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Ingredients
| 5 ounces | unsalted butter |
| 7 ounces | bittersweet chocolate, melted |
| 1 cup | sugar |
| 2 tsp | vanilla extract |
| ¼ tsp | salt |
| 1 tbsp | cocoa powder |
| 2 large | egg |
| 2 tbsp | warm water |
| 1 tsp | instant espresso powder |
| 2/3 cup | cup of all purpose flour |
Instructions
- 1
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Preheat oven to 350. Spray an 8 by 8 inch square pan with non stick cooking spray and lay the bottom with parchment paper. Set aside.
- 2
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In a small cup mix together the warm water with the instant espresso powder, set aside.
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- 3
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In a large bowl whisk together the sugar and butter until fluffy. Add the eggs, vanilla extract and espresso mixture. Beat until all is combined.
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- 4
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Add the melted chocolate and whisk, add the dry ingredients and mix everything together until it’s incorporated but don’t over mix.
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- 5
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Pour batter into your prepared pan.bake for about 40 to 45 minutes or when a toothpick inserted in the middle comes out with moist crumbs.
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- 6
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Cool for about 5 minutes in the pan and then transfer them to a cooling rack to cool completely.
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Recooks
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