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My chewy brownie fix

I recently had a conversation with a friend in reference to OUR love of brownies particularly Ghirardelli box brownies due to the yummy chocolate gooeyness.  If I’m out and happen to come across brownies, no matter the situation I will try them and I’m typically disappointment.   Generally homemade brownies are more cake like which I am not at all a fan of.  Because I am always in search of a challenge, I have come up with most moist, chewy incredible brownies EVER.  So awesome, I had to share only to get them out of the house.


1/3 cup + 2 TBLS Hershey’s cocoa
1/2 cup plus 2 TBLS hot water
2 ounces chocolate chips
4 TBLS (1/2) stick) butter, melted
1/2 cup plus 2 TBLS olive oil
2 large eggs
2 large egg yolks
2 TSPS vanilla
2 1/2 cups sugar
1 3/4 cups flour
3/4 tsp salt
6 ounces chocolate chips

1.  Adjust oven rack to the lowest position and heat the oven to 350 degrees.  Line a 9/13 inch baking pan with foil, leaving about a one inch overhang on all sides.  Spray with nonstick cooking spray.

2.  Whisk cocoa, hot water in a large bowl until smooth.  Melt the 2 ounces of chocolate chips in the microwave and add the chocolate to the cocoa and water.  Whisk in the melted butter and oil.  Add eggs, yolk, and vanilla and continue to whisk until smooth.  Whisk sugar until fully incorporated.  Add flour and salt and mix with rubber spatula until combined.  Fold in the 6 ounces of chocolate chips.

3.  Pour batter into prepared pan and bake for 35 minutes.  The tooth pick method will not work for this recipe due to it’s chewyness.

Transfer pan to a wire rack and cool for 1 hour.  Using foil overhang, lift brownies from the pan.  Return brownies to a wire rack and let cool completely.  Cut into 2- inch squares and serve.   Brownies can be stored in an airtight container at room temperature.