INGREDIENTS – 1/3 cup unsweetened cocoa powder – 1 1/2 teaspoons espresso powder, optional – 2/3 cup boiling water – 1/3 cup semi-sweet chocolate chips – 4 tablespoons unsalted butter, melted – 2/3 cup vegetable oil – 2 large eggs – 2 large egg yolks – 1 tablespoon vanilla extract – 2 cups granulated sugar – 1 3/4 cups all-purpose flour – 3/4 teaspoon kosher salt – 1 cup semi-sweet chocolate chips
DIRECTIONS – Preheat oven to 350ºF (180ºC). – Line an 8×8-inch square baking pan with parchment paper, allowing excess to overhang pan edges. Set aside. – Prepare Brownie Batter: In a large bowl, whisk together the cocoa powder, espresso powder (if using), and boiling water until smooth. – Add ⅓ cup chocolate chips and whisk until chocolate is melted. – Whisk in melted butter and oil. (Mixture may look curdled.) – Add eggs, egg yolks, and vanilla and continue to whisk until smooth. – Whisk in sugar until fully incorporated. – Add flour and salt and mix with rubber spatula until combined. – Fold in remaining 1 cup chocolate chips.
– Bake: Scrape batter into the prepared pan and bake until a toothpick inserted in the center comes out with just a few moist crumbs attached, 50-60 minutes. Transfer pan to wire rack and cool 1 hour. – Cool Completely Before Slicing: Using parchment overhang, lift brownies from the pan. Return brownies to the wire rack and let cool completely, about 1 hour. Cut into 16 squares and serve.
– Store cooled brownies at room temperature wrapped tightly in plastic wrap or covered tightly with foil for up to 5 days – Wrap tightly in plastic wrap and freeze for up to 3 months. Defrost by leaving brownies at room temperature and/or warming gently in a 350ºF / 180ºC oven for 10 minutes
–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)