Adapted from Maida Heatter
8 ounces unsweetened chocolate, chopped
2 sticks butter, cut into chunks
1 tablespoon vanilla
1 teaspoon almond extract
1/8 teaspoon salt
2 1/2 tablespoons instant espresso powder (I use Medagalia Doro brand)
3 3/4 cups sugar
1 2/3 cups flour
Preheat oven to 425º. Line 9 x 13 pan with aluminum foil, then spray with Pam.
Melt chocolate and butter in microwave...using 30 second intervals and stirring till smooth and melted. Mine took 2 minutes total. Set aside.
In a large bowl, beat eggs, vanilla, almond extract, salt, espresso, and sugar on high for 10 minutes. Mix in chocolate till combined. Add flour and mix just till blended.
Pour into prepared pan. Bake for 15 minutes, then lightly cover with foil and bake another 15-20 minutes. Do not bake any more. Toothpick inserted in the middle will come out wet and covered with crumbs.
Let cool at room temperature. Carefully invert onto wire rack. Remove pan and foil. Cover with a baking sheet and invert again. Cover with plastic wrap and refrigerate overnight. Brownies are too gooey to be cut at room temperature.
To cut, first trim any dark or dry edges. Then cut in half crosswise with a serrated knife. Cut into 24-32 brownies, washing and drying knife as needed. Wrap individual bars in plastic wrap or foil, or put into an airtight container. Store and serve cold.