Bittersweet Espresso Brownies

Makes 16 brownies

Nonstick cooking spray
¾ cup unsalted butter, cubed
4 ounces unsweetened chocolate, chopped
4 ounces bittersweet chocolate, chopped
2 tablespoons cocoa powder
2 teaspoons espresso powder
3 large eggs
1½ cups granulated sugar
2 teaspoons pure vanilla extract
½ cup unbleached, all-purpose flour
¾ teaspoon table salt

Nutritional information per brownie:
Calories 249 (54% from fat) • carb. 28g • pro. 3g • fat 16g • sat. fat 9g
chol. 57mg • sod. 87mg • calc. 12mg • fiber 2g

1. Lightly coat a 9-inch square baking pan with nonstick cooking spray;
line with parchment paper. Reserve.
2. Put the butter and chocolates into a heatproof bowl and place over a
pot of simmering water. Once both are almost completely melted, stir
in the cocoa powder and espresso powder. Set aside to cool to room
temperature. Reserve.
3. Using a hand or stand mixer, beat eggs to break up and then
gradually add the sugar. Mix until light and thickened, about
1 to 2 minutes. Add vanilla; beat until well combined.
4. Stir the flour and salt into the cooled chocolate mixture; mix until just
incorporated. Fold the chocolate mixture into the egg mixture and
stir until the mixture is no longer streaky.
5. Pour into prepared pan. Set the oven to Bake at 325°F. Preheat oven
for at least 5 minutes.
6. Bake for about 20 to 25 minutes, or until edges are just dry.
7. Allow to cool completely before cutting and serving.