Melt; Set Aside:
12 oz. semisweet chocolate, broken up
1 1/2 cups sugar
12 T. unsalted butter, cut into tablespoons
Whisk Together:
1 cup all-purpose flour
1/4 cup cocoa, sifted
2 t. baking powder
1/4 t. table salt
Beat:
4 eggs, room temperature
2 T. instant espresso powder
1 T. vanilla extract
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Preheat oven to 350°. Spray bottom and sides of a 9"
x 13" pan with nonstick cooking spray. Line with parchment;
coat again.
Melt the chocolate, sugar, and butter in a double-boiler
over simmering water. Remove bowl; cool to room temperature.
Whisk together the flour, sifted cocoa, baking powder, and
salt in a bowl; set aside.
Beat the eggs, espresso, and vanilla until foamy in a stand
mixer. Add cooled chocolate mixture, scraping down the sides.
Fold half of the flour mixture into the chocolate batter.
Add remaining flour; fold in completely. Spread batter evenly
into prepared pan.
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Bake in center of oven 22–25 minutes or until a toothpick
inserted in center of pan is barely moist.
Remove from oven; cool completely. Run knife around inside
edge of pan, place rack on top of pan, and invert. Peel parchment
away then invert again onto a cutting surface.
With a sharp knife, trim off edges and cut brownies into 2"
squares.
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Nutrition facts (Per 1/9):
