Triple Chocolate Espresso Brownies

This is one recipe that I have repeatedly come back to time and time again and is always a hit.  The espresso really brings out the the chocolate flavor.  I personally do NOT like the taste of coffee but when baked the coffee flavor isn't as strong and the chocolate shines through more.  You can alter the amount of espresso either up or down depending on the amount of espresso you want.  Be careful with adding more though, as it already has a lot.

I made a brownie cake out of the recipe for my dad's birthday this year.  For the decoration I made a stencil (just out of paper that I had drawn on and then cut out with an exacto knife -- warning, was a little time consuming).  Then I laid it down on the top of the brownie and sifted powdered sugar on top. TA DA! :)

Recipe (From Cooks Illustrated):

MAKES 64 ONE-INCH BROWNIES -- no, just no.  An 8x8'' baking dish does not yeild 64 brownies, but maybe 64 bites....

Either Dutch-processed or natural cocoa works well in this recipe. These brownies are very rich, so we prefer to cut them into small squares for serving.  -- It is very rich, which is why both my dad and I love this recipe :)

INGREDIENTS

• 5ounces semisweet chocolate or bittersweet chocolate, chopped
• 2ounces unsweetened chocolate, chopped
• 8tablespoons unsalted butter (1 stick), cut into quarters
• 3tablespoons cocoa powder
• 1 1/2tablespoons instant espresso powder or coffee powder
• 3large eggs
• 1 1/4cups granulated sugar (8.75 ounces)
• 2teaspoons vanilla extract
• 1/2teaspoon table salt
• 1cup unbleached all-purpose flour (5 ounces)

INSTRUCTIONS

1. 1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 8-inch square baking pan with nonstick vegetable cooking spray. Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Following illustration #1 below, fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
2. 2. In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa and espresso until smooth. Set aside to cool slightly.
3. 3. Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then fold in flour with spatula until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles (see illustration #2, below). Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.)