Brownie Espresso Delight

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For moist brownies, use semisweet chocolate rather than chocolate chips and make sure not to overbake.

Ingredients:

1/2 cup unbleached all-purpose flour

1/2 tsp. baking powder

2 Tbsp. cocoa powder

1 Tbsp. warm water

1 Tbsp. vanilla extract

1/2 tsp. instant espresso powder

2 Tbsp. unsalted margarine

3 oz semisweet chocolate, chopped fine

1/2 cup sugar

1/8 tsp. salt

1 large egg, lightly beaten

Instructions:

1. Place the oven rack in the middle rack and heat the oven to 350 degrees F.  Line an 8" square pan with parchment paper.

2. Whisk flour and baking powder together in a small bowl and set aside. 

3. In a separate bowl, whisk the cocoa, water, vanilla and espresso powder together and set aside.

4. Microwave the margarine and chocolate together in a medium microwave-safe bowl on 50 percent power until melted, about 1 minute.  Whisk until the mixture is smooth

5. Whisk in the sugar and salt until completely incorporated.  Whisk in the cocoa mixture, then whisk in the egg.  Stir in the flour mixture until just incorporated.  Do not over mix.

6. Pour batter into the prepared pan and smooth the top.  Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 20 to 25 minutes, rotating the pan halfway through baking.  Do not overbake.

7. Cool completely on wire rack, about 1 hour, lift brownies out of pan by grasping onto the parchment paper, and cut into 12 brownies.