I recently revisited a former favorite brownie recipe and realized they’re actually still my current, maybe always, favorite brownies. A lot of recipes say they’re as good as or better than boxed brownies; this one really means it.
The batter fills a whole 9x13 pan so there are plenty to share.
Joy the Baker once wrote, “Sometimes we need a hug; sometimes we need brownies. Most times, we need both.” Though we can’t give our friends hugs right now, we can give them brownies. And that will just have to do. 🖤
brownies
recipe adapted from america’s test kitchen
[ makes 24 2-inch brownies ]
⅓ cup (1.25 ounces) dutch-processed cocoa powder
1½ teaspoons instant espresso powder (optional)
½ cup plus 2 tablespoons (5 ounces) boiling water
2 ounces unsweetened chocolate, very finely chopped
4 tablespoons (2 ounces) unsalted butter, melted
½ cup plus 2 tablespoons (5 ounces) neutral oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2½ cups (17.5 ounces) sugar
1¾ cups (8.75 ounces) white flour
¾ teaspoon salt
6 ounces bittersweet chocolate, very finely chopped*
1 cup (4 ounces) toasted walnuts, chopped (optional)**
Line a 9×13 baking pan with a piece of parchment paper & coat with nonstick cooking spray (I like the coconut oil spray from Trader Joe’s). Preheat the oven to 350 degrees, and move a rack to the lowest position.
Whisk cocoa powder, espresso powder, and boiling water in a large bowl. Whisk in unsweetened chocolate until melted and smooth. Whisk in butter and oil. Whisk in eggs, yolks, and vanilla until smooth. Whisk in sugar. Incorporate the flour and salt with a rubber spatula, then fold in the bittersweet chocolate (and walnuts, if using).
Pour the brownie batter into the prepared pan and bake for 25-35 minutes. A toothpick inserted into the center should come out with a few crumbs attached.
Cool for an hour and a half in the pan, then lift the brownies onto a cooling rack and cool for another hour before slicing.***
*If you prefer more of a chocolate chunk situation in your brownies, chop the chocolate less finely.
**The original recipe doesn’t call for walnuts. I don’t usually include them but was feeling it this time. Do as you wish.
***All of this cooling time is in the interest of neat & clean slices, but of course that’s sometimes a very low priority. If you must cut them while they’re still warm, you must.
