Decadent Dark Chocolate Espresso Brownies

Ingredients

• Unsalted butter (1/2 cup (1 stick))
• Dark chocolate (70% cocoa or higher) (8 ounces, chopped)
• Granulated sugar (1 cup)
• Large eggs (2)
• Vanilla extract (1 teaspoon)
• Espresso powder (2 teaspoons)
• All-purpose flour (1/2 cup)
• Cocoa powder (1/4 cup)
• Salt (1/4 teaspoon)
• Heavy cream (1/2 cup)
• Dark chocolate (for ganache) (4 ounces, chopped)

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, allowing some overhang for easy removal.
2. In a medium saucepan over low heat, melt the butter and chopped dark chocolate together, stirring constantly until smooth and combined. Remove from heat and allow to cool slightly.
3. Once cooled, stir in the granulated sugar, eggs, vanilla extract, and espresso powder until well combined.
4. In a separate bowl, whisk together the flour, cocoa powder, and salt until evenly mixed.
5. Gradually fold the dry ingredients into the chocolate mixture until just combined. Be careful not to overmix; a few lumps are okay.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Allow the brownies to cool completely in the pan on a wire rack.
9. Meanwhile, prepare the dark chocolate ganache. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
10. Remove from heat and add the chopped dark chocolate to the cream. Let sit for 2 minutes, then whisk until smooth and glossy.
11. Once the brownies are completely cool, spread the dark chocolate ganache over the top. Allow the ganache to set at room temperature for about 30 minutes before cutting the brownies into squares.