These are pretty good...
1/3 c. dutch processed cocoa
1 1/2 tsp expresso (optional)
1/2 c. + 2 Tbs. boiling water
2 oz. unsweetened chocolate, finely chopped
4 Tbs. unsalted butter (melted)
1/2 c. + 2 Tbs. vegetable oil
2 large eggs
2 large egg yolks
2 tsp. vanilla
2 1/2 . sugar
1 3/4 c. flour
3/4 tsp. salt
6 oz. bittersweet chocolate (I use 60% chips)
Preheat to 350 degrees. Adjust oven rack to bottome shelf. Make a foild sling (this sounds complicated, but it's not...just lay foil one direction in pan and leave some overhang on the sides of the pan, then lay another peice the other way with overhang--it makes it so you can lift them out of the pan during cooling). Spray foil with nonstick spray.
Whisk cocoa, expresso, and water until smooth.
Add unsweetened chocolate and whisk until melted.
Whisk in butter and oil. This may look curdled.
Add eggs, yolks, and vanilla, whisk until smooth.
Whish in sugar. Spatula in flour, add chocolate.
Bake at 350 for 30-35 min. Cool in pan for 10 min. Lift out with foild sling and let cool on a rack for about 2 hours.
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1 comment:
Oh. My. Gosh! I got on here today and was totally surprised that someone else had posted! Not only a new post, but it's BROWNIES! Yay. Do you really have to let them cool for 2 hours? And did you make them with or without espresso?
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