Super Fudgy Triple Chocolate Espresso Brownies

Ingredients

• 5 ounces semisweet chocolate
• 2 ounces unsweetened chocolate
• 3 tablespoons cocoa powder
• 1 1/2 tablespoons instant espresso or instant coffee powder
• 8 tablespoons unsalted butter, cut into quarters
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 1/4 cups sugar
• 1/2 teaspoon salt
• 1 cup all-purpose flour

Directions

1. 1

   Adjust oven rack to lower-middle position and heat oven to 350 degrees.

2. 2

   Spray 8-inch square baking pan with nonstick vegetable cooking spray.

3. 3

   Fold two 12-inch lengths of foil lengthwise so that they measure 7 inches wide.

4. 4

   Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies.

5. 5

   Fit second sheet in pan in same manner, perpendicular to first sheet.

6. 6

   Spray foil with nonstick cooking spray.

7. 7

   In medium heat-proof bowl set oven a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth.

8. 8

   Whisk in cocoa and espresso powder until incorporated.

9. 9

   Set aside to cool slightly.

10. 10

    Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined.

11. 11

    Whisk chocolate mixture into egg mixture; then stir in flour until just combined.

12. 12

    Pour mixture into prepared pan, spread into corners and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of moist batter clinging to it, 35 to 40 minutes.

13. 13

    Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles.

14. 14

    Cut into 1-inch square and serve.

15. 15

    Do not cut brownies until ready to serve, brownies can be wrapped in plastic and refrigerated up to 5 days.