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Preheat an oven to 350˚F. Line an 8-inch-square glass baking dish with parchment paper and coat with cooking spray.
Fill a medium saucepan halfway with water. Place a medium heatproof glass bowl on top of a saucepan to make a double boiler. Place over medium heat. Add the butter, chocolate chips and sugar to the glass bowl and melt, stirring occasionally, until smooth. Remove from heat and let cool.
Once the chocolate mixture is cool to the touch, but still a bit warm, add in the eggs and beat vigorously until mixture comes together and starts to pull away from the sides of the pan.
Whisk together the flour, cocoa powder, baking powder and baking soda, then mix into the chocolate mixture. Add in the instant espresso powder and salt. Once smooth, pour into the prepared baking dish.
Bake for 30 minutes. Remove from the oven and let cool completely before removing the brownies from the pan. Cut the brownies into 16 squares.