Brownies

Yield: Makes twenty-four 2-inch brownies

Ingredients:

• 1/3 cup Dutch-processed cocoa  
• 1 1/2 teaspoons instant espresso
• 1/2 cup boiling water, plus 2 tablespoons 
• 2 ounces unsweetened chocolate, finely chopped
• 4 tablespoons butter, unsalted, melted
• 1/2 cup vegetable oil, plus 2 tablespoons 
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 2 1/2 cups sugar
• 1 3/4 cups flour
• 3/4 teaspoon fine salt
• 6 ounces chocolate, 60-70% cacao, cut into 1/2-inch pieces

Directions:

1. Adjust oven rack to lowest position and heat oven to 350 degrees.  Line a 9 x 14 square pan with buttered parchment “slings”.
2. Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth.
3. Add unsweetened chocolate and whisk until chocolate is melted.
4. Whisk in melted butter and oil.  
5. Add eggs, yolks, and vanilla and continue to whisk until smooth.
6. Whisk in sugar until fully incorporated.
7. Add flour and salt and mix with rubber spatula until combined.
8. Fold in bittersweet chocolate pieces.
9. 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.
10. Transfer pan to wire rack and cool 1½ hours.
11. Using parchment sling, lift brownies from pan.
12. Return brownies to wire rack and let cool completely, about 1 hour.
13. Cut and serve.