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These are the darkest, thickest, moistest, richest brownies you’ll ever bake. They can be baked in an 8" or 9" square pan; the 8" pan will make taller brownies, and take a bit longer to bake. If you're not a big fan of coffee and chocolate, cut the espresso powder in the recipe to 2 teaspoons, and use water instead of brewed coffee.
2/3 cup (2 ounces) Double-Dutch Dark Cocoa
1 1/2 cups (10 1/2 ounces) granulated sugar
1/2 cup (2 ounces) confectioners’ sugar
3/4 teaspoon salt
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon espresso powder
1 cup (4 ounces) toasted pecans or walnuts, diced (optional)
1 cup (6 ounces) semisweet chocolate chips (optional)
3 large eggs
1/2 cup (3 1/2 ounces) vegetable oil
2 tablespoons(1 ounce) water or brewed coffee
In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, espresso powder, nuts, and chips. Add the eggs, oil, and water or coffee, mixing just until smooth. Spoon the mixture into a lightly greased 8 x 8" or 9 x 9" square pan, smoothing the top.
Bake the brownies in a preheated 350°F oven for about 35 minutes (for the 9" pan), or 45 minutes (for the 8" pan). To see if the brownies are done, remove the pan from the oven, and stick the tip of a sharp knife into the center of the brownies. Wriggle it around just enough to see what’s going on. Is the batter under the crust still shiny, wet, and smooth? Continue to bake the brownies, checking frequently. Is it ultra-moist, but not shiny, and “crumby” looking? Take them out, they’re done.
Place the pan of brownies on a cooling rack, and allow them to cool for 1 hour before slicing.
Yield: 16 rich brownies.