Chewy Brownies

Fact: brownies make people happy. It is difficult to be sad when you are eating a brownie. Try it. Try getting through a whole chewy brownie with gooey chocolate chunks in it and then say you aren't feeling even a little bit better. A little more chocolatey. A little more loved.

Well, this is that kind of brownie, designed to make you smile and cover you in the goodness that is deep, chewy chocolate. And the secret to such complex and delicious chocolate? Coffee.  Coffee, and its baking ingredient partner in crime Instant Espresso Powder, makes chocolate taste more like chocolate. It adds complexity and depth and darkness without bitterness.Don't worry if you aren't a coffee drinker, it won't taste like coffee, just like better chocolate. Better chocolate goes a long way. There is a reason why Ghiradelli is more expensive, and it is because it is more delicious. And if you've ever sprung for the ridiculously expensive Whole Foods chocolate bars, you know that you can taste it in the baking. Does this mean that you can't make perfectly good brownies without paying $6 in chocolate? Of course, but just promise me you'll try it once. Just for me. Cooks Illustrated recommends Scharffen Berger for unsweetened chocolate and Callebaut Intense Dark Chocolate L-60-40NV (or Ghiradelli Bittersweet). If you don't have espresso powder, replace 2 tablespoons of water with 2 tablespoons hot coffee.

For the chewiest texture, it is important to let the brownies cool thoroughly before cutting. If your baking dish is glass, cool the brownies 10 minutes, then remove them promptly from the pan (otherwise, the superior heat retention of glass can lead to overbaking). If you have one, try cutting the brownies with a batter scraper. Leftovers can be stored in an airtight container at room temperature for up to 4 days. Why you would let brownies last that long is another mystery.

A note about weighing ingredients: this recipe has the option of weights as opposed to volumes for some measurements. Weights are a far superior method of measuring when it comes to baking, because in baking, precision matters, and the little inaccuracies add up. It is perfectly okay not have a scale, but if you have one, use it even though it's an extra step.

Chewy Brownies

Ingredients

1/3    cup Dutch-processed cocoa powder

1 1/2 teaspoons instant espresso or coffee powder

1/2    cup plus 2 tablespoons boiling water

2       ounces unsweetened chocolate, finely chopped

4       tablespoons (1/2 stick) unsalted butter , melted

1/2    cup plus 2 tablespoons vegetable oil

2       large eggs

2       large egg yolks

2       teaspoons vanilla extract

2 1/2 cups (17 1/2 ounces) sugar

1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour

3/4    teaspoon table salt

6       ounces bittersweet chocolate , cut into 1/2-inch pieces

Making a Foil Sling

Place foil lengthwise
in pyrex

Add foil horizontally.
Press into sides,

Make sure there is
overhang. Spray foil.

Add batter over foil.

Grip sides of foil
to lift brownies out of
pan to cool.

Instructions

Adjust oven rack to lowest position and heat oven to 350 degrees.  Make a foil sling. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pressing it into the corners and up sides of pan so that there are no air bubbles; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of pan in the same manner, perpendicular to the first sheet.  Make sure there is overhang in all directions to use as a handle later.  Spray with nonstick cooking spray (so much faster than butter). Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted.  Whisk in melted butter and oil. (Mixture may look curdled and separated.)  Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous.  Whisk in sugar until fully incorporated.  Add flour and salt and mix with rubber spatula until combined.  Fold in bittersweet chocolate pieces. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes.  Transfer pan to wire rack and cool 1½ hours. If using pyrex, remember to remove from pan after 10 minutes. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.