Triple Chocolate Brownies - 2 Dozen

Makes 24 brownies

nonstick cooking spray 1cup unsalted butter 6ounces unsweetened chocolate, finely chopped 2ounces bittersweet chocolate, finely chopped 1tablespoon cocoa powder 4large eggs 1large egg yolk 2cups granulated sugar 1cup packed light brown sugar 2teaspoons instant espresso powder 2teaspoons pure vanilla extract ¾cup unbleached, all-purpose flour ¼cup cake flour, not self-rising 1teaspoon table salt ¾cup bittersweet chocolate chips

Calories 270 (47% from fat) • carb. 36g • pro. 3g • fat 16g • sat. fat 9g • chol. 65mg • sod. 100mg • calc. 15mg • fiber 2g

Preheat oven to 375°F. Coat a 13x9-inch baking pan with nonstick cooking spray; line with parchment or aluminum foil. Reserve. Add the butter and chocolates to a heatproof bowl and place over a pot of simmering water. Once both are completely melted, stir in the cocoa powder and set aside to cool to room temperature. Reserve. In the bowl of the Cuisinart Hand Stand Mixer fitted with the flat beaters, mix the eggs and egg yolk on speed 3 until lightened, about 30 seconds. Add the granulated and brown sugars and beat on speed 4 until light and thickened, another 30 seconds to 1 minute. Add instant espresso and vanilla; beat until well combined. Stir the flours and salt into the chocolate mixture. Add the chocolate/flour mixture to the egg/sugars mixture and mix on speed 1 until just incorporated. With the mixer running, add the chocolate chips. Pour into prepared pan. Bake for about 45 to 50 minutes, or until edges are dry.