Total Time: 45 minutes
Active Time: 15 minutes
Makes: 16 brownies

All the ingredients should be at room temperature before begining. These brownies will last three days in an airtight container. We make this recipe using 60% bittersweet chocolate, but for more intensity, feel free to use a chocolate with a higher percentage of cocoa (not unsweetened).

• 6 ounces bittersweet chocolate (not unsweetened)
• 8 tablespoons (1 stick) unsalted butter
• 2 large eggs
• 1 cup granulated sugar
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1 teaspoon brewed espresso
• 3/4 teaspoon salt
• 1 cup all purpose flour

Preheat oven to 350ºF and place the rack in the middle of the oven. Line an 8-by-8 inch glass baking dish with aluminum foil.

In a medium saucepan over medium-low heat, stir the chocolate and butter together just until melted. Remove and set aside to cool to room temperature.

Mix together the eggs, sugar, cocoa powder, vanilla extract, espresso, and salt. Add the cooled chocolate and mix well. Fold the flour into the batter just until incorporated.

Turn the batter into the baking dish and bake until a tester comes out clean, about 25 to 30 minutes. Place on a wire rack and cool completely before cutting.

-Recipe by Aida Mollenkamp from CHOW November/December 2005