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 sugar
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½ cup light brown sugar
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¼ teaspoon salt
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3 eggs
Directions
- Heat oven to 350º
- 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, one at a time, beating well after each addition and then beating at high speed for one additional minute. Gently stir in flour mixture just until combined
- Pour batter into prepared pan. Bake for 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.
