Super Fudgy Triple Chocolate Espresso Brownies

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 5 ounces semisweet chocolate
• 2 ounces unsweetened chocolate
• 3 tablespoons cocoa powder
• 1 1/2 tablespoons instant espresso or 1 1/2 tablespoons instant coffee powder
• 8 tablespoons unsalted butter, cut into quarters
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 1/4 cups sugar
• 1/2 teaspoon salt
• 1 cup all-purpose flour

Recipe

• 1 adjust oven rack to lower-middle position and heat oven to 350 degrees.
• 2 spray 8-inch square baking pan with nonstick vegetable cooking spray.
• 3 fold two 12-inch lengths of foil lengthwise so that they measure 7 inches wide.
• 4 fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies.
• 5 fit second sheet in pan in same manner, perpendicular to first sheet.
• 6 spray foil with nonstick cooking spray.
• 7 in medium heat-proof bowl set oven a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth.
• 8 whisk in cocoa and espresso powder until incorporated.
• 9 set aside to cool slightly.
• 10 whisk together eggs, sugar, vanilla, and salt in medium bowl until combined.
• 11 whisk chocolate mixture into egg mixture; then stir in flour until just combined.
• 12 pour mixture into prepared pan, spread into corners and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of moist batter clinging to it, 35 to 40 minutes.
• 13 cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles.
• 14 cut into 1-inch square and serve.
• 15 do not cut brownies until ready to serve, brownies can be wrapped in plastic and refrigerated up to 5 days.