8 ounces unsweetened chocolate
2 sticks unsalted butter
5 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 teaspoon instant espresso powder
3 3/4 cups sugar
1 2/3 cups all-purpose flour
Adjust an oven rack in the lower third of the oven and preheat oven to 375 degrees. Line a 9x13" pan with parchment paper. Melt the chocolate and butter in heat proof bowl set over a saucepan with an inch or so of simmering water, stirring occasionally. When combined, remove from heat and set aside.
In the large bowl of an electric mixer, beat the eggs and the vanilla extract, salt, expresso powder and sugar at high speed for 10 minutes. On low speed, add the chocolate mixture and beat only until combined. Remove the bowl from the mixer and pour the batter into the prepared pan.
Bake for 35-40 minutes, turning the pan halfway through to insure even baking. When done the cake will have a firm crust but will appear underbaked when tested with a toothpick.
Remove the pan from the oven and cool completely on a rack. Remove the brownies from the pan and remove the parchment. Wrap well and refrigerate for a few hours or overnight before cutting into bars. Makes 32 brownies.