Hanaa very kindly suggested a new Brownie recipe for me to try recently, she said that she had baked them a couple of times in a couple of weeks, with a recommendation like that, how could I resist!
Unfortunately I used normal 55% chocolate to make the brownies, and think that by not using at least 70% I didn't do the recipe justice, they really needed a bigger cocoa punch. I also used half milk chocolate for the chunks which was another nail in the coffin of their chocolatiness (chocolate taster #1 usually prefers milk chocolate chunks, but would have preferred all dark this time too).
That said, these brownies had a wonderful texture, beautifully moist without any cakeness or sogginess, just perfect actually, and I imagine with a more powerful chocolate punch they would be truly wonderful.
Adapted from Cooks Illustrated
1/3 cup cocoa
1 tsp instant espresso powder
1/2 cup + 2 tbsp boiling water
2 oz (55g) dark chocolate (at least 70%) finely chopped
2oz (55g) butter - melted
1/2 cup + 2 tbsp vegetable oil
2 large eggs
2 egg yolks
2 tsp vanilla extract
2 cups sugar
1/2 cup brown sugar
1 3/4 cups flour
1/2 tsp salt
6oz (165g) dark chocolate (again at least 70%!) chopped into pieces
Preheat oven to 180 C/350 F
Line a 9" brownie tin with parchment paper, or just butter it.
Whisk cocoa, coffee and boiling water in a large bowl.
Add 2 oz chocolate and whisk until melted.
Whisk in the melted butter and oil.
Add eggs and egg yolks, vanilla extract and whisk until totally blended.
Whisk in the sugars until well incorporated.
Add the flour and salt and combine carefully with a large spoon.
Scatter the chocolate pieces over the brownie mixture.
Bake 30 - 35 minutes - you know how to check it's right!
Allow to cool for 1 1/2 hours and then cut into nice big chunks.