I know those of you who follow me on Facebook have been waiting for this recipe. I’m so sorry I made you wait this long. There’s no excuse for it really. Brownies like these are meant to be shared. It just so happens that I thought the week before Valentine’s Day was the perfect time to share them. Because if there’s anytime to indulge in a little extra chocolate, Valentine’s Day is the day to do it. And plan to indulge. I tried to eat “just a tiny piece” of these brownies. And I failed, big time. At least it was a delicious fail.
I’m not exaggerating when I say that these are the best brownies I’ve ever had. The very best. They’re thick and chewy without being overly dense. They have a rich chocolate flavor with chunks of chocolate studded throughout. They’re amazing on their own, but warmed and served with ice cream is my very favorite way to eat them. So far I’ve only made them once, but that’s only because I’m scared of how many I’ll eat if I make them again. Please make these and tell me I’m not alone in my new found love.
1/3 cup Dutch-processed cocoa
1 1/2 teaspoons instant espresso (optional)
1/2 cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate , finely chopped (see note and related illustration)
4 tablespoons (1/2 stick) unsalted butter , melted
1/2 cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 1/2 cups (17 1/2 ounces) sugar
1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
3/4 teaspoon table salt
6 ounces bittersweet chocolate , cut into 1/2-inch pieces
Adjust oven rack to lowest position and pre-heat oven to 350.
Make a foil sling for your baking pan: Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of pan in the same manner, perpendicular to the first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray with nonstick cooking spray. (*Note: I was confused making my foil sling and I think I did it wrong, but it still worked fine)
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 melted butter and oil. Don't worry if the mixture looks curdled. Add eggs, yolks, and vanilla and whisk until smooth. 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.
According to Cook's Illustrated: 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).
from Cook's Illustrated