Categories: cookie bars-bownies

Ingredients

• 1 1/4 cups all-purpose flour
• 2 Tbsp. unsweetened cocoa powder
• 1 tsp. kosher salt
• 11 oz. quality dark chocolate (60-72% cacao),
• coarsely chopped
• 1 cup unsalted butter, cut into 1 inch cubes
• 1 tsp. instant espresso coffee powder
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 5 eggs, room temperature
• 2 tsp. vanilla
• 1 recipe Chocolate Ganache (optional)

Directions

1. Preheat oven to 350 degrees. Butter sides and bottom of a 3-quart baking dish or 13×9×2 inch baking pan; set aside.
2. In a medium bowl whisk together flour , cocoa powder, and salt; set aside.
3. Place chocolate, butter and espresso powder in a large heatproof bowl. Set over a pan of barely simmering water ( bottom of bowl should not touch water). Heat and stir until chocolate and butter are melted and combined.
4. Remove from heat, keeping bowl over water. Add sugars; whisk until completely combined. Remove bowl from water. Let cool to room temperature.
5. Sprinkle flour mixture over chocolate mixture. Using a spatula (not a whisk), fold until just a trace amount of flour mixture is visible.
6. Pour into prepared dish; smooth top with spatula. Bake 25 to 30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs, rotating pan halfway through. Cool on wire rake. Top with Chocolate Ganache, if desired.

7. makes 24 brownies

8. Chocolate Ganache: Place 6 oz. coarsely chopped dark chocolate in a heatproof bowl. heat 1/2 cup heavy cream in a saucepan over medium heat just until bubbles form around edge; pour over chocolate. Let sit 1 minute. Whisk until smooth. Pour over cooled brownies. Spread into an even layer. Let sit 10 minutes. Refrigerate 15 minutes to set.

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