Double Chocolate Brownies

This recipe is based on Dories Greenspan’s recipe from Baking cookbook.

• 1/4 cup all purpose flour

• 1/2 tsp. ground cinnamon

• 1/4 tsp. sea salt

• 1 stick (8 tbsp.) unsalted butter, room temperature, cut into 6 pieces

• 1/2 cup unsweetened cocoa powder, such as Hershey’s

• 2 tsp. instant espresso powder

• 1 large eggs, at room temperature

• 1 cup sugar

• 1 tsp. pure vanilla extract

• 2/3 cup semi-sweet chocolate chips, such as Guillard

Preheat the oven to 325F. Line a 8 inch square pan with parchment paper (it’s ok if it stick over the sides) and spray with cooking spray. Set aside. Whisk the flour, cinnamon and salt together in a bowl. Put the butter in a bowl and microwave for 30-45 seconds till almost melted. Remove and stir till melted. Add in the espresso powder and cocoa powder. Stir in the sugar and vanilla. It will look grainy but that’s ok, it will come together in the end. Add one egg at a time, mixing well. Add in the dry ingredients and chocolate chips. Pour into pan and even out.

Bake for 30 minutes till the crust is papery but will be gooey in the middle - that’s ok it will continue to cook after you take it out of the oven. Remove from the oven and allow to cool for at least 30 minutes. Remove from the pan, peel off the paper and cut into squares. Makes 20 brownies.

Pair with a rich California (Paso Robles) Cabernet Sauvignon or a dessert wine such as Banyuls.