Except for the occasional Kahula Espresso brownies, we have always used the same brownie recipe because honestly, nothing else even came close...that is, until I found this little baby. So chocoately, so gooey, and sooo delicious. And, because I'm a chocoholic I had to have it with a dish of ice cream.
Oh, and should I mention that just the four of us at home ate almost half of the pan...the day I made them? I'll definitely have to make these again before I leave for school.
Adapted from "Cook's Illustrated" via Just Eat It
1/3 cup Dutch Processed Cocoa
1 1/2 tsp. instant espresso
1/2 cup + 2 tbs. boiling water
2 ounces bittersweet chocolate
1/2 stick butter, melter
1/2 cup vegetable oil
2 large eggs + 2 additional yolks
2 tsp. vanilla extract
2 1/2 cups sugar
1 3/4 cups flour
1 tsp. kosher salt
6 oz. bittersweet or dark chocolate, chopped
Preheat the oven to 350F and make sure the oven rack is adjusted so you can use the lowest level. Grease a 9x13 baking pan.
In a large bowl, whisk together the cocoa, espresso powder and water until all is dissolved. Add in the 2 oz. chocolate and whisk until melted, followed by the butter and oil. From here, whisk in the eggs, yolks, and vanilla until all combined. Whisk in the sugar, 1/2 cup at a time, ensuring that it becomes thoroughly incorporated each time. Finally, fold in the flour and salt with a spatula followed by remaining chopped chocolate.
Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean. Cool completely, if you can wait that long :)