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Dutch Espresso boiling water chocolate unsalted butter vegetable oil eggs egg yolks vanilla sugar flour salt bittersweet chocolate
Viewed: 78 - Published at: 3 years agoIngredients
- 13 cup Dutch-processed cocoa powder
- 1 12 teaspoons instant espresso
- 12 cup plus 2 tbsp. boiling water
- 2 ounces unsweetened chocolate, finely chopped
- 4 tablespoons unsalted butter, melted
- 12 cup plus 2 tbsp. vegetable oil
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 2 12 cups sugar
- 1 34 cups unbleached all-purpose flour
- 34 teaspoon table salt
- 6 ounces bittersweet chocolate, cut into 1/2-inch pieces
Method
- Adjust oven rack to lowest position and heat oven to 350 degrees.
- Cut 18" length foil and fold lengthwise into 8" width.
- Fit foil into length of 13 by 9" metal baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges.
- Cut 14" length foil and fit into width of pan in the same manner, perpendicular to the first sheet.
- Spray with nonstick cooking spray.
- Whisk cocoa, expresso powder and boiling water together in large bowl until smooth.
- Add unsweetened chocolate and whisk until chocolate is melted.
- Whisk in melted butter and oil (may appear 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.
- Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30-35 minutes.
- Transfer pan to wire rack and cool 1 1/2 hours BEFORE cutting.
- Using foil overhang, lift brownies from pan.
- Return brownies to wire rack and let cool completely, about 1 hour.
- Cut into 2" squares and serve.
