Cooking spray

3/4 cup unbleached all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon baking powder

5-ounces bittersweet (60%) chocolate, roughly chopped

1-ounce espresso shot

1 stick (4-ounces) unsalted butter, melted

3/4 cup granulated sugar

2/3 cup packed dark brown sugar

2 teaspoons pure vanilla extract, best quality possible

2 large eggs, lightly whisked to break yolks

Method:

1.   Preheat oven to 350ºF.

2.   Using parchment paper, line a 8x8-inch baking dish allowing the parchment to overhang by 2-inches on both sides. Lightly grease with cooking spray (or melted butter). Repeat the other direction so that all four sides have a 2-inch overhang of parchment. Spray the top sheet of parchment paper. Note: This will make it easier to remove the brownies once they have baked.

3.   In a medium size mixing bowl, add flour salt and baking powder. Using a whisk, mix until evenly combined. Set to the side.

4.   In a large heatproof bowl placed over a double broiler with a few inches of boiling water, add chocolate chips and espresso.  Stir until smooth and melted, approximately 2 1/2 minutes. Remove from heat and whisk in butter, both sugars and vanilla whisking until smooth.

5.   Slowly, one at a time, add the eggs whisking until just combined.

6.   Using a spatula, fold in the flour mixture and carefully continue to mix until just combined being careful to not over-mix the batter.

7.   Transfer batter to the prepared baking dish and spread into a smooth and even layer. Place in preheated 350ºF oven and bake until an inserted toothpick comes back with just a few crumbs attached, approximately 40 – 42 minutes.

8.   Remove from oven and allow to cool in the pan for 10 minutes before using the parchment overhang to carefully lift the brownies from the pan. Allow to cool on a wire rack for an additional 10 minutes before cutting into desired size pieces.

Kitchen Note:  Keep in mind that these brownies are caffeinated with the shot of espresso and therefore should be en