Ingredients:
1/3 cup Dutch-processed cocoa
1 ½ teaspoons instant espresso
1/2 cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 ½ cups sugar
1 ¾ cups unbleached all-purpose flour
3/4 teaspoon table salt
16 “fun-size” Snickers bars, coarsely chopped
Instructions:
Preheat the oven to 350°F (175°C). Butter the bottom and sides of a 9×13 inch metal baking pan. Line the bottom of the pan with parchment paper, allowing it to extend up two sides of the pan and overhang slightly on both ends. Butter the parchment.
In a large bowl, whisk together the cocoa, instant espresso, and boiling water until smooth. Add the finely chopped unsweetened chocolate and whisk until melted. Add the vegetable oil and melted butter and whisk. Add the eggs, egg yolks, and vanilla extract, and continue whisking until the mixture is smooth and well combined. When the sugar is added, mix it in well.
Add the flour and salt to the bowl and mix with a rubber spatula until just combined.
Transfer half of the batter to the prepared pan and use the spatula to spread it into the corners of the pan, smoothing the surface. Sprinkle 3/4 of the chopped Snickers over the batter. Spread the remaining batter over the Snickers layer. Sprinkle the remaining Snickers on top.
A toothpick inserted in the center should come out with a few moist crumbs attached after baking for 30 to 35 minutes. Transfer the pan to a wire rack and let it cool for 1½ hours.
Using the overhanging parchment, carefully lift the brownies out of the pan.. Place the brownies back on the wire rack and give them an hour or so to cool fully.
Cut the brownies into 2-inch squares and serve.
Enjoy the delicious and chewy Snickers brownies!