This is result of 5th trial of brownie recipes. I thought the Test Kitchen version was a little too gooey, so I added a little more flour and added baking powder, and also added the ganache frosting which adds chocolate flavor and also balances the sweetness of the brownies. I am going to test it one more time using three eggs instead of two eggs and two yolks and see if that works.
As with all Test Kitchen recipes, they aren't fooling around with the instructions, and when they say it needs to cool for a certain amount of time, they are telling the truth! These really need that amount of cooling down to reach the right consistency, otherwise they fall apart when you try to cut them. IMO, these are actually better on the second day.
(Slightly modified Test Kitchen recipe)
yield: 24 brownies
prep time: 15 minutes
cook time: 40 to 50 minutes
1/3 cup Dutch-processed cocoa
½ cup plus boiling water
2 ounces semisweet chocolate chips
4 tablespoons (½ stick) unsalted butter, melted
½ cup plus 2 Tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2½ cups (17½ ounces) sugar
2 cups (8¾ ounces) all-purpose flour
¾ tsp baking soda
¾ teaspoon salt
4 ounces semisweet chocolate chips
6 oz semisweet chocolate chips
3 – 4 oz heavy cream (use 3 oz in summer and 4 oz in winter)
PB FROSTING LAYER
(this goes on uneven and lumpy, so use UNDERNEATH the ganache or see if it's prettier if you melt it)
1/2 cup + 2 tbsp creamy peanut butter
6 tbsp butter, softened
1 cup confectioner's sugar
1/2 tsp vanilla
1. Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9x13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.
2. Whisk cocoa and boiling water together in large bowl until smooth. Add 2 oz semisweet chocolate chips and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in 4 oz semisweet chocolate chips.
3. Scrape batter into prepared pan and bake until toothpick inserted near the center comes out with just a few moist crumbs attached, 40 to 50 minutes. Transfer pan to wire rack and cool 1½ hours. While brownies are cooling, bring cream to full boil. Whisk in 6 oz semi-sweet chips and whisk until completely smooth and whisk for 1 minute longer. Allow frosting to cool to room temp.
4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. (about 1 hour) Flip brownies over and peel foil from bottom of brownies. Return brownies to pan. Pour cooled frosting over brownies, using a spatula to distribute evenly almost to the edge of brownies. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.