OK. I realize that's a very bold statement to make: that I have the recipe for the BEST brownies ever. But it's true! I've made my fair share of homemade and box mix brownies and none hold a candle to this recipe. These brownies have it all: triple chocolate flavor, super thick fudginess, the flaky crust on top. Best of all, they only require one bowl, a whisk and a spatula. No fancy kitchen gadgets required here! And with a baking time of about 30 minutes, they can be whipped up in no time at all! They taste like the best box mix brownies you've ever had...but better (and let's be honest, box mix brownies are pretty hard to beat)!

I've been wanting to share this recipe with you for a while now, as I've made it at least half a dozen times since discovering it earlier this past summer. They're a perfect treat for birthdays, road trips, church potlucks, or those days when the only thing that will make life better is chocolate. So without further ado...I give you the BEST brownies. EVER.

The BEST Chocolate Fudge Brownies...EVER

1/3 cup cocoa powder
1 1/2 tsp instant espresso powder
1/2 cup plus 2 Tbsp boiling water
2 ounces unsweetened chocolate, finely chopped
4 Tbsp (1/2 stick) butter, melted
1/2 cup plus 2 Tbsp oil
2 large eggs
2 large egg yolks
1 tsp vanilla extract
2 1/2 cups sugar
1 3/4 cups flour
3/4 tsp salt
1 cup chocolate chips

Preheat your oven to 350 degrees. Line a 9x13 glass pan with foil (leave some hanging over the sides so you can use as handles later on) and grease with nonstick spray. Trust me, do not skip this step!

In a large bowl, whisk together cocoa powder, espresso powder and boiling water. Add the finely chopped unsweetened chocolate. (Note: Make sure you buy unsweetened squares (like Baker's brand). To easily chop the chocolate squares, place them in a Ziploc bag and give it a few whacks with a meat pounder. So much easier that trying to chop with a knife.) Whisk until the chocolate is melted.

Add in the melted butter and oil (the mixture may look curdled, but it's OK). Add the eggs, egg yolks and vanilla next and mix until the mixture is smooth. Whisk in the sugar until fully incorporated. Switching to your spatula, gently mix in the flour and salt until combined. Fold in the chocolate chips.

Pour batter into your prepared pan and bake 30-35 minutes or until a toothpick inserted in the middle comes out with just a few soft crumbs attached. Let cool for about an hour on a wire rack before lifting out of the pan (this is where those foil overhang handles come in handy) and return to the wire rack. Let cool completely (or just nearly completely if you can't wait to have warm fudgy brownies!)

Cut into 2-inch squares, serve and watch them disappear!

Yield: 24 brownies

Adapted from Cook's Illustrated.