I really need to remember what I say I'm going to do and then remember to do it. Kind of hard if you don't remember what you say you are going to do in the first place, right? Uh huh.
I was going to post the recipe of the amazing brownies I baked for my husband IF they were deemed amazing and they were.....amazing according to him. BTW he got an enormous kick out of my little obsession. Kind of takes the wind out of a full blown obsession so therefore, I'm moving on to others.
Without further ado; the recipe:
from Cook's Illustrated (with some minor notes from me)
1/3 cup dutch-processed cocoa
1 1/2 teaspoons instant espresso (optional) (I skipped it but boy will I try it next time)
1/2 cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons unsalted butter, melted
1/2 cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 1/2 cups sugar
1 3/4 cups unbleached all-purpose flour
3/4 teaspoon salt
6 ounces bittersweet chocolate, cut in to 1/2" pieces
(TIP: Ok so most people might have realized this BUT it's very important that the water really be boiling or at least hot enough to melt the chocolate in the recipe, I did mine a little out of order and had to zap the mixture in the microwave, no biggie, but in other words: chop the unsweetened chocolate first!)
Place rack on second lowest position in oven. Preheat oven to 350.
Make a foil liner for a 9x 13 pan by turning the baking pan pan upside down. Tear a piece of foil the length of the pan, leaving extra (about 2 inches) hanging down on both ends. Form the foil over the outside of the pan, Then flip the pan over, and place the molded foil to the inside of the pan. Spray the foil with cooking spray.
Whisk cocoa and boiling water together in a large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Mixture may look curdled at this point. Add eggs, egg yolks and vanilla. Continue to whisk until smooth. Whisk in sugar until fully incorporated. Using rubber spatula, fold in flour, salt, baking soda and bittersweet chocolate all at once, taking care to not over mix.
Scrape batter into prepared pan and bake until toothpick inserted in center comes out with a few moist crumbs attached, about 30-40 minutes. Do not over cook. Transfer pan to wire rack and let cool completely, about 1 to 1 1/2 hours. Remove from pan using foil liner to lift brownies out of pan. Cut when cooled completely.