My Favourite Brownies

I'm getting these brownies out there before everyone starts making new years resolutions, usually promising that they'll be healthier this year, eat less sugary treats, make use of that gym membership that they've been paying for and not set foot in the last 4 months (or is that only me?). Whatever it is, food related resolutions always make the list.

Now, these are something you might want to make before 2013, you know, so you may have a chance of sticking to your resolutions. Chocolate lovers will love this (and if you're not much of a chocolate lover, I don't know how we can be friends?). Consisting of mostly darker chocolate, the chocolate flavour is intense, but without the bitter dark chocolate taste. My siblings, who claim to hate dark chocolate, didn't suspect a thing. They're soft, slightly gooey and chewy. The edges (my favourite parts) are crispier, and the top is crackly. If you're having a piece warm (oh, and you should have at least one warm piece, with a scoop of ice cream), the chopped chocolate will melt in your mouth. And if you're having a cooler pieces, those pieces of chopped chocolate with still be there, but less melted and more like a piece of chocolate. And if that doesn't convince you, it's so easy and is made in one bowl.

You've got 3 days to make them. Go on.

My Favourite Brownies

Adapted from Brown Eyed Baker who adapted it from Cook's Illustrated

40 grams unsweetened cocoa powder

1 teaspoon coffee

55 grams 85% or 90% dark chocolate, finely chopped

55 grams butter, melted

145 ml vegetable or sunflower oil

2 eggs

2 egg yolks

2 teaspoons vanilla extract

450 grams sugar

195 grams plain flour

1 teaspoon salt

170 grams 60% or 70% dark chocolate, chopped

Preheat the oven to 180°C (350°F). Line a baking pan with foil, leaving a one inch overhang on the side, and grease the foil. 

Whisk the cocoa powder, coffee and 155ml of boiling water together in a large bowl until smooth. Add the 85/90% dark chocolate and whisk until smooth. Whisk in the melted butter and oil. Add eggs, egg yolks and vanilla and continue to whisk until smooth. Whisk in sugar until fully incorporated. Add flour and salt and mix with a spatula until combined, then fold in chocolate pieces. 

Scrape the batter into the prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.

Using foil overhang, lift brownies from pan and move to a wire rack and let cool completely, about 1 hour (I chilled it in the freezer for 20 minutes because I couldn't wait). Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.