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).
Faith Gorsky is the writer, recipe developer, photographer, and food stylist behind the blog An Edible Mosaic. Her recently-released first cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair (Tuttle Publishing), is a collection of authentic Middle Eastern recipes handed down to her from her husband’s family during her extensive time spent in the Middle East. Faith loves to travel, especially to places steeped in rich culture and history.