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Chewy brownies Recipe


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     Chewy brownies

Category   Desserts - Breads
Sub Category   None

1/3 c Hershey's special l dark cocoa powder
1/4 c plus 2 Tbsp espresso coffee
2 oz unsweetened chocolate, finely chopped
1/2 c plus 2 Tbsp vegetable oil
4 Tbsp unsalted butter, melted
2 lrg eggs plus 2 yolks
2 tsp vanilla
2 and 1/2 c granulated sugar
1 and 3/4 c all purpose flour
3/4 tsp salt
6 oz bittersweet chocolate, cut into 1/2 inch pieces
Non-stick aluminum foil

Adjust oven rack to lowest position and heat oven to 350 degrees. Prepare a foil sling for a 9X13 baking pan by folding 2 long sheets of aluminum foil; first sheet 12 inches long and lay it across the short dimension of the pan over the bottom and up the sides, the second sheet 15 inches long and lay it across the long dimension over the bottom and press into the corners. Spray foil sides and bottom with Pam.
Whisk cocoa powder with hot espresso in large bowl until smooth. Add unsweetened chocolate and whisk until melted. Whisk in oil and butter. Add eggs, yolks and vanilla and whisk. Whisk in sugar until smooth. In a small bowl, whisk together flour and salt then add to chocolate mixture with a spatula until combined. Fold in bittersweet chocolate.
Transfer batter to prepared pan; spread into the corners and smooth the surface. Bake 30-35 minutes until toothpick inserted centrally comes out clean.
Transfer pan to wire rack and cool 1 and 1/2 hours. Using foil edges lift brownies out and continue to cool completely on wire rack, about an hour. Cut onto 2 inch squares and store in airtight container at room temperature for up to 3 days.

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