Brownies

• 1/3 cup (1 oz) Dutch processed cocoa (unsweetened)
• 11/2 tsp instant espresso powder, optional
• 1/2 cup + 2 TB boiling water
• 2 ounces unsweetened good-quality chocolate, chopped fine
• 1/2 cup + 2 TB vegetable oil
• 4 TB regular butter, melted
• 2 large eggs + 2 large egg yolks
• 2 tsp vanilla extract
• 21/2 cups (17.5 oz) white sugar
• 13/4 cups (8.75 oz) all purpose, sifted flour
• 3/4 tsp fine salt
• 6 oz good quality bittersweet/semisweet chocolate, cut into 1/2 inch chunks

1. Bring a kettle of water to boil. Adjust oven rack to second-to-lowest position and preheat to 350F. Make foil sling: Insert 2 long sheets of foil perpendicular to one another in baking pan, so that there will be enough foil that hangs over edges of pan. Push foil into corners and up sides of pan, smoothing foil against pan. Grease foil and set aside.
2. Whisk cocoa, espresso powder, and boiling water (measure out correct amount from your kettle of boiling water) together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in oil and melted butter. Add eggs, egg yolks, and vanilla. Continue to whisk until smooth and incorporated. Whisk in sugar until thoroughly incorporated. Sprinkle salt and sifted flour into batter and mix with rubber spatula until just combined. Fold in bittersweet/semisweet chocolate pieces.
3. Transfer batter into prepared pan, spreading it into corners and smoothing the surface. Bake for about 30-33 minutes, rotating pan halfway through baking. It's done when toothpick comes out with a few moist crumbs attached; should not come out clean. Do not overbake, or brownies may be dry.
4. Transfer pan to wire rack and cool for 11/2 hours. Remove brownies from pan using foil sling. Return brownies to wire rack and let cool completely. Cut brownies into squares and serve. Can be stored in airtight container at room temp for a couple of days.
5. Notes: If you have a kitchen scale, use it to get the most accurate measurements. Let brownies cool thoroughly before cutting into them, for chewiest texture. If your baking dish is glass, cool brownies in pan for just 10-20 minutes, and then use foil sling to transfer to wire rack to finish cooling.

dutch, espresso powder, chocolate, tb regular butter, eggs , vanilla, white sugar, flour, salt, chocolate

Taken from www.epicurious.com/recipes/member/views/brownies-52944151 (may not work)