Preheat Oven and Prepare Pan: Preheat oven to 175°C. Grease the bottom and sides of a 23 x 33 cm metal pan. Line the pan with parchment paper: Place a long piece of parchment paper in the bottom of the pan, extending up two sides and overhanging slightly at both ends. Lay another piece of parchment paper in the same manner, perpendicular to the first sheet. This crisscrossing method creates “loops” that make it easy to remove the baked brownies from the pan. Grease the parchment paper well.
Prepare the chocolate base: Whisk together 1/3 cup Dutch cocoa, 1 ½ teaspoons instant espresso, and 1/2 cup plus 2 tablespoons boiling water in a large bowl until smooth. Add 50g finely chopped unsweetened chocolate and continue whisking until the chocolate is completely melted and blended. Whisk in the 4 tablespoons melted unsalted butter and 1/2 cup plus 2 tablespoons vegetable oil until smooth.
Add the wet ingredients and sugar: Add the 2 large eggs, 2 large egg yolks, and 2 teaspoons vanilla extract to the chocolate mixture. Continue beating until the mixture is smooth and even. Beat in 2 ½ cups of sugar until completely combined. Combine the dry ingredients: Add 1 ¾ cups of unbleached flour and ¾ teaspoon of table salt to the bowl. Mix with a spatula until combined. Be careful not to overmix once the flour is added.
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