Recipe: Brooklyn Brownies (using espresso powder)

BROOKLYN BROWNIES

3/4 cup all-purpose flour
1 tablespoon best-quality unsweetened cocoa powder, preferably Valrhona
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, plus extra for greasing the pan
3/4 teaspoon instant espresso powder
5 ounces semisweet chocolate, finely chopped
3/4 cup granulated sugar
1/4 cup (packed) light brown sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
3/4 cup (4 1/2 ounces) semisweet chocolate chips (optional)

Preheat the oven to 350 degrees F. Butter an (8-inch) square baking pan. Line the pan with wax or parchment paper, and butter the paper.

Sift the flour, cocoa powder and salt together in a medium-size bowl. Set it aside.

Combine the butter and espresso powder in a large heavy saucepan. Place the pan over low heat and stir until the butter has melted. Add chocolate and stir constantly until the mixture is smooth, about 2 minutes.

Remove the pan from the heat and add both sugars, stirring until well combined. Add the eggs, one at a time, to the chocolate mixture. Then add the vanilla and continue stirring until it is well incorporated and the mixture no longer appears grainy. Gradually add the flour mixture to the batter, stirring until just combined. Stir in the chocolate chips, if using. Scrape the batter into the prepared baking pan. Smooth the top with a spatula or the back of a wooden spoon.

Bake until a toothpick inserted in the center comes out with a few moist crumbs, 28 to 30 minutes. Be sure not to overbake the brownies. Let the brownies cool completely in the pan on a wire rack. Then carefully remove them from the pan, peel off the wax paper, and cut into 9 squares. (Store the brownies, covered with wax paper, in a tightly covered tin in a cool, dry place for up to 1 week.)

Makes 9 brownies
Source: Ten: All the Foods We Love and Ten Perfect Recipes for Each by Sheila Lukins