I had to make 2 batches of brownies one night and thought it would be boring to make 2 of the same thing. So this recipe used some cocoa powder and some chocolate. It had a touch of espresso (or coffee) for added oomph! This batch had walnuts on it. It came out wonderful, chewy, with a deep chocolate flavor you cant find in box mixes.
Heat oven to 350 degrees. Prepare either a brownie pan or make a foil sling for a 9x13 pan.(lining with foil so it hangs over generously. This way you can lift brownies out later.) Grease sling.
Whisk cocoa powder, espresso powder or instant coffee and boiling water together in a large bowl until smooth. (this 'blooms' the flavors.) Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in oil and melted butter. Add eggs, extra yolks, and vanilla and continue to whisk until smooth. Whisk in sugar until fully incorporated.Whisk together the flour and salt in a small bowl and mix them into the batter with rubber spatula until combined. Fold in bittersweet chocolate.(I think I used chocolate chips for this.)
Transfer to prepared pans. Sprinkle with chopped toasted nuts if desired. Bake 30-35 minutes in the 9x13pan or about 15-20 minutes in brownie pan. Do the toothpick test. You want moist crumbs.Not wet batter. Not a clean toothpick. Remember, it still bakes a bit when it comes out of the oven! Let cool for 2 hours.Them remove from pan, or remove sling from pan and cool another hour. Makes 18 good size slices.