Chewy Brownies
Adapted from Cooks Magazine
Serves: 24
  • ⅓ cup Dutch-processed cocoa
  • 1½ tsp instant espresso
  • ½ cup plus 2 tbsp boiling water
  • 2 oz unsweetend chocolate, finely chopped
  • 4 tbsp (1/2 stick) unsalted butter, melted
  • ½ cup plus 2 tbsp vegetable oil
  • 2 large eggs
  • 2 large egg yolks
  • 2 tsp vanilla extract
  • 2½ cups sugar
  • 1¾ cups flour
  • ¾ tsp salt
  • 6 oz semi-sweet chocolate chips
  1. Adjust oven rack to lowest position and heat oven to 350 degrees.
  2. Line 9 x 13-inch pan with foil, sprayed with non-stick cooking spray
  3. Whisk cocoa, expresso powder, and boiling water together in a large bowl until smooth.
  4. Add unsweetened chocolate and whisk until chocolate is melted.
  5. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogenous.
  6. Whisk in sugar until fully incorporated.
  7. Add flour and salt and mix with rubber spatula. Fold in bittersweet chocolate pieces.
  8. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30-35 minutes. Transfer pan to wire rack and cool 1½ hours.
  9. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.
Recipe by Dallas Duo Bakes at