Chewy Brownies

Chewy Brownies

Brownies are the quintessential sweet treat.  Chocolatey, sweet, chewy, portable and easy to make.

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Chewy Brownie –


A chewy brownie with a fudgey consistency is my go to.  Others prefer a cakey brownie but I find they lack a depth of flavour I crave.  Today’s recipe from America’s Test Kitchen is a sure fire winner with 3 types of chocolate plus some espresso powder to enhance the chocolate flavour even further.

With the freezing rain still falling on this Spring Sunday a batch of these baking would surely lift your mood and make you forget about the howling winds and the fact you still need your long johns.  Start your ovens people and beat back your sweet treat craving with a pan of these.



Chewy Brownies (ATK)

Makes approx. 24.  Grease and parchment or foil line (make sure to grease the foil) 13 x 9-inch baking pan.  Preheat oven to 350F.


1/2cup + 2 tbsp boiling water

1/3 cup Dutch-processed cocoa powder

1 1/2 tsp instant espresso powder (optional)

2 ounces unsweetened chocolate, chopped fine

1/2 cup + 2 tbsp vegetable oil

4 tbsp unsalted butter, melted

2 large eggs + 2 egg yolks

2 tsp vanilla extract

2 1/2 cups sugar

1 3/4 cups all-purpose flour

3/4 tsp salt

6 ounces bittersweet chocolate (cut into 1/2-inch pieces)


Whisk hot water, cocoa and espresso powder together in a large bowl until smooth.  Add unsweetened chocolate and whisk until chocolate is melted.  Whisk in oil and melted butter.  Add in eggs and yolks and vanilla and continue whisking until mixture is smooth and uniform looking.  Whisk in sugar until fully mixed.

In a small bowl, whisk together flour, salt and add into chocolate mixture combining with a rubber spatula until combined.  Fold in the bittersweet pieces.

Transfer batter to the prepared pan and smooth with an offset spatual to reach the corners and smooth top.

Bake about 30-35 minutes or until a toothpick inserted in the centre comes out with a few moist crumbs on it.  Remember to rotate pan half way through baking time!

Let cool and remove Brownies from pan.  Let cool further until firm and cut into squares.  Wrap leftovers well.

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Those Cookies…were the Best…


Those cookies you put in my lunch today were the best choc chip cookies I’ve ever had! Direct quote from my sweet birthday boy.  And NO, I don’t pack his lunch, but after baking up these beauties late last night I replaced the store bought cookies in his lunch with these thick and chewy peanut butter stuffed chocolate chip cookies.

Praise of my baking warms my heart and if you are the chief bottle washer and cook in your home I’m sure you can understand why.  It’s not often sweet words of favour are bestowed upon us.  More often than not we hear things like “It’s O.K.” “You know I don’t really like fish why do I have to eat it!” “Danny’s mom made this really awesome thing with ( insert whatever item you have been making forever they refuse to eat).

I would like to say I spent many an hour testing and creating this recipe but that would be a lie.  This is from Americas Test Kitchen and the only things I did differently was use peanut butter stuffed chocolate chips purchased on a recent trip to Florida plus put the dough in the fridge for about 10 minutes before using my large scoop to portion out the dough.  I just slightly flattened the dough before baking.

Unfortunately, I had room for only 1 measly bag of these particularly yummy stuffed chips. They were part of my 20 pounds, I kid you not, of food items I brought home.  Now the bag of pb/chocolaty goodness is gone so maybe chopped pb cups next time….

imageThick and Chewy Chocolate Chip Cookies

Preheat oven to 325F.  Parchment line 2 cookie sheets.

2 cups plus 2 tablespoons all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 cup packed light brown sugar

3/4 cup unsalted butter, MELTED AND COOLED

1/2 cup granulated sugar

1 large egg

1 large egg yolk

2 tsp vanilla extract

1 1/2 cups semisweet chocolate chips

In a medium bowl whisk together the flour, baking soda and salt.  Set aside.

In a large bowl, beat the sugars and melted butter with a mixer on medium speed until smooth, 1-2 minutes.  Beat in the egg, egg yolk and vanilla until combined, about 30 seconds.  Scrape down the bowl and beaters.

With the mixer on low add in the flour mixture slowly and mix until combined.  Stop mixer and fold in chocolate chips.

Portion about 2 tablespoons of dough into balls and place about 2 inches apart on prepared sheets.  Bake for about 15-20 minutes, until soft and puffy.  Remove from oven and cool.

ATK says these will keep for a few days if well wrapped but I don’t think they will last that long…after all they are the best!

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