Double Chocolate Chip Brownies

Brownies are a family favorite and this version produces a rich, chocolate flavor with chocolate chips or chunks. The nuts are optional. These are a dense, rich brownies and not the lighter cake-like brownie. This is the brownie most people prefer, with the shiny crackled top. 

Texture: To achieve a crispy around the outside and gooey, chewy center, I use a brownie pan as shown in the photos. The S-type pan works equally well, although I prefer this pan as it doesn't require cutting the brownies at all. They come out as well formed individual pieces crisp on all sides, soft and delicious in the center. With that said, a chewy brownie means insuring it is not over baked. When you test the brownie for doneness with a pick in the center, it should come out with some crumbs and pasty bits of brownie. In other words, it should not be completely clean as you would want to see if you were baking a cake. So keep this in mind and check the brownies early and often to insure they do not overbake. This is another reason I like to use the brownie pan. In a larger 8x8 or 9x13 inch pan, you must overbake the edges to get the center to the correct doneness, as the edges cook more quickly than the center. 

In my brownie pan. 

Mixes: I'm often asked if you can just use a brownie mix instead of the below 'from scratch' recipe. I say you can but of course it depends upon the mix. Most brownie mixes contain a variety of chemicals and stabilizers and not all give you a great result. But if you want to use a mix, then I recommend the King Arthur Baking Company All-American Fudge Brownie Mix. It gives you a very nice brownie indeed and it doesn't contain any chemicals or preservatives. They may cost more than other box mixes, but the results are worth it. With that said, the following recipe which originally came from America's Test Kitchen is still my favorite. 

Non-melting Powdered Sugar Version

Ingredients (makes 1 dozen or fills a 13 x 9-inch pan)

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 chips

     (or 1/2-inch chunks)

1/2 cup walnuts (chopped) optional 

Drizzle Frosting (optional)

You can serve the brownies with no topping at all, or you can sprinkle them with powdered sugar just before serving. If you add powdered sugar too far in advance it may melt into the brownies, unless you use non-melting powdered sugar, as they often do in bakeries. I like to use a little drizzle frosting on mine as shown here. It doesn't add to the flavor but it does make them look pretty. To make this simply take 1/2 cup of powdered sugar and stir in some heavy cream, half and half or milk, along with a drop or two of vanilla. Stir and add more milk until you reach the desired consistency. Place it in a plastic bag and snip off the corner tip and drizzle it across the brownies as shown. 

Instructions

Adjust oven rack to lowest position and heat oven to 350F degrees or 325F if using convection. If using a brownie pan that makes individual brownies, reduce oven temperature to 325F and if using the convection bake setting with the brownie pan, set the temperature at 300F. 

For a standard 13 by 9-inch baking pan, make foil sling 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.  Alternatively use a brownie pan and simply spray it with food release. 

Place the unsweetened chocolate, and cocoa in large heat safe bowl. Heat a pot of water to boiling, then measure out 1/2 cup plus 2 tablespoons and add it to the chocolate. Whisk in the boiling water 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 and optional nuts.

Transfer batter to prepared pan. Bake until toothpick inserted in center comes out with few moist crumbs attached, 30 to 35 minutes, for the 9x12-inch pan, or 25-30 minutes for a brownie pan. Rotate pan halfway through baking. 

Transfer 9x13-inch pan to wire rack and let cool for 1.5 hours. 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.

If using a brownie pan, let cool for 2-3 minutes, then carefully remove each brownie to a cooling rack either by inverting the pan over a wire rack or by using a small spatula. This will prevent the brownies from continuing to bake in the hot pan as they cool. Place them on a wire rack to cool completely. 

Optionally, top the brownies with powdered sugar or drizzle glaze as noted above.