Ingredients

1/3 cup Dutch cocoa

1 T instant espresso

3/4 cup boiling water

2 ounces unsweetened chocolate, chopped

2 T melted butter

3/4 cup canola oil

2 large eggs

2 large egg yolks

2 t vanilla extract

2 1/2 cups sugar

1 3/4 cups white whole wheat flour

1 t table salt

6 oz bittersweet chocolate chips (I use Ghirardelli)

Preparation

  1. Make a foil sling in a 9 x 13 baking pan. Spray foil with nonstick cooking spray.
  2. Whisk cocoa, espresso powder, unsweetened chocolate, and boiling water together in large bowl until smooth.
  3. Whisk in melted butter and oil. Add eggs, yolks, and vanilla and whisk until smooth.
  4. Whisk in sugar until fully incorporated - the goal is to dissolve the sugar as much as possible.
  5. Add flour and salt and mix until combined. Do not overmix. Fold in chocolate chips.
  6. Transfer batter to pan and bake until toothpick comes out with just a few moist crumbs, 30 to 40 minutes. Cool in pan on wire rack 1 hour.
  7. Using foil sling, remove brownies from pan. Cool brownies 1 additional hour. Makes 24 2-inch brownies.