MAKES 2 DOZEN 2-INCH 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 for 10 minutes, then remove them promptly from the pan (otherwise, the superior heat retention of glass can lead to overbaking). While any high-quality chocolate can be used, our preferred brands of bittersweet chocolate are Callebaut Intense Dark Chocolate and Ghirardelli Bittersweet Chocolate. Our preferred brand of unsweetened chocolate is Hershey’s.
⅓ |
cup (1 ounce) Dutch-processed cocoa powder |
1½ |
teaspoons instant espresso (optional) |
½ |
cup plus 2 tablespoons boiling water (see note) |
2 |
ounces unsweetened chocolate (see note), chopped fine |
½ |
cup plus 2 tablespoons vegetable oil |
4 |
tablespoons (½ stick) unsalted butter, melted |
2 |
large whole eggs plus 2 large egg yolks |
2 |
teaspoons vanilla extract |
2½ |
cups (17½ ounces) sugar |
1¾ |
cups (8¾ ounces) unbleached all-purpose flour |
¾ |
teaspoon table salt |
6 |
ounces bittersweet chocolate (see note), cut into ½-inch pieces |
1. Adjust an oven rack to the lowest position and heat the oven to 350 degrees. For line a 13 by 9-inch baking pan with a foil sling, lightly coat with vegetable oil spray, and set aside.
2. Whisk the cocoa, espresso powder (if using), and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the oil and melted butter. (The mixture may look curdled.) Add the whole eggs, egg yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in the sugar until fully incorporated. Add the flour and salt and mix with a rubber spatula until combined. Fold in the bittersweet chocolate pieces.
3. Scrape the batter into the prepared pan and bake until a toothpick inserted halfway between the edge and the center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer the pan to a wire rack and cool for 1½ hours.
4. Loosen the edges with a paring knife and lift the brownies from the pan using the foil sling. Return the brownies to the wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve. (The brownies can be stored in an airtight container at room temperature for up to 4 days.)