Better Than Man Catcher Brownies! (really)

Because I love to bake, and it was Mother's Day, I decided to try this new recipe I found online while I was blog-stalking. They were SOOOO good that I had to post yet again another brownie recipe. Maddy was right today when they asked her in church what her mom's favorite treat was...brownies!

I also included this little introduction that Ann used in her blog because she describes them so well. I also omitted the espresso powder in mine and they still were awesome!



Bow To Me Brownies

Now, these are really incredible. Did you hear that? INCREDIBLE. I've really been wanting to find a great brownie recipe - but every time I'd ask Tony if he wanted brownies, he was all "nah, brownies are just blah, just kinda boring". Well, OKAY then. Like I was born yesterday and couldn't smell the stench of reverse psychology all over THAT statement. Or, he was just a man making a statement. In any case, I was up for the challenge - real or imagined. And I triumphed and it was glorious and Tony literally got down, bowed to me, and kissed my feet. Well, okay, I imagined that last part, but they were glorious - there were tiny molten pockets inside; they were a tad gooey, a tad fudgy, a tad crumbly, moist. Oh, how we loved them, people at work loved them - it was love, love, love! I don't know how I'll ever bake any other brownie.

1/2 lb. unsalted butter
1 c. semi-sweet chocolate chips for melt
2 c. semi-sweet chocolate chips, unmelted
3 oz. unsweetened chocolate
3 extra large eggs
1 tbsp. + 1 heaping tsp. instant espresso powder (or instant coffee powder)
1 tbsp. vanilla
1 1/4 c. sugar
1/2 c. flour for batter
1/8 c. flour for coating unmelted chocolate chips
1 heaping tsp. baking powder
1/2 tsp. kosher salt

Preheat oven to 350 degrees F. Grease a 13 x 9 pan. Alternatively, grease pan, then line pan with aluminum foil (leaving overhang), and grease aluminum foil; after baking and cooling, use foil overhang to lift bars out of pan for cutting.

Melt the butter, chocolate chips and unsweetened chocolate on top of a double boiler. Allow to cool slightly. Stir eggs, instant espresso powder, vanilla, and sugar. Add and stir in the chocolate mixture and allow to cool to room temperature.

In another bowl, stir together the flour, baking powder and salt. Add to chocolate mixture and combine. Toss the chocolate chips with the 1/8th cup flour, making sure chips are coated. Add chips to the batter and combine until distributed evenly throughout batter. Pour batter into pan.

Bake for about 30 minutes, or until tester comes out clean. Do not overbake. Cool, and cut into squares.