Decadent Brownies

Brownies are one of my favorite treats. I can’t think of anyone who doesn’t like brownies. Anyone human at least.

Now where the debate rages is fudgy or cake-like. (My spell checker insists that fudgy is not a word, but I don’t care!) I grew up eating cake-like brownies. And I liked them just fine, or at least until I tried fudgy brownies. It was love at first bite. Sorry mom.

I found these brownies at Brown Eyed Baker. If you haven’t checked out her website – do it soon. The girl can bake!

Be forewarned – these are addictive and can lead to growling at people who foolishly try to take a brownie from you.

Recipe from Brown Eyed Baker

Ingredients:

1/3 cup Dutch-processed cocoa
1/2 cup plus 2 tablespoons boiling water
2 oz. unsweetened chocolate, finely chopped
4 tablespoons, unsalted butter, melted
1/2 cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla
2 1/2 cups sugar
1 3/4 cup all-purpose flour
3/4 teaspoon salt
6 ounces bittersweet chocolate, cut into 1/2 pieces

Instructions:

Preheat oven to 350 degrees. Adjust oven rack to lowest position. Line a 9×13 baking pan with foil, leaving a one-inch overhang on all sides. Spray with nonstick cooking spray.
In a large bowl, whisk cocoa and boiling water together until smooth.
Add unsweetened chocolate and whisk until chocolate is melted.
Add in melted butter and oil and stir until combined. Mixture may look curdled.
Add eggs, egg yolks and vanilla. Combine until smooth.
Stir in sugar until fully combined.
Add flour and salt and mix with a rubber spatula until combined.
Fold in bittersweet chocolate pieces.
Pour batter into pan and bake for 30-35 minutes, until toothpick comes out with just a few moist crumbs.
Transfer to wire rack and cool for one hour.
Remove brownies from pan using the foil overhang to lift them out of the pan. Let the brownies cool completely before cutting.
Brownies can be stored in an airtight container at room temperature for up to 4 days.

Yield: 24 brownies

Enjoy!

Tanya