These brownies are rich and delicious, and chock-full of chocolate flavor. These will definitely satisfy your chocolate craving and would be a great gift for your sweetheart (or yourself) on the 14th. One word of warning - don't pull these out of the oven when you might pull out typical brownie recipes (i.e. when the center is still pretty jiggly) - while I find this is the perfect time to pull out brownie-mix-brownies, it left these pretty severely underdone. The brownies were still really delicious - but they were almost more like fudge than brownies. Next time I make this recipe, I'll definitely follow the instructions and cook them a bit longer!
Chewy Chocolate Chunk Brownies (adapted from Pixelated Crumb, original recipe here)
Makes one 13x9 pan
1/3 cup Dutch-processed cocoa
1/2 cup plus 2 T boiling hot coffee
2 ounces unsweetened chocolate , finely chopped
4 T unsalted butter, melted
1/2 cup plus 2 T vegetable oil
2 large eggs 2 large egg yolks
2 tsp vanilla extract
2 1/2 cups sugar
1 3/4 cups unbleached all-purpose flour
3/4 tsp table salt
6 ounces bittersweet or semisweet chocolate, coarsely chopped
1. Heat oven to 350 degrees and spray a 13x9 baking pan with oil.
2. Whisk together the cocoa and coffee. Add the unsweetened chocolate and whisk until melted. Whisk in the butter and oil (don't worry if the batter looks broken; it will come together once the eggs are added). Add the eggs, yolks, and vanilla and whisk until smooth. Whisk in the sugar.
3. Add the flour and salt and mix with a rubber spatula until combined. Fold in the chocolate chunks.
4. Scrape the batter into the pan and bake 30-35 minutes, until a toothpick inserted halfway between the edge and the center comes out with just a few moist crumbs