FUDGY CAPPUCCINO BROWNIES

3/4 cup unsalted butter
4 squares (1 oz each) unsweetened chocolate, chopped
1 3/4 cups sugar
1 tbsp instant espresso powder
1 1/2 tsp vanilla extract
1 cup flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
3 large eggs, beaten
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Butter 13x9x2-inch baking pan.

Melt butter and unsweetened chocolate in heavy medium saucepan over medium-low heat, stirring until smooth.

Mix in sugar and espresso powder. Remove from heat. Stir in vanilla.

Mix flour, cinnamon, nutmeg, and salt in large bowl. Add chocolate mixture and eggs and stir just until blended. Stir in chocolate chips. Pour batter into prepared pan.

Bake until tester inserted in center comes out with moist crumbs attached, about 30 minutes. Transfer to rack; cool completely.

Can be made 1 day ahead. Cover with foil and store at room temperature.

Makes 24 brownies
Source: Bon Appetit, September 1995