Espresso Brownies

• 8 ounces bittersweet chocolate
• 8 tablespoons unsalted butter, softened
• 1 12 cups sugar
• 5 extra large eggs, lightly beaten
• 4 tablespoons freshly brewed espresso coffee, at room temperature
• 12 cup all-purpose flour, plus
• 1 tablespoon all-purpose flour
• 34 cup unsweetened cocoa powder, plus a little extra for dusting

1. Preheat oven to 350; grease and line a 9-inch square pan with parchment paper (leave an overhang so you can easily remove brownies to cooling rack).
2. Break up the bittersweet chocolate and put it in a heatproof bowl ; set the bowl over a pan of steaming water and melt gently, stirring frequently.
3. Do not let the base of the bowl touch the water.
4. Remove the bowl from the pan and set aside until needed.
5. Put the soft butter and sugar in a mixing bowl and beat with a hand-held electric mixer unitl light and fluffy.
6. Gradually beat in the eggs, followed by the coffee.
7. Sift the flour and cocoa into the bowl and stir inches.
8. Add the melted chocolate and mix inches.
9. Transfer mixture to the prepared pan; spread evenly, and level the surface.
10. Bake in oven for about 25 minutes until a pick comes out just clean; remove the pan from the oven.
11. Leave to cool in the pan for 10 minutes before lightly dusting with cocoa powder, removing and cutting into 20 pieces.
12. Serve warm or at room temperature with cream for pouring, if liked.
13. Once cool, store in an airtight container and eat within 5 days.

bittersweet chocolate, unsalted butter, sugar, eggs, freshly brewed espresso coffee, flour, flour, cocoa

Taken from www.food.com/recipe/espresso-brownies-484883 (may not work)