- 0.33 cup Dutch-processed cocoa
- 1.5 tsp espresso powder
- 10 Tbsp water
- 2 oz unsweetened chocolate
- 2 eggs
- 2 egg yolks
- 4 Tbsp unsalted butter
- 2 tsp vanilla
- 2.5 cup sugar
- 1.75 cup flour
- 0.75 tsp salt
- 6 oz bittersweet chocolate
- 1 9x13 pan
- 1 parchment paper
Adjust oven rack to lowest position. Preheat oven to 350°F. Line 9x13 pan with parchment paper or greased-foil.
Whisk Dutch-processed cocoa, optional espresso powder, and boiling water. Mix until smooth.
Add chopped unsweetened chocolate and whisk until it is melted.
Add eggs, egg yolks, melted unsalted butter, and vanilla; continue to whisk until smooth.
Mix in sugar, flour, and salt.
Fold in bittersweet chocolate 1/2" pieces.
Pour into prepared pan and bake 30 to 35 minutes, rotating pan halfway through.
Transfer pan to wire rack and cool for 1.5 hours.
Lift parchment paper with brownies in it, and cool on rack for 1 hour.