Author Notes: These are a twist on a recipe from one of my mother’s favorite cookbooks, The Everyday Gourmet. I’ve added espresso powder and subtracted the nuts, because that’s how I roll. (Oh, and, Jane? That’s my mom!) —queenie_nyc
Makes: 16-20 brownies
Ingredients
-
4
ounces unsweetened chocolate
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1
cup butter
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4
eggs
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2
cups sugar
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1 1/2
cups flour
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1
tablespoon instant espresso powder
-
1
teaspoon baking powder
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1/2
teaspoon salt
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6
ounces semi-sweet chocolate chips
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2
teaspoons vanilla extract
Directions
- Pre-heat the oven to 350°F. Grease a 13×9 baking pan and set aside.
- Melt the butter and chocolate together in a double-boiler set over very low heat. Allow to cool slightly.
- Beat the eggs and sugar together until pale yellow. Add the cooled chocolate mixture and beat until well-combined. Mix in the flour, espresso powder, baking powder and salt and stir until combined. Fold in the chocolate chips and vanilla.
- Pour the batter into the prepared pan and back 25-30 minutes, until just set in the center. Allow to cool on a rack before cutting.