Espresso Brownies

By Jahel

Ingredients

• 3/4 c (1-1/2 sticks) unsalted butter plus more for the pan
• 1/2 c flour, spooned and leveled
• 1/4 c natural cocoa powder
• 1 t fine salt
• 1/2 t baking powder
• 3 oz. Unsweetened chocolate, chopped
• 1 c sugar
• 1/2 c packed brown sugar
• 3 large eggs
• 2 T brewed espresso or extra strong brewed coffee at room temp
• 1 t vanilla
• 2 oz. Bittersweet chocolate, chopped

Preparation

Step 1

Heat oven to 350. Butter an 8" square baking pan. Line with 2 crisscross pieces of parchment paper, buttering in between the pieces of parchment, to help them stick and leaving an overhang on all,sides. Butter top of the parchment.
Whisk together the flour, cocoa, salt and baking powder in a med. bowl and set aside.
Combine the butter and unsweetened chocolate in a large bowl. Microwave on high in 30 second intervals, stirring in between, until melted. Let cool slightly. Whisk in the sugars, eggs, espresso and vanilla until smooth. Add the flour mixture and mix until just combine. Fold in the bittersweet chocolate.
Spread butter in prepared pan and bake until toothpick comes out clean, 35-40 mins. Let cool completely in the pan.
Holding the paper overhang, lift the brownies out of the pan and transfer to cutting board. Cut into 16 squares.