Chewy Brownies

{need}

• Butter, to grease the dish
• 1/2 cup natural (not Dutch-processed) unsweetened cocoa powder 
• 1 1/2 teaspoons instant espresso powder
• 1/2 cup plus 2 tablespoons boiling water
• 2 oz unsweetened chocolate, finely chopped
• 4 tablespoons butter, melted
• 1/2 cup plus 2 tablespoons canola oil
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons pure vanilla extract
• 2 1/2 cups sugar
• 1 3/4 cups unbleached all-purpose flour
• 3/4 teaspoon fine salt
• 1/16 teaspoon baking soda
• 1 cup shelled walnuts or pecans, chopped (optional)

{do}

• Preheat oven to 350F; line a 9x13 pan with aluminum foil and coat with non-stick spray
• 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.

Recipe adapted from the recipe for Chewy Brownies in The Best of America’s Test Kitchen 2011, Boston Common Press (2010).