The Perfect Brownie

There's nothing too extravagant about these brownies outside of their innate decadence.  They are just properly made with textures ranging from gooey to chewy and have a perfectly balanced chocolate flavor.

ingredients:
1.  1/3 cup Dutch-processed cocoa

note: - I order Callebaut Cocoa Powder from a website because it is far and away better than any cocoa powder from the supermarket.  If you can, try and get that or a high quality cocoa powder.  If you can't find any, Hershey’s Natural Cocoa Unsweetened is an acceptable alternative.  Ghirardelli cocoa powder is not recommended.

2.  1 1/2 teaspoons instant espresso
3.  1/2 cup plus 2 tablespoons boiling water
4.  2 ounces UNSWEETENED chocolate, finely chopped
note: - I always use Ghirardelli for my baking chocolates 
5.  4 tablespoons (1/2 stick) unsalted butter, melted
6.  1/2 cup plus 2 tablespoons vegetable oil
7.  2 large eggs
8.  2 large egg yolks
9.  2 teaspoons vanilla extract
10.  17 ounces sugar - 2 1/4 cups + 3 TBL
11.  9 ounces king arthur ap flour - 1 3/4 cups + 1 TBL
12.  3/4 teaspoon table salt
13.  6 ounces bittersweet chocolate, broken into rough 1/2-inch pieces by hand
note: - I always use Ghirardelli for my baking chocolates 
note: - these chocolate chunks, which will be mixed into the batter right before baking, are actually the key to getting gooey chocolate pockets all throughout the brownie. 
14.  13 x 9 baking dish 


recipe: 
1.  Adjust oven rack to lowest position and heat oven to 350 degrees.
2.  Make foil sling: Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of pan in the same manner, perpendicular to the first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width).
3.  Spray with nonstick cooking spray.
4.  Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth.
5.  Add unsweetened chocolate and whisk until chocolate is melted.
6.  Whisk in melted butter and oil.  Mixture may look curdled but will smooth out later
7.  Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous.
8.  Whisk in sugar until fully incorporated.
9.  Add flour and salt and mix with rubber spatula until combined.
10.  Fold in bittersweet chocolate pieces.
11.  Scrape batter into 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.
12.  Transfer pan to wire rack and cool 1 hour.
note: - you can eat it warm and it will taste great and gooey, but if you want the chewiness, you must allow it to cool completely.
CooksIllustrated: “If your baking dish is glass, cool the brownies 10 minutes, then remove them promptly from the pan (otherwise, the superior heat retention of glass can lead to overbaking).”
13.  Using over hanged foil, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour.
14.  Cut into 2-inch squares and serve.