Homemade Chewy Brownies

Admit it. You like brownies from the boxed mix. No matter how intense you are about cooking or baking your food from scratch, very few brownie recipes can match the texture of a boxed brownie. However, this recipe changes that, involving both the great taste of a homemade brownie with the texture of the box-mixes.

All you need is:
1/3 cup unsweetened cocoa powder
2 ounces unsweetened chocolate
4 tablespoons unsalted butter
1/2 cup vegetable oil
2 eggs
2 egg yolks
2 teaspoons canilla extract
2 1/2 cups sugar
1 3/4 cups all-purpose flour
3/4 teaspoon salt
6 ounces bittersweet chocolate (cut into 1/2 inch pieces)
Some aluminum foil
2 extra tablespoons vegetable oil

Directions:
1. Adjust oven rack to lowest position and heat oven to 350 degrees. Line the inside of the pan with the aluminum foil. Spray with nonstick cooking spray.

2. Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.

3. 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. Transfer pan to wire rack and cool 1½ hours.

4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.
Note: Allowing to cool thoroughly before cutting is very important, as it helps give the brownies their chewiness.