Brownies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

• Line a 9” x 13” baking pan with foil, and spray the foil with nonstick cooking spray. Preheat the oven to 350 F.

Step 2

• Combine the butter and chopped semi-sweet chocolate in a large microwave-safe bowl. Melt them together in 30-second increments, stirring after every 30 seconds to prevent overheating. Once melted and smooth, let it cool to room temperature.

Step 3

• Whisk in the eggs one at a time, then whisk in the instant espresso, vanilla, and granulated sugar. Continue to whisk until the texture smooths and thickens and the batter becomes glossy, like pudding. Finally, add the flour, baking powder, and salt, and stir in gently with a spatula until no streaks of flour remain.

Step 4

• Scrape the batter into the prepared pan and smooth it into an even layer. Bake the brownies for 15 minutes, then remove the pan from the oven and gently rap it on the counter to release any air bubbles. Return it to the oven and bake for an additional 5 minutes (20 minutes of baking total), or until a toothpick inserted into the center comes out with just a few moist crumbs attached.

Step 5

• Let the brownies cool completely, then use a 2 ¾” circular cutter to cut out 10 brownie circles. If the tops of the brownies are uneven, gently press down on them to flatten them out.

Step 6

• Place the brownie circles on a covered baking sheet and freeze them until you’re ready to use them.