2 cups all-purpose flour
3 cups sugar
1 cup powdered sugar
1 1/3 cup Dutch cocoa (preferably King Arthur Flour Double-Dutch dark cocoa)
1 1/2 teaspoons kosher salt
2 tablespoons espresso powder
2 cups semisweet chocolate chips
6 eggs
1/4 cup water
1 cup canola oil
1 cup chopped walnuts or pecans (optional)
Preheat oven to 350 degrees. Spray a 13x9 inch pan cooking spray or line with parchment paper to form a sling. If pan is completely lined with the parchment paper, there is no need to use cooking spray.
In a large bowl, whisk together the flour, sugars, cocoa, salt and espresso powder. Stir in the chocolate chips. Add the eggs, water and canola and stir with a spatula until combined. Spread batter evenly in the pan and sprinkle over the nuts if using. Place in the center of the preheated oven and bake for 35-40 minutes, until brownies just start to pull away from the sides of the pan. Cool completely in the pan on a rack. If using parchment, pull the brownies out of the pan using the ends of the sling. Remove the parchment paper and slice into squares.
Recipe from Lethally Delicious