MAKES 24 BROWNIES
For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount. For the chewiest texture, it is important to let the brownies cool thoroughly before cutting. If your baking dish is glass, cool the brownies 10 minutes, then remove them promptly from the pan (otherwise, the superior heat retention of glass can lead to overbaking). Use high-quality chocolate in this recipe. See the sidebar that follows the recipe.
|
⅓ |
cup (1 ounce) Dutch-processed cocoa powder |
|
1½ |
teaspoons instant espresso powder (optional) |
|
½ |
cup plus 2 tablespoons boiling water |
|
2 |
ounces unsweetened chocolate, chopped fine |
|
½ |
cup plus 2 tablespoons vegetable oil |
|
4 |
tablespoons unsalted butter, melted |
|
2 |
large eggs plus 2 large yolks |
|
2 |
teaspoons vanilla extract |
|
2½ |
cups (17½ ounces) sugar |
|
1¾ |
cups (8¾ ounces) all-purpose flour |
|
¾ |
teaspoon salt |
|
6 |
ounces bittersweet chocolate, cut into ½-inch pieces |
1. Adjust oven rack to lowest position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil and set pan aside.
2. Whisk cocoa, espresso powder, if using, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in oil and melted butter. (Mixture may look curdled.) Add eggs and yolks and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Whisk together flour and salt in small bowl and then mix into batter with rubber spatula until combined. Fold in bittersweet chocolate pieces.
3. Transfer batter to prepared pan; spread batter into corners of pan and smooth surface. Bake until toothpick inserted in center of brownies comes out with few moist crumbs attached, 30 to 35 minutes, rotating pan halfway through baking. Transfer pan to wire rack and let cool for 1½ hours.
4. Remove brownies from pan using foil. Return brownies to wire rack and let cool completely, about 1 hour. Cut brownies into 2-inch squares and serve. (Brownies can be stored in airtight container at room temperature for up to 3 days.)