Cooks Illustrated Chewy Brownies

• 1/3 cup dutch-processed cocoa
• 1 1/2 tsp instant espresso (optional)
• 1/2 cup plus 2 T boiling water
• 2 ozs unsweetened chocolate, finely chopped
• 4 T (1/2 stick) unsalted butter, melted
• 1/2 cup plus 2 T vegetable oil
• 2 large eggs
• 2 large egg yolks
• 2 tsp vanilla extract
• 2 1/2 cups sugar
• 1 3/4 unbleached all purpose flour
• 3/4 tsp table salt
• 6 ozs bittersweet chocolate, cut into 1/2 inch pieces

1. 1. Adjust oven rack to lowest position and heat oven to 350. Make foil sling for 13x9 pan. Spray with cooking spray.
2. 2. Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until melted. Whisk in melted butter and oil. (Mixture may look curdled) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet pieces.
3. 3. Scrape batter into pan and bake until toothpick inserted comes out with few moist crumbs, 30 to 35 minutes. Transfer pan to wire rack and cool 1 1/2 hours.
4. 4. Using foil overhang, life brownies from pan and let cool completely.

dutchprocessed cocoa, espresso, t boiling water, chocolate, t, vegetable oil, eggs, egg yolks, vanilla, sugar, flour, salt, bittersweet chocolate

Taken from www.epicurious.com/recipes/member/views/cooks-illustrated-chewy-brownies-50076914 (may not work)