Decadent Brownies

Have you been under the impression all your life that boxed brownies (especially Ghiradelli Double Chocolate) are better than homemade? I have, which I am almost embarrassed to say, but it's true. Don't worry, I'm not telling you to go buy boxed brownies. These are better. And I'm not lying. Before you turn on your oven make sure you have good quality chocolate!




INGREDIENTS
- 1/3 cup Dutch-processed cocoa powder
- 1/2 cup plus 2 tablespoons boiling water
- 2 ounces finely chopped unsweetened chocolate
- 1/2 cup plus 2 tablespoons vegetable oil
- 1/2 stick melted butter
- 2 large eggs plus 2 egg yolks
- 2 teaspoons vanilla extract
- 2 1/2 cups sugar
- 1 3/4 cups flour
- 3/4 teaspoon salt
- 6 ounces of bittersweet chocolate

DIRECTIONS
1. Preheat oven to 350F. Oil a 9x13 pan and set aside.

2. Whisk the cocoa and boiling water together in a large bowl until smooth, then add the unsweetened chocolate until all the chocolate is melted. Whisk in oil and melted butter, (don't worry if the mixture looks curdled at this point). Add the eggs, yolks, and vanilla and continue whisking until smooth and one consistency. Proceed to add the sugar, then after combining, add the flour and salt by mixing in with a rubber spatula until just combined. Fold in the bittersweet chocolate chunks.

3. Scrape batter into pan and bake for about 30 minutes or until a toothpick comes out with just a few crumbs, (don't place toothpick directly into the middle of the pan!).
*One last piece of advice: I know once the aroma of decadent chocolate begins to swirl under your nose it's hard not to just grab a spoon and dig in. Resist the urge! These are so much better the next day!