Cappuccino Brownies

Makes 36 brownies 

1 pound dark brown sugar
1 ½ sticks (¾ cups) unsalted butter
2 tablespoons instant espresso coffee
2 eggs, room temperature
2 tablespoons vanilla extract
2 cups  all-purpose flour
2 teaspoons baking powder
12 ounces semi-sweet chocolate chips 

Preheat oven to 375 degrees Fahrenheit. Grease and flour a 13- by 9-inch baking pan. 

Dissolve instant espresso into 1 tablespoon of boiling water. Set aside.

Heat butter and sugar together in glass bowl over a pan of hot water on the stove or in the microwave until completely dissolved. We prefer the microwave method because it's easier and cleaner. Beat until the sugar/butter mixture is smooth. Add in the dissolved coffee and allow the mixture to cool.

In a separate bowl, sift together baking powder and flour.

Once cooled, add the eggs and vanilla to the sugar/butter/coffee mixture and blend well. Then, stir in the flour mixture until blended and then add the chocolate chips. Turn into baking pan. 

Bake for 25 minutes. These brownies are best slightly under-done. Seriously. Do not even think about over-baking these.

Allow to cool for at least 10 minutes before cutting and serving. PS- They are good frozen too. Yum!