Ingredients
1 Cup- All Purpose Flour
1- Large Egg
2- Egg Yolks
1 teaspoon-Salt
1 1/2- teaspoons Vanilla Extract
1/4 Cup- Dutch Process Cocoa Powder(With Alkali-Check Ingredients.)
1/2 Cup- Granulated Sugar
1/2 Cup- Dark Brown Sugar
1/4 Cup- Neutral Oil(Vegetable or Grape-seed)
5 Tablespoons- Unsalted Butter
2 Tablespoon- Malted Milk Powder(Optional)
5 Ounces- Semisweet Chocolate (Lightly Chopped)
5 Ounces- Milk Chocolate (Lightly Chopped)
Preparing Pan
Line an 8 × 8-inch pan with 2 sheets of foil, folding the sheets to perfect fit the pan. Then crossing one over the other, covering the whole pan without gaps. Lightly butter the foil and set aside.
Blooming The Cocoa
In a large heatproof bowl, whisk the ¼ cup cocoa powder and ¼ cup boiling water until smooth. I prefer to use a microwave for even heating.
Making a Double Boiler
Take a small or medium size saucepan filled with only 1-inch water. And place your heat-safe bowl on top. Set your burner to medium-low so the water is only simmering. Once you cover the pan with your bowl check often that the water is not boiling.
Combining The Semisweet Chocolate, Oil, and Butter
Add the semisweet chocolate, oil, and butter to the cocoa mixture. Set your burner to medium-low so the water is only simmering. Warm the mixture gently, stirring slowly and occasionally, until the chocolate and butter are melted and the mixture is smooth. Remove the bowl from the heat and let it cool.
Adding Sugar, Then the Eggs
1. Whisk just the granulated and brown sugars into your chocolate mixture. It will look grainy, but that’s okay.
2. Add the whole egg, egg yolks, and vanilla and whisk vigorously until the mixture comes back together and looks very thick, smooth, and glossy like below.
Adding Dry Ingredients
Add the flour, malted milk powder (optional), and salt and whisk slowly until everything is combined, then whisk more vigorously until the batter is very thick, at least 1 minute.
Add Chocolate And Bake
Arrange an oven rack in the center position and preheat the oven to 350°F. Add chopped milk chocolate to the batter and fold with a flexible spatula to distribute. Scrape the batter into the prepared pan, spreading in an even layer all the way to the corners. Bake until the surface is shiny and puffed and the center is dry to the touch but still soft when pressed, 30-33 minutes. Let completely cool on a rack. Then remove from pan and cut into small squares. Pro tip: you can refrigerate it after cooling, so it’s easier to cut into squares.
