Death By Mocha Brownies

 

4 large eggs

1 cup Hershey's Special Dark Cocoa powder (classic unsweetened powder can be used, but brownies won't be as dark, rich, and fudge-like)

2 ounces (1/2 bar) unsweetened chocolate baking bar (like Hershey's)

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon espresso powder or instant coffee

1 tablespoon pure vanilla extract

1 cup (2 sticks) unsalted butter

2 1/4 cups granulated sugar

1 1/2 cups all-purpose flour

 

 

Preheat the oven to 350°.

Lightly grease a 9 x 13 pan

 

In a large bowl beat the eggs, cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

 

In a medium-sized microwave-safe bowl, microwave the butter, baking chocolate, and sugar until the mixture is hot (about 110° to 120°) but not bubbling. As you stir all the chocolaty goodness, it'll become shiny. You want to dissolve the sugar so that the top of the brownies develops a nice shiny crust.

 

Add the hot chocolate mixture to the egg and cocoa mixture and stir until smooth.

 

Add the flour and stir until smooth.

 

Spread the batter into the pan.

 

Bake the brownies for about 25 to 28 minutes until a toothpick inserted into the middle comes out with a few moist crumbs. You don't want to overcook them and have them end up dry.

 

Cool, cut, get a big glass of milk, and enjoy!