Fudgy Brownies

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{226 g} Makes 16

servings

1 1/2 - 3 hour before serving.

1 13 x 9 (330x220) baking tray or smaller for thicker, brownies, Bake 30-35 minutes @ 350F/175C -

80 ml / 30 g

dutch processed cocoa .34g/ml =~ 30g

8 ml {4.9 g}

instant espresso powder (optional)

180 ml {180 g}

boiling water

60 g

unsweetened chocolate, finely chopped

60 g

butter, melted

180 ml / 165 g

vegetable oil .91g/ml =~ 165g

grapeseed,peanut

{100 g} 2

eggs

{32 g} 2

egg yolks

10 ml {8.8 g}

vanilla extract

250 g

sugar

4 g / 3/4 tsp

salt

250 g

flour

180 g

bittersweet chocolate in small chunks. <EOI>

Prepare baking tray with parchment paper sling, so brownies can be removed.

Mix cocoa, espresso powder and boiling water till smooth.

Add chocolate and stir until melted.

Add melted butter, oil, eggs, vanilla, sugar, salt and mix until sugar mostly dissolves.

Add flour and stir until combined and smooth.

Fold in chocolate chips + (optional nuts and/or raisins ~240g) Pour batter into baking tray.

Bake for 30-35 minutes @ 350F/175C.

Adjust times depending on thickness of brownie, thinner brownies, will take less time.

You want the top of the brownies at the center, still looking a little wet if you want a fudgy interior.

Use toothpick to test 1/4 way in the pan, NOT center. Transfer to wire rack and let cool for 1 1/2hour. If using glass, remove brownie 10 minutes in to cool to prevent excessive carry over cooking.

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