- 1 cup (4.5 oz) all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon espresso powder
- 1 pound 70 percent cacao chocolate, chopped
- 2 1/2 cups sugar
- 3/4 cup (6 oz) unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoons kosher salt
- 5 large eggs, warmed in a water bath to 80-90 degrees F
Butter 12 standard cupcake cups or one 9 by 13 in baking pan and dust with sifted cocoa. Tap out the excess cocoa.
Preheat the oven to 350 degrees F.
Sift together the flour, baking powder, and espresso powder into a bowl, set aside.
In a large microwave bowl, combine the chocolate, sugar, butter, vanilla and salt. Microwave on high for 1 minute, then stir. Continue for 1 minute intervals until the chocolate is completely melted.
While still warm, transfer the chocolate mixture to the bowl of a stand mixer fitted with a paddle attachment. Mix on low for 30 seconds, then add the eggs, one at a time, beating after each addition until well combined and shiny. Add the flour, mixture and beat until just combined. Raise the speed to medium and beat for another 30 seconds until the batter is shiny. It will be very liquid.
Scoop the batter into the prepared pan. If it is still warm, it should flow to the edges. If it has cooled, use your offset spatula to smooth it into place. Bake the brownies until they begin to pull away form the sides of the pan and a tester in the center comes out clean, 18 to 20 minute for cupcakes or 40 to 45 minutes for the 9 by 13 in pan.
Remove from the oven and immediately transfer the cupcakes from the pan to wire racks to cool. If using the baking pan, let the brownies cool in the pan for about 20 minutes. then cut them while still a tad warm into roughly 2 in squares. Store in airtight containers for up to 1 week.