Bittersweet Espresso Brownies

Makes 16 brownies

        nonstick cooking spray
12   tablespoons (1½ sticks) unsalted
        butter, cubed
4     ounces unsweetened chocolate,
        chopped
4     ounces bittersweet chocolate,
       chopped
2     tablespoons cocoa powder
2     teaspoons espresso powder
½    cup unbleached, all-purpose flour
¾    teaspoon kosher salt
3     large eggs, room temperature
1½  cups granulated sugar2 teaspoons pure vanilla extract
½    cup fresh (or frozen, thawed)
       cranberries or blueberries for
       topping, optional

Nutritional information per brownie(without berries):
Calories 249 (54% from fat) • carb. 28g• pro. 3g • fat 16g • sat. fat 10g • chol. 57mg• sod. 120mg • calc. 12mg • fiber 2g

1. Preheat oven to 350°F with the rack in
the middle position. Lightly coat a 9-inch
square baking pan with nonstick cooking
spray and line with parchment paper;
reserve.
2. Put the butter and both chocolates into
a heatproof bowl and place over a pot
of simmering water. Once the butter/
chocolate mixture is almost completely
melted, stir in cocoa powder and espresso
powder. When chocolate is completely
melted, stir in flour and salt; set aside to
cool to room temperature.
3. Put the eggs into a large mixing bowl.
Using the beaters, beat the eggs, on
Speed 2, to break them up slightly, then
gradually add the sugar. Increase to
Speed 3 and mix until light and thickened,
about 2 to 3 minutes. Add the vanilla
extract and mix until well combined. Add
the cooled chocolate mixture into the egg
mixture and gently mix on Speed 2, until
the batter is no longer streaky, but be sure
not to add too much air. Pour the batter
into prepared pan. Tap pan on the counter
a few times to remove any air bubbles.
Top with the cranberries or blueberries,
if using.
4. Bake in the preheated oven for 25 to 30
minutes, or until edges are just dry. Cool
completely before cutting and serving.