I loved these brownies from Bake From Scratch. They are easy and taste delicious. The brownies have a cake-like constancy and a fudge center. They are decadently rich but well worth the calories.  

Ingredients

• 8 ounces (226 grams) 60% cacao bittersweet chocolate, chopped
• ¾ cup (170 grams) unsalted butter, cubed
• 1 cup (200 grams) granulated sugar
• ¾ cup (165 grams) firmly packed dark brown sugar
• 1¼ cups (156 grams) all-purpose flour
• 3 tablespoons (15 grams) unsweetened cocoa powder, sifted
• ¾ teaspoon (2.25 grams) kosher salt
• ¾ teaspoon (1.5 grams) instant espresso powder
• 4 large eggs (200 grams), room temperature and lightly beaten
• 2 teaspoons (8 grams) vanilla extract

Instructions

• Preheat the oven to 325°F (170°C). Spray an 8-inch square baking pan with cooking spray. Line the pan with parchment paper, letting the excess extend over the sides of the pan.
• On top of a double boiler, combine chocolate and butter. Cook over simmering water, stirring occasionally, until melted and smooth. Turn off the heat and whisk in sugars until well combined. (The Mixture will not be completely smooth.) Remove from heat and let cool slightly, 3 to 5 minutes.
• Whisk together flour, cocoa, salt, and espresso powder in a medium bowl.
• Slowly add eggs to the chocolate mixture, whisking until combined. Whisk in vanilla. Fold in the flour mixture just until combined. Spread the batter in the prepared pan.
• Bake until a wooden pick inserted in the center comes out with a few moist crumbs, 50 to 55 minutes. Let cool in the pan for 15 minutes. Using excess parchment as handles, remove from the pan and let cool completely on a wire rack before cutting into bars. Refrigerate in an airtight container for up to 6 days. Let it come to room temperature before serving.

Enjoy!