Author Notes
These are a twist on a recipe from one of my mother's favorite cookbooks, The Everyday Gourmet. I've added espresso powder and subtracted the nuts, because that's how I roll. (Oh, and, Jane? That's my mom!) —queenie_nyc
Ingredients
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4 ounces
unsweetened chocolate
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1 cup
butter
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4
eggs
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2 cups
sugar
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1 1/2 cups
flour
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1 tablespoon
instant espresso powder
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1 teaspoon
baking powder
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1/2 teaspoon
salt
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6 ounces
semi-sweet chocolate chips
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2 teaspoons
vanilla extract
Directions
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Pre-heat the oven to 350°F. Grease a 13x9 baking pan and set aside.
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Melt the butter and chocolate together in a double-boiler set over very low heat. Allow to cool slightly.
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Beat the eggs and sugar together until pale yellow. Add the cooled chocolate mixture and beat until well-combined. Mix in the flour, espresso powder, baking powder and salt and stir until combined. Fold in the chocolate chips and vanilla.
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Pour the batter into the prepared pan and back 25-30 minutes, until just set in the center. Allow to cool on a rack before cutting.
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