- 8 oz semisweet chocolate, coarsely chopped
- 1 C flour
- 1/4 C Dutch-process cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 5 Tbsp unsalted butter, softened, but still firm
- 3/4 C packed light brown sugar
- 1/4 C sugar
- 2 large eggs
- 1 tsp vanilla
- 1 tsp instant espresso powder (I omitted)
Metl chocolate either in a saucepan in a 250 degree oven for 15 minutes or in a glass bowl in microwave at 50 percent power for 3 minutes, stirring after 2 minutes. Or melt in a doulbe boiler. Set aside. Sift together the flour, cocoa, baking powder, adn salt onto a piece fo waxed paper. Set aside. Heat oven to 350
In a large bowl, cream the butter with an electic mixer on high speed for 4-5 minutes, or until light and fluffy. Scrape down the sides of the bowl. Lightly whisk an egg with a fork and then add to the creamed butter, beating 30 seconds. Repeat with second egg. ADd vanilla and espresso powder adn beat to incorporate for about 20 seconds. Add the melted chocolate and beat another 30 seconds. Scrape down the sides of the bowl. Add the dry ingredients and beat on the lowest speed until well mixed.