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Desserts | March 17, 2011

Cook’s Illustrated Chewy Brownies

Cook's Illustrated Chewy Brownies

Yesterday was the one month mark for Stephen’s mission. Hooray! He is doing well. Loves it so far. Want to see a pic?

 Elders: Lamb, Foster, Nieman, and Blair on a snowy day in Provo,
headed to Puebla in April…

I made these brownies the other day and mailed them off to Stephen. They are super moist and chewy. Not quite as dense asWilliams Sonoma Triple Chocolate Brownies(my favorite so far for mailing) Click on the link above for recipe and packaging instructions. Cook’s Illustrated Chewy Brownies are a little more on the tender side. Really great chocolate flavor and amazingly moist and chewy.

Cook's Illustrated Chewy Brownies
Cook's Illustrated Chewy Brownies

Since we live an hour away from the MTC, I can use same day package service from Bountiful to Provo for a few dollars. I’ve sent cookies, cinnamon rolls, brownies. No worries so far about cookies crumbling , cinnamon rolls being smashed or brownies drying out. In a month, when Stephen leaves the Mission Training Center and heads to Mexico I know this will all change. Bountiful, Utah, to Puebla, Mexico is a bit more of a jaunt!
So I’ll keep baking and sharing.
Finding the treat that travels best.
This is my mission inlife.
Yes, I’m serious.

Cook's Illustrated Chewy Brownies
4.5 from 2 votes

Cook’s Illustrated Chewy Brownies

Author Adapted from Cook’s Illustrated March 2010


  • 1/3 cup Dutch processed cocoa
  • 1/2 cup plus 2 tablespoon boiling water
  • 2 oz. unsweetened chocolate finely chopped
  • 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
  • 2 1/2 cups sugar
  • 1 3/4 cups all purpose flour
  • 3/4 teaspoon salt
  • 4-6 oz. bittersweet or semi sweet chocolate cut into 1/2 inch pieces ( I often omit these and add 1/2 cup of chopped nuts)


  1. Place rack on middle rack in oven. Preheat oven to 350.
  2. Make a foil liner for a 9x 13 pan by turning the baking pan pan upside down. Tear a piece of foil the length of the pan, leaving extra (about 2 inches) hanging down on both ends. Form the foil over the outside of the pan, Then flip the pan over, and place the molded foil to the inside of the pan. Spray the foil with cooking spray.
  3. Whisk cocoa and boiling water together in a large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Mixture may look curdled at this point. Add eggs, egg yolks and vanilla. Continue to whisk until smooth. Whisk in sugar until fully incorporated. Using rubber spatula, fold in flour, salt and bittersweet chocolate all at once, taking care to not over mix.
  4. Scrape batter into prepared pan and bake until toothpick inserted in center comes out with a few moist crumbs attached, about 30-40 minutes. Do not over cook. Transfer pan to wire rack and let cool completely, about 1 to 1 1/2 hours. Remove from pan using foil liner to lift brownies out of pan. Cut when cooled.

16 thoughts on “Cook’s Illustrated Chewy Brownies

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  1. I happened upon your blog, and am enjoying it much. You will be so grateful you baked all those goodies! My eldest son is serving in Buenos Aires – I baked every week for him when he was in the MTC – we live in NY. It did get a bit spendy. He now has 6 months left (so exciting!) and I've been so grateful that I baked for him when I could. I've missed it so much that my latest package to him contained the ingredients for no-bake cookies. He & his companion loved them!

  2. No bake cookies are a great idea! I've adopted the same thought as you – I know the packages will be few and far between once he leaves for Mexico, so I'm taking advantage now!

  3. Si, What great brownies. I used the same day service for the MTC as well. My daughter is 2 months away from coming home from her mission. Can't wait! She's in Puerto Rico.

    It went by faster than I hoped. Thank goodness.

  4. si, i recognized your brownies over at remod! they look so yummy! i love that you do all the experimenting for us, how generous of you to share your knowledge and your beautiful photos! your son is lucky to have such a sweet mom!

  5. What have you found ships the best if it’s going to take 4-5 days? I’m sending a Fed Ex package to NZ and I love your brownies on here I think they are the Harmons ones. Any tips or suggestions? Or would a different thing ship better? I know he loves lemon bars and brownies but I thought lemon bars would be a mess. All of your recipes are great!!

  6. My was somewhat crumbly.. any ideas as to why? It wouldn’t hold together .. but loved the taste and texture!!

    1. Hi Jessica, I would say they were either over mixed or cooked too long. I would just make sure you to watch them while they’re baking next time. Thank you for asking and let me know how they turn out next time!

    1. HiDonna,
      Yes you may substitute any unsweetened cocoa for use in this recipe. I have had best results when using Dutch process cocoa!
      Hope this helps,

  7. Hello:) I’m so excited to make these! I noticed that it says egg whites and egg yolks but it looks like you add them in at the same time. Do you separate them?

      1. Anissa,
        I hope this recipe turned out great for you! Glad you got it figured out. Thanks for reading ABK!

  8. 5 stars
    I had to comment here. I modified the following:
    + bittersweet chocolate with semi-sweet chocolate chips
    + added Cafe Bustelo instant granules (1.5 teaspoons)
    + 8″x8″ dark non stick pan – increased bake time by 8 mins.
    [I should have reduced the temperature to 325 degrees & increased bake time since the bottom had become hard and almost burned about 1 mm thick.]

    This was the best brownie recipe I have EVER used. My husband thought it was a box mix and it even had the thin crust on top! I like my brownies thick so the 8″x8″ pan was ideal for me. Next time, I would remove the brownie from the pan after cooling for 10 mins and place on wire rack.