Fudgy Brownies

Mmmmmm....so rich, chewy, moist...my ideal brownie and not from a box!

Ingredients

• 6 tablespoons unsalted butter
• 1/4 cup vegetable oil
• 1/2 cup semisweet chocolate coarsely chopped or chips
• 1 1/2 cup packed dark brown sugar
• 1/2 cup white sugar
• 2 teaspoons real vanilla extract
• 1/2 teaspoon fine salt
• 3 large eggs, cold
• 2 tablespoon cold brewed coffee
• 1/2 cup cocoa powder
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda

Tools: 

• Large mixing bowl
• Small microwave safe bowl
• Spoon for string
• Measuring cups and spoons
• 8 x 11  baking dish. Nonstick is great, glass is good too. Silicone is also ok, if you already have it.

Directions:

Position rack in the lower third of the oven and heat oven to 325 degrees F.Butter glass or metal (non-stick!) baking dish to prevent sticking. Silicone should be sprayed with cooking spray.


Put the butter, oil and chocolate in the microwave safe bowl and heat until melted. In large mixing bowl add both sugars, vanilla and salt. Stir well. Add melted chocolate mixture, eggs and coffee. Stir until well combined and glossy. Add in cocoa powder, flour and baking soda. Stir until just combined.



Pour the batter into the pan and bake until the top is crispy and a toothpick inserted into the middle comes out clean but a small sample sticks together when squeezed between your fingers. You want it gooey. Takes about 20-25 minutes.


Cool the brownies in the pan on the counter. Cut brownies into 1-inch squares. Serve. Store extra brownies in a tightly sealed container (or a cake stand, like I do) at room temperature for up to 3 days.