Fudgy Brownies from the same book, these lived up to their name in that they really are chewy more than fudgy. They aren't cake but they're definitely chewy.
1 1/2 teaspoons instant espresso powder, optional
1/2 cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate, chopped fine
1/2 cup plus 2 tablespoons vegetable oil
4 tablespoons unsalted butter, melted
2 large eggs plus 2 large egg yolks
2 teaspoons vanilla extract
2 1/2 cups (17 1/2 ounces) granulated sugar
1 3/4 cups (8 3/4 ounces) all-purpose flour
3/4 teaspoon salt
6 ounces bittersweet chocolate, cut into 1/2-inch chunks
- Preheat oven to 350 degrees F. Line a 9 x 13 baking pan with foil and lightly spray with nonstick cooking spray.
- Whisk cocoa, espresso powder if using and boiling water in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted.
- Whisk in oil and melted butter. Whisk in eggs, yolks and vanilla until completely combined and smooth. Whisk in sugar until fully combined. Using a rubber spatula, stir in flour and salt; mix until just combined. Fold in chocolate chunks.
- Pour batter into prepared pan and smooth top. Bake until toothpick inserted near the center comes out with a few moist crumbs, 30 to 35 minutes. Cool brownies in pan completely before lifting out of pan and cutting and serving.