkshake….I have to stop I’m driving myself crazy! ENJOY!!
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Chewy Chocolate Brownies
Whisk the cocoa and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the melted butter and oil. The mixture may look curdled at this point.Add the eggs, egg yolks and vanilla. Continue to whisk until smooth. Whisk in the sugar until fully incorporated. Using a rubber spatula, fold in the flour, salt, and chocolate chips ( add the nuts at this time if using) all at once, taking care to not over mix.Scrape the batter into the prepared pan and bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 30-40 minutes. Do not overcook. Transfer the pan to a wire rack and let cool completely, about 1-1 1/2 hours. Cut when cooled.