4ounceshigh quality unsweetened chocolate barbroken into pieces
3/4cupunsalted buttercubed
1/4cupespresso powder
2 1/2cupsgranulated sugar
1tablespoonvanilla extract
4largeeggsbeaten
1/2cup all-purpose flour
1/2cupunsweetened cocoa powder
1/4teaspoon sea salt
Instructions
Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish. Then, line with parchment paper leaving an overhang on both sides. Grease the parchment paper.
Place the butter and chocolate bar in a microwave-safe bowl and microwave in 30-second bursts, stirring between each one, until fully melted.
Add the sugar and espresso powder and mix until well combined.
Mix in the eggs and vanilla extract. Continue mixing for about 2 minutes.
Add the flour, cocoa powder, and salt and mix until everything is incorporated.
Pour the batter into the prepared dish and bake for 32 to 38 minutes or until a toothpick comes out without wet batter. Fudgy brownie crumbs on the stick are fine and mean the brownies are done.
Place the baking dish on a cooling rack and allow the brownies to fully cool before pulling out and cutting.
Notes
You can mix these by hand but the batter gets pretty thick. An electric whisk is recommended but a wooden spoon will also work.I wouldn't use a regular whisk as they can break (RIP trusty whisk, you'll be missed).