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Instructions |
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Adjust oven rack to lowest position and heat oven
to 350 degrees. Prepare a foil sling for a 9X13
baking pan by folding 2 long sheets of aluminum
foil; first sheet 12 inches long and lay it across
the short dimension of the pan over the bottom and
up the sides, the second sheet 15 inches long and
lay it across the long dimension over the bottom
and press into the corners. Spray foil sides and
bottom with Pam.
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Whisk cocoa powder with hot espresso in large bowl
until smooth. Add unsweetened chocolate and
whisk until melted. Whisk in oil and butter. Add
eggs, yolks and vanilla and whisk. Whisk in
sugar until smooth. In a small bowl, whisk
together flour and salt then add to chocolate
mixture with a spatula until combined. Fold in
bittersweet chocolate.
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Transfer batter to prepared pan; spread into the
corners and smooth the surface. Bake 30-35
minutes until toothpick inserted centrally comes
out clean.
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Transfer pan to wire rack and cool 1 and 1/2
hours. Using foil edges lift brownies out and
continue to cool completely on wire rack, about an
hour. Cut onto 2 inch squares and store in
airtight container at room temperature for up to 3
days.
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Originally Submitted
11/27/2020
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