Chocolatey, fudge-y and chewy (everything a brownie should be).

Ingredients:

1 cup chopped bittersweet chocolate (or bittersweet chocolate chips)

1 ½ sticks unsalted butter

4 ounces unsweetened baking chocolate

1 cup granulated sugar

1/3 cup brown sugar

3 eggs plus 1 egg yolk

1 teaspoon vanilla extract

¾ cup all purpose flour 

¼ teaspoon salt

½ teaspoon instant espresso powder

Instructions

1. Preheat oven to 350 degrees and line an 8 x 8 metal baking pan with parchment paper.
2. Cube the butter, chop the baking chocolate, and add to a microwave safe bowl. Microwave for 30 second increments, stirring in between, until the mixture is smooth and melted.
3. In a small bowl, whisk together the all purpose flour, salt, and espresso powder. Set aside.
4. In the bowl of an electric mixer, beat the eggs and sugar for 3-4 minutes, or until the mixture is pale yellow and fluffy. This will create a shiny, crackly brownie top upon baking. Add the vanilla extract and mix briefly. Pour in the melted chocolate and butter and stir until well combined. Fold in the dry ingredients by using a rubber spatula, mixing just until no lumps remain.
5. Pour batter into prepared pan and spread evenly. I like to gently tap the pan on the counter a few times to level the batter and remove any bubbles.
6. Bake for about 45 minutes, or until a toothpick inserted near the center of the brownie comes out without raw batter. I prefer to have a bit of crumb stick-age, but some people like their brownies less cooked than that.
7. Let brownies rest for at least 1 hour in the pan before cutting. This lets fats (such as cocoa butter and butter) return to a more solid state and allows the brownie to finish cooking as it it cools.