Super Fudgy Brownies

This whole pregnant “thing” is making me nuts. I can handle the growing belly and the swollen feet. I don’t mind the frequent trips to the bathroom or the stretch marks. What is killing me is the pining for chocolate. It never stops and it is making me crazy. So here is my latest chocolate indulgence and I am sure there will be many more until mid June.



1 cup flour
1/4 cup Dutch-process cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, cut into pieces
8 oz semisweet chocolate, chopped
1 tsp instant espresso powder
1 1/4 cups sugar
3 large eggs

Set oven to 350 degrees.

Spray a 9-inch square baking pan with non-stick spray. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Spray paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt. Set aside.

Place butter, chocolate and espresso powder in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture, mix just until moistened (do not overmix). Transfer batter to prepared pan and smooth top.

Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 45 to 55 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.

Rookie's Notes: The espresso powder is optional. Using a small amount enhances the chocolate flavor. If you use more, you get a mocha flavor. It's all up to you.