"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chewy Brownies Recipe

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This recipe for Chewy Brownies, by , is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julia Little


1/2 cup Dutch processed cocoa
! 1/2 tsp instant espresso powder
1/2 cup plus 2 TBS boiling water
2 ounces unsweetened chocolate chopped fine
4 Tbs unsalted butter, melted
1/2 cup plus 2 Tbs vegetable oil
2 large eggs
2 large egg yolks
2 tsp vanilla extract
2 1/2 cups sugar
1 3/4 cups flour (all purpose)
1/4 tsp salt
6 ounces bittersweet chocolate cut into 1/2 inch chunks

1. Preheat oven 350 and adjust oven rack to lower position. Make an aluminum foil sling in a 9 x 13 pan as follows. Cut 18 inch length foil and fold lengthwise to 8 inch width. Fit foil into length of pan pushing it into the corners ans up the sides allowing excess to hang over the pan edges. Cut 14 inch length foil and fold into 12 inch width then fit into width of pan in same manner as above. Spray with non stick cooking spray.
2. Whisk cocoa, espresso powder and boiling water together in a large bowl until smooth. Add unsweetened chocolate and whisk until smooth and chocolate is melted. Whisk in the melted butter and oil ( mixture might look curdled) Add eggs, egg yolks and vanilla and continue to whisk until mixture is smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with a spatula until combined. Fold in chocolate chunks.
3. Scrape into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached 30 -35 minutes. Transfer pan to wire rack and cool 1 1/2 hours.
4. Using foil overhang lift brownies from pan and allow to cool completely on the wire rack about 1 hour. Cut into 2 inch squares.

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