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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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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
Stir the brown and white sugars, vanilla and salt into the chocolate mixture with a wooden spoon.
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8
Add the eggs and coffee and beat vigorously until fully incorporated and the batter is thick and glossy.
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Add the cocoa, flour and baking soda and stir just until it disappears.
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10
Pour the batter into the pan and bake until the top is crispy and a toothpick inserted
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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.
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17
Cooks Notes: These brownies started with our HTBW originals.
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18
First we made these healthier by cutting out over half of the butter.
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To keep their fudgy quality, we added in a little canola oil.
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Then we reduced both eggs and sugar by half.
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But we still needed the richness and liquid that they were giving us.
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So we switched from unsweetened chocolate to a combination of semisweet and cocoa powder.
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23
We reduced some flour, and added coffee and more vanilla extract for rich flavor.
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24
We were still missing the texture that the eggs had given us, so we added in a little baking soda to get a better rise.
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Lastly, we switched from a lined and buttered baking pan to a silicon baking pan that didn't require any extra butter or spray.
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We came up with something that is still rich and fudgy with a gorgeous crackle top, but we feel much better about eating these!
