Food Network: Double Chocolate Mocha Brownies

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Double Chocolate Mocha Brownies
Recipe courtesy Gourmet Magazine

Ingredients
1 1/2 sticks (3/4 cup) unsalted butter
5 ounces unsweetened chocolate, coarsely chopped
2 cups sugar
1 tablespoon instant-espresso powder or instant-coffee granules
1 teaspoon vanilla extract
1/2 teaspoon salt
4 large eggs
1 cup all-purpose flour
3/4 cup semisweet chocolate chips

Instructions

Preheat oven to 375 degrees F.

Line a 15 by 10 by 1-inch baking pan with foil, allowing 2 inches of foil to hang
over ends of pan, and grease foil well (except overhang) with 1 tablespoon butter.
Melt remaining 11 tablespoons butter with unsweetened chocolate in a large metal
bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl
from heat and whisk in sugar, espresso powder, vanilla, and salt (mixture will be
grainy), then add eggs 1 at a time, whisking after each addition until batter is
smooth.

Toss together flour and chocolate chips in another bowl and add to batter,
stirring until just combined.

Spread batter evenly in baking pan and bake in middle of oven until top is firm

and edges just begin to pull away from sides of pan, about 20 minutes (do not
overbake).

Cool in pan on a rack 5 minutes, then carefully lift brownies from pan by grasping
both ends of foil and transfer to rack to cool 10 minutes more. Cut into 32
squares and lift brownies off foil with a spatula.