(Adapted from Cook’s Illustrated, March & April 2010)
- 1/3c. Ghiradelli unsweetened cocoa
- 1/2c. plus 2Tbsp boiling water
- 2oz. Baker’s unsweetened chocolate, finely chopped
- 4Tbsp unsalted butter, melted
- 1/2c. plus 2Tbsp vegetable oil
- 2 eggs
- 2 egg yolks
- 2tsp vanilla extract
- 2 1/2c. sugar
- 1 3/4c. all purpose flour
- 3/4tsp salt
- 6oz. dark chocolate chips (those melty ones you get in bulk to make fondue with at the grocery store)
Preheat oven to 350°. Line 13×9 pan with foil; spray lightly with cooking spray. In a large bowl, whisk cocoa and boiling water together until smooth. Add in unsweetened chocolate and continue to whisk until chocolate is melted. Whisk in melted butter and oil. (CI notes at this point that the mixture may look curdled; I have not had this issue.) Whisk in eggs, yolks, and vanilla. Whisk in sugar. Stir in flour and salt (CI indicates a rubber spatula for this part; I use a wooden spoon and it seems to work fine) until all ingredients are fully incorporated. Fold in chips.
Pour batter into prepared pan and bake at 350° 30-35 minutes, until a toothpick inserted halfway between edge and center comes out clean (or with a few moist crumbs). Remove from oven and allow to cool in pan on a rack for 1 1/2hrs. Using foil, remove brownies from pan and place on rack to cool another hour before serving.*
*Okay, look, this is 2 1/2 hours of cooling time. I don’t know about you, but there is no chance in hell that fresh brownies are going to get that much alone time at my house. I usually make it about 45 minutes before I start cutting.