1 1/4 c. flour
1 tsp. salt
2 tbsp. unsweetened cocoa powder
11 oz. semisweet or bittersweet chocolate, coarsely chopped
1 c. (2 sticks) unsalted butter
1 tsp. instant coffee granules (I used decaf)
1 1/2 c. sugar
1/2 c. packed brown sugar
2 tsp. vanilla
Preheat oven to 350 degrees. Butter the sides and bottom of a 9x13 glass baking dish.
In a medium bowl, whisk the flour, salt, and cocoa powder together.
Put the chocolate, butter and instant coffee in a large microwave safe bowl and microwave for one minute. Remove and stir or whisk, then repeat until chocolate is completely melted and all ingredients are incorporated. Add the sugars and whisk until completely combined.
Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter or your brownies will be more cakey than fudgey.
Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula, fold the flour mixture into the chocolate until just a bit of the flour is visible.
Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them into squares or triangles.