Espresso Fudge Brownies
For clean-edged squares, refrigerate the brownie overnight before cutting.
- 1 cup (2 sticks) unsalted butter, cut into small pieces, plus more for dish
- 8 ounces unsweetened chocolate, finely chopped
- 7 ounces semisweet chocolate, coarsely chopped
- 1 1/2 cups all-purpose flour
- 3 cups sugar
- 1/2 cup good-quality instant espresso powder (www.thecoffee.com)
- 6 large eggs
- 1 1/2 tablespoon pure vanilla extract
- 1 teaspoon salt
Preheat oven to 325 degrees. Butter a 13-by-9-inch baking dish; line with parchment paper, allowing a 2-inch overhang. Butter lining, excluding overhang; set aside. Put butter, unsweetened chocolate, and 1 ounce semisweet chocolate into a heatproof bowl set over pan of simmering water; stir until butter and chocolates have melted. Remove from heat.
Whisk together flour and salt in a small bowl; set aside. Put sugar and espresso powder into the bowl of an electric mixer fitted with the paddle attachment; mix on low speed until combined. Raise speed to medium. Add chocolate mixture; mix until combined. Mix in eggs, one at a time, and vanilla. Add flour mixture; mix until just combined. Fold in remaining 6 ounces semisweet chocolate.
Pour batter into prepared dish; smooth top with an offset spatula. Bake until a cake tester inserted into center comes out with a few moist crumbs attached, 1 hour to 1 hour 10 minutes. Transfer dish to a wire rack; let cool 40 minutes. Lift out brownie by overhang. Return to rack; let cool completely. Cut into forty-five 1 1/2-inch squares.