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Preheat an oven to 350˚F. Line an 8-inch-square glass baking dish with parchment paper and coat with cooking spray.
Fill a medium saucepan halfway with water. Place a medium heatproof glass bowl on top of the saucepan to make a double boiler. Place the double boiler over medium heat. Add the butter, chocolate and sugar to the glass bowl and melt, stirring occasionally, until smooth. Remove from heat and let cool.
Once the chocolate mixture is cool to the touch, but still a bit warm, whisk in the eggs. Beat vigorously until mixture comes together and starts to pull away from the sides of the pan.
Whisk together the flour, cocoa powder and baking powder, then mix into the chocolate mixture until smooth. Mix in the instant espresso powder and salt. Once smooth, pour into the prepared baking dish.
Bake for 25 minutes. Remove from the oven and place in the refrigerator to cool. Once cool, cut the brownies into 16 squares.