Brownies from scratch that taste as good as a box mix!

Yup.  You read that right.  Seems like a lot of people (myself included) seem to like the way the box mix brownies taste (hello, double box of Ghiradelli Triple Chocolate from Costco). Just the texture of box mix brownies is something that is hard to replicate.  A nice dense, rich bottom and that lovely airy crisp top layer.  Some brownie recipes are too cakey and fluffy, some are just way to dense without that compensating top layer, some have frosting (I am not a fan) and some just get crazy with their ingredients (marshmallows, caramel, peanut butter, etc). 
Let's take it back to basics and talk about an amazing and simple brownie.  No nuts, no swirls, no toppings.  Let's make it amazing and serve it warm with a scoop of French vanilla. 
Ok?
*I whipped these bad boys out on a Sunday afternoon to take to my sister's house.  It was not my intention for it to even be a blog post.  After receiving rave reviews, I figured it was too good not to share.  As such, I have no pictures to share.  I apologize profusely for this misstep. 

Ingredients:
1/3 cup cocoa powder (I love Ghiradelli)
1/2 cup plus 2 Tbsps. boiling water
1 oz. unsweetened chocolate, finely chopped
4 Tbsps. unsalted butter, melted
1/2 cup plus 2 Tbsps. vegetable oil
2 large eggs
2 large egg yolks
2 tsps. vanilla extract
2 1/2 cups sugar
1 3/4 cups flour
1 tsp. salt
3/4 cups semi sweet or dark chocolate chips

1. Preheat oven to 350° and adjust rack to lowest position.  Line a 9x13 inch pan with foil and spray generously with non stick spray.  This will make it much easier to cool and cut the brownies.  Less clean up, too!
2. Whisk cocoa and boiling water in a large heat proof bowl.  Add in unsweetened chocolate and stir until smooth.  Whisk in butter and oil and follow with eggs and yolks.  Add in vanilla and continue to whisk until the mixture is nice and smooth.
3.  Add in sugar and mix until well combined.  Add in flour and salt and incorporate thoroughly making sure to scrape down the sides of the bowl.  Fold in chocolate chips with rubber spatula.
4.  Transfer mix to pan and place in oven.
5.  Bake for approximately 30 to 40 minutes or until a toothpick inserted in comes out with just a few moist crumbs stuck to the bottom. 
6. Cool the pan on a wire rack for about 30 minutes, then lift brownies out of pan using the foil.  Cool for an additional 30 minutes and then cut. 

Note: If you're making these for an all adult audience, add 1 tsp of instant espresso powder.  It will really add another note of richness to the chocolate.
*Adapted from Cooks Illustrated