These brownies have to come with a disclaimer though; they are full-fat, full-sugar, and not “light” in any way.
By Faith Gorsky
I think you’ll find that a small brownie is the perfect size… just enough to satisfy, but not too much to send you crashing off a sugar high later.
- Butter, to grease the dish
- ½ cup (45 g) natural (not Dutch-processed) unsweetened cocoa powder (see note below)
- 1½ teaspoons instant espresso powder
- ½ cup plus 2 tablespoons (150 ml) boiling water
- 2 oz (58 g) unsweetened chocolate, finely chopped (see note below)
- 4 tablespoons (58 g) butter, melted
- ½ cup plus 2 tablespoons (150 ml) canola oil
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- 2½ cups (500 g) sugar
- 1¾ cups (250 g) unbleached all-purpose flour
- ¾ teaspoon fine salt
- 1/16 teaspoon baking soda
- 1 cup (100 g) shelled walnuts or pecans, chopped (optional)
- Preheat oven to 350F; grease a 9 by 13-inch baking dish with butter.
- Whisk the cocoa powder, espresso, and boiling water together in a large bowl. Add the chopped chocolate and whisk until melted. Whisk in the butter and oil, and then cool until lukewarm.
- Whisk in the egg, egg yolk, and vanilla until smooth, then whisk in the sugar.
- Add the flour, salt, baking soda, and nuts (if using), and stir with a wooden spoon until just combined.
- Pour the batter into the prepared dish and bake until a toothpick inserted inside comes out moist with a couple crumbs, about 30 to 40 minutes (see note below).