Salted Chocolate Espresso Brookies

• 10 ounces bittersweet chocolate, roughly chopped
• 6 tablespoons unsalted butter
• 2 tablespoons instant espresso powder
• 1/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 large eggs
• 3/4 cup sugar
• 1 teaspoon pure vanilla extract
• Sea salt, for sprinkling

1. Melt 8 ounces of chocolate, the butter, and espresso powder in the top of a double boiler placed over simmering water, stirring until smooth and melted. Remove from the heat and let cool slightly.
2. Whisk together the flour, baking powder, and salt in a small bowl to combine.
3. Whisk together the eggs, sugar, and vanilla extract in a medium bowl to combine. Add the melted chocolate mixture and whisk until fully incorporated. Fold in the flour mixture and remaining 2 ounces of chocolate and mix until just combined. Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
4. Preheat the oven to 325u0b0F and line a few baking sheets with parchment paper. Using a small ice cream scoop, drop the dough onto the baking sheets, spacing the cookies 1-inch apart. Bake for about 10 minutes, until the tops are dry and cracked. Remove from the oven and top each cookie with a pinch of sea salt. Let cool for 5 minutes, then transfer the cookies to a wire rack and let cool completely.

bittersweet chocolate, unsalted butter, espresso powder, flour, baking powder, kosher salt, eggs, sugar, vanilla, salt

Taken from food52.com/recipes/30588-salted-chocolate-espresso-brookies (may not work)