6 ounces bittersweet chocolate, cut into 1- inch pieces
Instructions
Adjust oven rack to lowest position and heat oven to 350
degrees F. Line a 9×13-inch baking pan with foil, leaving
about a one-inch overhang on all sides. Spray with nonstick
cooking spray.
Whisk cocoa, espresso powder, and boiling water together
in large bowl until smooth. Add unsweetened chocolate 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
bittersweet chocolate pieces.
Scrape batter into prepared pan and bake until toothpick
inserted halfway between edge and center comes out with just
a few moist crumbs attached, 30 to 35 minutes. Transfer pan
to wire rack and cool 1½ hours.
Using foil overhang, lift brownies from pan. Return brownies
to wire rack and let cool completely, about 1 hour. Cut into 2-
inch squares and serve. Brownies can be stored in an airtight
container at room temperature for up to 4 days.
Originally Submitted
10/10/2012
0 Out of 5 from
0 reviews
You can add this Chewy Brownies recipe to your own private DesktopCookbook.