Brownies

My family can never wait for these brownies to cool before devouring them!  I was looking for a recipe to replace boxed brownies and this recipe exceeded my expectations.  I'll never use a boxed brownie mix again.
Adapted from a recipe in Cook's Illustrated 

Ingredients1/3 cup Dutch process cocoa

1/2 cup plus 2 Tbls boiling water
1.5 to 2 oz. of dark or unsweetened chocolate, finely chopped (I like Trader Joe's 72% cacao dark chocolate bar)
4 Tbls unsalted butter, melted
1/2 cup plus 2 Tbls coconut oil (or vegetable oil)
2 whole eggs
2 egg yolks
2 tsp pure vanilla extract
2 1/2 cups granulated sugar
1 3/4 cup whole wheat flour (I like freshly ground or Bob's Mill Whole Wheat Pastry Flour)
3/4 tsp salt (I use Celtic Salt)

Adjust oven rack to lowest position and heat oven to 350 degrees F. Spray a 9x13-inch baking pan with nonstick cooking spray.


Whisk cocoa powder and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the melted butter and oil (the mixture may look curdled at this point, that's okay!). Add the eggs, yolks, and vanilla extract, and whisk until smooth and homogeneous. Whisk in the sugar until fully incorporated. Add the flour and salt and mix with a rubber spatula until combined. 


Scrape batter into prepared pan and spread into an even layer. Bake until a toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer the pan to a wire rack and cool for 1½ hours


Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.