Ingredients
- 1/4 cup instant coffee powder
- 2 tablespoons hot water
- 2/3 cup all-purpose flour, plus additional for the pan
- # tablespoons unsweetened cocoa powder, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt12 tablespoons unsalted butter, at room temperature (plus additional for the pan)
- 6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped (or semisweet chocolate chips)
- 4 large eggs, room temperature
- 1 1/3 cups sugar
- 1 teaspoon vanilla extract
Directions
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In a small bowl, stir the coffee powder and hot water until the powder is thoroughly dissolved and the mixture is smooth, about 1 minute; set aside to cool.
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Position oven rack in the lower third of the oven; preheat to 350°; butter and flour a 9×13 inch baking pan; set aside.
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In a bowl, whisk the flour, cocoa powder, baking soda, and salt until combined; set aside.
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Place the butter and chocolate in the top of a double boiler set over simmering water; stir constantly until half the butter and chocolate is melted.
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Remove the top of the double boiler, then continue stirring, away from the heat, until the chocolate and butter are completely melted.
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In a slow thin stream, stirring all the while, pour in the coffee mixture, stir until the mixture is smooth and uniform, about 2 minutes; let cool 10 minutes.
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In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer on medium speed; continue beating until pale yellow and thick, about 6 minutes.
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Slowly pour in the chocolate mixture, beating all the while on medium speed and scraping down the sides of the bowl as needed.
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Continue beating until the mixture is smooth, about 2 minutes.
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With a wooden spoon or rubber spatula, stir in the flour mixture just until incorporated; do not beat.
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Pour the batter into prepared pan, spreading it gently to the corners.
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Bake for 25 minutes or until a pick comes out with a few moist crumbs attached; set pan on rack to cool for at least 30 minutes.
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Cut brownies into 24 pieces while they are still in the pan; carefully removed them with an offset spatula.
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Serve immediately or let cool completely.
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**These brownies are good on their own or can be frosted with a mocha frosting.