Triple-Chocolate Espresso Brownies

Name: Triple-Chocolate Espresso Brownies
Yield: Makes 64 one-inch brownies
Ingredients: 5 ounces (142 grams), semisweet chocolate or bittersweet chocolate, chopped; 2 ounces (57 grams), unsweetened chocolate, chopped; 8 tablespoons, unsalted butter (1 stick), cut into quarters; 3 tablespoons, cocoa powder; 1 1/2 tablespoons, instant espresso powder or coffee powder; 3 , large eggs; 1 1/4 cups, granulated sugar (8.75 ounces/248 grams); 2 teaspoons, vanilla extract; 1/2 teaspoon, table salt; 1 cup, unbleached all-purpose flour (5 ounces/142 grams)

Desserts or Baked Goods
Chocolate
Brownies & Bars

Appears in Cook's Illustrated May/June 2000, America's Test Kitchen TV

Baking brownies with a moist, velvety texture, a hint of chew, and deep chocolate flavor is no piece of cake. The secret lies in the perfect balance of ingredients and three different types of chocolate.

SERVES Makes 64 one-inch brownies

TIME 1 hour, plus 2 hours cooling

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