Decadent Mocha Butterscotch Brownies

• 6 tablespoons unsalted butter, plus more for pan
• 1 cup semisweet chocolate chips
• 1 tablespoon instant coffee powder
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/2 cup butterscotch morsels

1. 1. Grease an 8-inch square baking pan. Line pan with parchment paper, allowing for 2-inch overhang on two opposite sides. Butter the parchment paper (excluding the overhang), then set pan aside.
2. 2. Preheat oven to 350 degrees.
3. 3. Put butter, chocolate chips, and coffee powder in a heatproof bowl set over a pan of simmering water or use a double boiler. Stir until butter and chocolate melt. Let cool for 5 minutes.
4. 4. Mix together flour, baking powder, and salt in a medium bowl; set aside.
5. 5. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with a whisk attachment. Mix on medium speed until pale, about 4 minutes. Add chocolate-coffee mixture, and mix until combined. Reduce speed to low. Add flour mixture, and mix until combined. Mix the butterscotch morsels into the batter.
6. 6. Pour batter into prepared pan and spread evenly. Bake for about 40 minutes, or until a cake tester inserted into the brownies comes out clean (not wet, though there may be a few crumbs.) Let cool in pan for about 15 minutes. Lift brownies out and let cool completely on a wire rack before cutting into squares.

unsalted butter, chocolate chips, coffee powder, flour, baking powder, salt, sugar, eggs, vanilla, butterscotch morsels

Taken from www.epicurious.com/recipes/member/views/decadent-mocha-butterscotch-brownies-1213372 (may not work)