These might just be my new best friends. Two types of chocolate, and lots of coffee, just the way brownies should be. Their texture is just a bonus, really. Dense, fudge-like, and tall. Of course, you could bake them in a larger pan for a thinner brownie, just keep in mind a slightly shorter baking time. They are rich, so serve them in small pieces. With a flat white or espresso macchiato.
150 grams dark chocolate
100 grams milk chocolate
200 grams butter
200 grams sugar
3 medium eggs
1 medium egg yolk
1 teaspoon vanilla
5 tablespoons plain flour
3 tablespoons unsweetened cocoa powder
1 tablespoon instant cappuccino powder
¼ teaspoon ground cinnamon
Chop up both types of chocolate finely, dice the butter, and add everything to a heavy-bottomed saucepan. Place the saucepan over medium heat, and slowly melt, until the mixture becomes smooth, and quite glossy. Remove it from the heat, add in the granulated sugar, and let it rest and cool down slightly. Crack the eggs in a separate bowl, along with the egg yolk, and pour them in the chocolate batter all at once. Whisk vigorously until well-combined, add in vanilla, cinnamon, and cappuccino powder, and blend well.
Finally, sift in the flour and the cocoa powder, and fold them through gently. Be careful not to overmix the batter. Take a 23x23 cm baking pan (9x9"), lightly grease it, then line it with baking paper. Pour in the batter, smooth it as much as possible, then bake them in a preheated oven, at 180°C (350°F), for about 20-25 minutes. Since every oven is slightly different, check them with a toothpick even around the 15-minute mark, to make sure they do not overbake. They need to stay fudgy and moist. Once baked, remove them from the oven, let them cool completely on a wire rack, slice them up and serve. Yields 25 brownie squares.