One fun thing I’ve noticed about Kitchn’s recipe showdowns is that the winning recipe often employs a secret ingredient. Divas Can Cook’s red velvet cake is made with brewed coffee, Aarti Sequeira’s spinach artichoke dip is studded with coriander seeds, and King Arthur’s apple pie is flavored with boiled cider. So when I read that Delish’s best brownie recipe is made with molasses for extra chew (inspired by chewy ginger cookies), I knew I needed to try it. Would this be the key ingredient to the chewy brownies of my dreams?
To further intensify the chewiness, these brownies also take a cue from yeasted breads. By whisking the flour with egg whites and salt, a little bit of stretch and chew is formed — similar to gluten development. The recipe also calls for light brown sugar, espresso powder, and a mix of both butter and oil. I couldn’t wait to get started.
How to Make Delish’s Best-Ever Chewy Brownies
Preheat the oven to 325°F and line an 8×8-inch pan with parchment paper. Combine light brown sugar, Dutch-processed cocoa powder, molasses, and espresso powder in a large bowl. The recipe doesn’t specify whether to use light or dark molasses, but I opted for light, as that’s what’s used in the video.
Next, combine butter and vegetable oil in a small saucepan over medium heat. When the butter is melted and bubbling, pour it into the large bowl and stir to combine. Separate two eggs and stir the yolks into the batter one at a time using a rubber spatula.
In a separate bowl, whisk the egg whites with flour and salt until smooth. Stir into the chocolate mixture, transfer the batter to the prepared pan, and smooth the top. At this point, you have the option of topping the batter with a raspberry jam swirl, but I omitted this step so I could best judge the brownies as-is. Bake until a toothpick comes out almost completely clean, then let cool completely before slicing.
My Honest Review of Delish’s Best-Ever Chewy Brownies
I had high hopes that this unconventional technique would result in my favorite brownies, but unfortunately they were almost too chewy. My ideal chewy brownies have contrast: a crackly top, maybe some chocolate chunks, and a super-chewy outer edge that gives way to a softer center. These brownies were chewy through and through — somewhere between a brownie and an RX bar. While that may make this the perfect chewy brownie for some, it wasn’t quite perfect for me.
I did really like the taste of these brownies. The molasses and espresso powder brought out the deep flavor of the cocoa powder, and the addition of butter added richness. While all of this may have felt too decadent in a thicker brownie, the thin nature of these ones made it just right. In fact, I think their size, shape, and overall lightness would make them great for brownie ice cream sandwiches.