Ingredients:
1/2 cup flour
1/2 teaspoon baking powder
2 tablespoons cocoa powder
1 tablespoon warm water
1 tablespoon vanilla
1/2 teaspoon instant espresso powder
2 tablespoons butter
3 ounces semisweet chocolate, finely chopped
1/2 cup sugar
1/8 teaspoon salt
1 large eggs, lightly beaten
Directions:
Set oven to 350 degrees (adjust oven rack to middle position).
Line an 8-inch square metal baking pan with parchment paper or foil, then spray lightly with cooking spray.
In a small bowl whisk together flour and baking powder; set aside.
In another bowl whisk cocoa powder, water, vanilla and espresso powder; set aside.
In a medium microwave-safe bowl microwave the butter and chopped chocolate together on 50% power until melted (about 1 minute); whisk until the mixture is smooth, then add in sugar and salt and whisk until completely combined.
Add in the cocoa mixture and then the egg; whisk until combined.
Stir in the flour mixture until JUST incorporated (do not overmix!).
Pour the batter into prepared baking pan and smooth out on top.
Bake for about 20-25 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs attached (rotate the pan about halfway through baking, do not overbake the brownies).
Servings: 12
Time preparation: 10 min.
Time total: 35 min.