Categories: baking, dessert

Ingredients

• 2 sticks (1/2 lb) unsalted butter
• 5 oz unsweetened chocolate
• 2 tablespoons instant-espresso powder
• 2 cups sugar
• 1 teaspoon pure vanilla extract
• 5 large eggs
• 1 cup all-purpose flour
• 1 tablespoon cinnamon
• 1/2 teaspoon salt

Directions

1. Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.

2. Melt butter and chocolate with espresso powder in a 3-quart heavy saucepan over low heat, whisking until smooth. Remove from heat and cool to lukewarm. Whisk in sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.

3. Whisk together flour, cinnamon, and salt, then whisk into chocolate mixture.

4. Spread batter in pan and bake until a wooden pick inserted in center comes out with crumbs adhering, 25 to 30 minutes. Cool completely before cutting.

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