Chewy Chocolate Brownies

Instructions

Adjust toaster oven or regular oven rack to middle position and preheat the oven to 350°F (177°C). Make foil sling for an 8-inch (20-cm) square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches (20-cm) wide. Lay sheets of foil in the pan perpendicular to each other, with extra foil hanging over the edges of the pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray foil and uncovered pan corners well with the baking spray.

In a large bowl, whisk cocoa, espresso powder, if using, and boiling water together until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in oil and melted butter. It's ok if the mixture looks curdled at this point.

Whisk in sugar, egg and yolk, and vanilla until smooth. Add flour, bittersweet chocolate, and salt and mix with a rubber spatula until no dry flour remains.

Scrape batter into the prepared pan, smooth top, and bake, rotating the dish once, until toothpick inserted in center comes out with few moist crumbs attached, 25 to 35 minutes. Transfer pan to a wire rack and cool for 1 1/2 hours.

Using the foil overhang, lift the brownies from the pan. Return the brownies to the wire rack and let cool completely, about 1 hour. TESTER TIP: It is much easier to remove the foil if you flip the cooled brownies over and peel the foil off.

Cut into 2-inch (5-cm) squares and serve.

Dessert