1tsp.instant espresso dissolved into 1 tsp. very hot water
1tsp.pure vanilla extract
½cupdark or semi-sweet chocolate chips
Place a rack in the centre of your oven and preheat oven to 350ºF.
Grease the bottom and sides of a 9-inch square pan or line with parchment paper.
In a small saucepan heat about 1 to 2 inches of water over medium heat. Place a heat resistant bowl over pot of simmering water. Put the butter and 4 ounces of chopped chocolate in the bowl. Stir the butter and chocolate until they melt, then whisk until smooth. Set aside to cool for a few minutes.
To the melted chocolate, add the sugars, dissolved espresso, vanilla extract and eggs. Stir until it’s all well mixed.
Add the flour, cocoa, baking powder and salt. Stir until combined and there are no traces of flour.
Add in the last ½ cup of chopped chocolate, stir and pour into the baking dish.
Bake in the oven for 18 to 22 minutes, or until a toothpick inserted in the centre comes out with a few crumbs.
Let the brownies cool then slice with a sharp knife into 16 pieces. If you prefer a chewier brownie then I would recommend you don’t bake the brownies for more than 18 minutes before checking for doneness.