1oz Dutch-process cocoa (Hershey's Special Dark)
1 1/2tsp instant espresso powder (optional)
1/2c +2T boiling water (150g)
2oz unsweetened chocolate, chopped fine (Ghirardelli)
4T unsalted butter, melted
1/2c +2T vegetable oil (125g grapeseed)
2 eggs
2 egg yolks
2tsp vanilla extract (paste)
17 1/2oz sugar (500g)
8 3/4oz all-purpose flour (250g)
3/4 tsp salt
6 oz bittersweet chocolate, cut into 1/2" pieces
(2.7 oz Taza Guajillo Chili, 2.7 oz Taza Cacao Puro)
Heat oven to 350*F with rack in lowest position. Line a 9x13 pan with foil, leaving some overhang. Spray with cooking spray.
Whisk together cocoa, espresso powder, and boiling water. Stir in unsweetened chocolate and stir til melted. Whisk in butter and oil (mixture may look curdled). Whisk in eggs, yolks, and vanilla. Whisk in sugar. Fold in flour and salt. Fold in chocolate pieces.
Scrape batter into pan and bake until toothpick inserted halfway between edges and center comes out with a few moist crumbs, about 30 minutes. Cool on wire rack 1 1/2 hours. Remove from pan and cool another hour. Cut into squares and serve. Store in airtight container at room temp up to 4 days.
For chewing texture, brownies must be completely cool before cutting. If baking dish is glass, cool 10 minutes in pan, then remove from dish to finish cooling.
Elsässer Flammekuchen (quartered, modified)
Dough:
100g flour
pinch salt
12-13 g olive
60g water
Topping:
Creme fraiche
Onion, thinly sliced & melted in olive oil
Bacon, diced
Mix up dough, let rest. Roll or stretch into 12"-14" circle. Top and bake at highest temperature (I set the oven for 550*F, but it only got to just over 475*F) for 5-10 minutes. Or use pizza oven.
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