Espresso & Dark Chocolate Brownies

Directions

1. Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together the flour, salt and cocoa powder; set aside.
2. In a medium skillet, add the chopped chocolate pieces, butter, espresso powder and espresso liqueur and place on medium heat, stirring constantly until chocolate and butter melt completely and the result is a thick, creamy blend. Remove from heat and quickly mix in the sugar until melted and well blended.
3. In a small bowl, whisk the eggs and vanilla until well blended; set aside. Once the chocolate mixture has cooled completely (be sure it is cooled when you incorporate the eggs, there is a risk the eggs will curdle and ruin the mixture); slowly fold in the eggs, 2 to 3 at a time into the chocolate mixture using a large spatula until well blended into a smooth and creamy texture. This mixture should seem to have a custard or pudding-like feel to it with a rich, dark chocolate color.
4. Take the flour mixture and add about 1/3 of it into the chocolate mixture; slowly fold in until well blended. Do this with the remaining flour mixture in two more portions until all is combined and very smooth. Now fold in the chocolate chips to add the final depth of chocolate flavor to the brownies and combine well (do not over mix at this point.)
5. Grease an 8" x 12" rectangular metal pan* and add the last mixture into the pan. Place in a preheated oven on the middle rack for about 30 minutes (rotate the pan 15 minutes into the cooking process for best results) until a toothpick inserted in the pan comes out clean with just a few moist crumbs attached.
6. Let them cool and then cut in small bite-size pieces to serve immediately. You can place them in a well-sealed container in your refrigerator or freezer for extended storage.