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1
Position rack in the lower third of the oven and heat oven to 325 degrees F. Use an 8 by 8 silicon baking pan or line a similar sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch.
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2
Spray the prepared pan completely.
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3
Put the butter, oil and chocolate in a microwave-safe bowl, and heat at 75 percent power for 2 minutes.
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4
Stir, and microwave again until completely melted, about 2 minutes more.
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5
(Alternatively put the chocolate and butter in a heatproof bowl.
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6
Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally until melted and smooth.
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7
).
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8
Stir the brown and white sugars, vanilla and salt into the chocolate mixture with a wooden spoon.
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9
Add the eggs and coffee and beat vigorously until fully incorporated and the batter is thick and glossy.
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10
Add the cocoa, flour and baking soda and stir just until it disappears.
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11
Pour the batter into the pan and bake until the top is crispy and a toothpick inserted into the middle comes out with a few crumbs, about 30 minutes (40 minutes if not using silicon).
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12
Cool the brownies in the pan on the counter.
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13
Lift brownies out of the pan by the foil, if needed.
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14
Peel off the foil and cut into 2-inch squares.
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15
Serve.
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16
Store extra brownies in a tightly sealed container at room temperature for up to 3 days.
