Ingredients
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½ cup all-purpose flour
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¼ teaspoon baking powder
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Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat
½ cup
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6 ounces dark chocolate, coarsely chopped
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1 teaspoon espresso powder
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1 teaspoon pure vanilla extract
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½ cup granulated sugar
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½ cup firmly packed light brown sugar
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¼ teaspoon salt
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3 ½ large eggs
Directions
- Heat oven to 350º F.
- Line 9-inch square baking pan with aluminum foil, extending foil over edges. Set aside.
- Whisk together flour and baking powder in small bowl. Set aside.
- Place butter and chocolate in large microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until chocolate is melted. Stir in espresso powder, vanilla, sugar, brown sugar and salt until well combined. Add eggs, 1 at a time, beating well after each addition and then beating at high speed for 1 additional minute. Gently stir in flour mixture just until combined
- Pour batter into prepared pan. Bake 20 minutes or until a toothpick inserted in center comes out with just a few moist crumbs. Cool 20 minutes
- Refrigerate until serving. Lift brownies out of pan, using foil ends. Cut into 16 squares.
