Chocolate Espresso Brownies

makes 8 heart-shaped or 12 square brownies

1 1/2 cups semisweet chocolate morsels

2 ounces bittersweet chocolate, chopped

8 tablespoons (1 stick) unsalted butter

1 1/2 cups unbleached all-purpose flour

3 tablespoons cocoa powder, sifted

1 teaspoon baking powder

1 teaspoon fine sea salt

2 tablespoons instant espresso

1 cup granulated sugar

3 eggs

2 teaspoons vanilla extract

powdered sugar, for garnish

1. Preheat the oven to 350 degrees. Line an 11x17 baking pan with parchment paper. Lightly grease with cooking spray or butter.

2. Melt the chocolates and butter in a microwave-safe bowl, 2-3 minutes. Stir until smooth.

3. In a large bowl, whisk together the flour, sifted cocoa powder, baking powder, salt, and espresso powder. Set aside.

4. Using an electric mixer, beat together the sugar, eggs, and vanilla until well-combined and light yellow in color, about 2 minutes. Beat in the melted chocolate mixture. Slowly stir in the flour mixture until completely combined.

5. Spoon the batter into the prepped baking pan and bake for 25-30 minutes, or until a toothpick inserted 2 inches from a side comes out clean. Allow the brownies to cool completely before removing them from the pan. Use a cookie cutter to cut the brownies into a heart shape, and sprinkle with powdered sugar.