Brownies
Ingredients
-
½
cup
boiling water
-
⅓
cup
Dutch-process cocoa powder
-
1½
teaspoons
instant espresso powder
-
2
ounces
unsweetened chocolate, finely chopped
-
½
cup
vegetable oil
-
4
tablespoons
butter, melted
-
2
large
eggs
-
2
large
egg yolks
-
2
teaspoons
vanilla extract
-
2½
cups
granulated sugar
-
1¾
cups
all-purpose flour
-
¾
teaspoon
salt
-
6
ounces
bittersweet chocolate, cut into pieces
Instructions
- Preheat the oven to 350°F and prepare a 9x13-inch baking pan with a foil sling.
- In a large bowl, whisk together the boiling water, cocoa powder, and espresso powder.
- Whisk in the unsweetened chocolate until smooth, then add the oil and melted butter.
- Add the eggs, egg yolks, and vanilla, whisking until combined.
- Whisk in the sugar, then add the flour and salt, mixing until smooth.
- Fold in the bittersweet chocolate pieces using a rubber spatula.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30 to 35 minutes, rotating halfway through, until a toothpick comes out clean.
- Cool the brownies in the pan for 1½ hours, then lift out using the foil sling and cool completely before cutting.
Nutrition Facts (estimated)
Servings
24 brownies
Calories
217
Total fat
9g
Total carbohydrates
33g
Total protein
3g
Sodium
83mg
Cholesterol
16mg
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