Chewy Brownies

Ingredients

• 1/3 cup Dutch-processed cocoa
• 1 1/2 teaspoons instant espresso
• 1/2 cup plus 2 tablespoons boiling water
• 2 ounces unsweetened chocolate, finely chopped
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 1/2 cup plus 2 tablespoons vegetable oil
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 2 1/2 cups sugar
• 1 3/4 cups flour
• 3/4 teaspoon table salt
• 6 ounces bittersweet chocolate, cut into 1/2 inch pieces

Directions

1. Adjust oven rack to lowest position and heat oven to 350 degrees. Make a foil sling: fit aluminum foil tightly into the corners of a 9x13 inch pan with the excess overhanging the pan edges. Spray with nonstick cooking spray.
2. Whisk cocoa, espresso powder and boiling water together in a large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted.
3. Whisk in melted butter and oil (mixture may look curdled). Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous.
4. Whisk in sugar until fully incorporated. Add flour and salt and mix with a rubber spatula until combined. Fold in bittersweet chocolate pieces.
5. Scrape batter into prepared pan and bake until a toothpick inserted comes out with just a few moist crumbs attached, 30-35 minutes.
6. Transfer pan to wire rack and cool 1 1/2 hours. Using the foil overhang, lift brownies from the pan.
7. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2 inch squares and serve.