CHOW's Intense Brownies Recipe

• 6 ounces bittersweet chocolate (not unsweetened)
• 8 tablespoons unsalted butter (1 stick)
• 2 large eggs, at room temperature
• 1 cup granulated sugar
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1 teaspoon brewed espresso (optional)
• 1/4 teaspoon plus 1/8 teaspoon fine salt
• 1 cup all-purpose flour

1. Heat the oven to 350 degrees F and arrange a rack in the middle.
2. Line an 8-by-8-inch glass baking dish with aluminum foil.
3. Combine the chocolate and butter in a medium saucepan and cook over medium-low heat, stirring frequently, until evenly melted.
4. Remove from the heat and let cool to room temperature.
5. Combine the eggs, sugar, cocoa powder, vanilla, espresso (if using), and salt in a large bowl and briefly stir until just evenly incorporated.
6. Add the cooled chocolate and mix until uniform in color.
7. Add the flour and stir until just incorporated (no white streaks should remain).
8. Transfer the batter to the prepared baking dish and bake until a tester inserted into the center of the brownies comes out clean, about 25 to 30 minutes.
9. Remove from the oven and let cool completely before cutting.

bittersweet chocolate, unsalted butter, eggs, sugar, cocoa, vanilla, espresso, salt, flour

Taken from www.chowhound.com/recipes/chows-intense-brownies-10451 (may not work)