Delicious, not overly sweet, mouth-watering brownies – crunchy on the outside, gooey on the inside. By my standards this is pretty much the definition of utter perfection! High content of dark, unsweetened chocolate makes them a perfect treat for all those after-dinner cravings. Also delicious with a glass of milk before bed! (Recipe from America’s Test Kitchen).
- ⅓ cup Dutch processed cocoa
- 1½ teaspoon espresso
- ½ + 2 table spoons boiling water
- 2 ounce finely chopped dark, unsweetened chocolate
- 4½ tablespoon melted butter
- ½ + 2 tablespoons cup vegetable oil
- 2 whole eggs
- 2 yolks
- 2 teaspoons vanilla extract
- 2½ cups sugar
- ¾ teaspoon salt
- 1¾ cups flour
- 6 ounce chopped dark, unsweetened chocolate
Whisk together cocoa, espresso and boiling water. Add 2 ounces and finely chopped chocolate, melted butter and vegetable oil and mix until well combined. Gradually stir in whole eggs and egg yolks, vanilla extract, salt and sugar. You want to achieve smooth paste. Gently fold in the flour. At the end, stir in whole chunks of dark chocolate.
Transfer the mixture to a previously prepared tin. I used a 13in x 9in x 2in tin. You may want to line it with baking paper or simply spray it with cooking oil.
Bake on the bottom rack at 350°F for 30 mins. The skewer may not come out clean due to a very high content of cocoa and the chocolate chunks added at the end. Leave to cool down for 1 hour, then cut into squares. Makes twenty-four 2-inch brownies.