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1/3 c. Dutch-processed cocoa
1 ½ tsp. instant espresso
½ c.+ 2T. boiling water
2 oz. Unsweetened chocolate, finely chopped ***
4T.(1/2 stick) unsalted butter, melted
½ c.+2T. vegetable oil
2 large eggs
2 large egg yolks
2 tsp. vanilla
2 ½ c. sugar
1 ¾ c. unbleached all-purpose flour
¾ tsp. table salt
6 oz. bittersweet chocolate, cut into ½ in. pieces ***
1. Adjust oven rack to lowest position and heat to 350°. Line a 13x9 pan lengthwise and widthwise with aluminum foil and spray generously with Pam.
2. Whisk cocoa, espresso powder and boiling water in a large bowl until smooth.
3. Add Unsweetened chocolate and whisk until smooth.
4. Whisk in melted butter & oil. (Mixture will look curdled)
5. Add eggs, yolks, & vanilla and whisk until smooth
6. Whisk in sugar until fully incorporated.
7. Using a spatula, add flour/salt and fold in until fully combined.
8. Fold in bittersweet chocolate.
9. Pour into pan. And bake until a toothpick inserted into the middle comes out with just a few moist crumbs attached, 30-35 min. Transfer pan to a rack and cool 1 ½ hr.
10. Using the foil, lift the brownies from pan and place on rack to cool 1 more hour.
11. Cut into squares.
12. Store in an airtight container at room temp for up to 4 days…if they last that long!
*** I used Ghirardelli 60% bittersweet bar and Ghirardelli 100% unsweetened bar
1 ½ tsp. instant espresso
½ c.+ 2T. boiling water
2 oz. Unsweetened chocolate, finely chopped ***
4T.(1/2 stick) unsalted butter, melted
½ c.+2T. vegetable oil
2 large eggs
2 large egg yolks
2 tsp. vanilla
2 ½ c. sugar
1 ¾ c. unbleached all-purpose flour
¾ tsp. table salt
6 oz. bittersweet chocolate, cut into ½ in. pieces ***
1. Adjust oven rack to lowest position and heat to 350°. Line a 13x9 pan lengthwise and widthwise with aluminum foil and spray generously with Pam.
2. Whisk cocoa, espresso powder and boiling water in a large bowl until smooth.
3. Add Unsweetened chocolate and whisk until smooth.
4. Whisk in melted butter & oil. (Mixture will look curdled)
5. Add eggs, yolks, & vanilla and whisk until smooth
6. Whisk in sugar until fully incorporated.
7. Using a spatula, add flour/salt and fold in until fully combined.
8. Fold in bittersweet chocolate.
9. Pour into pan. And bake until a toothpick inserted into the middle comes out with just a few moist crumbs attached, 30-35 min. Transfer pan to a rack and cool 1 ½ hr.
10. Using the foil, lift the brownies from pan and place on rack to cool 1 more hour.
11. Cut into squares.
12. Store in an airtight container at room temp for up to 4 days…if they last that long!
*** I used Ghirardelli 60% bittersweet bar and Ghirardelli 100% unsweetened bar