Bittersweet Brownies

Bittersweet Brownies (Adapted from CL)

1/4 cup boiling water
1 tablespoon instant espresso powder
1/4 cup bittersweet chocolate chips
6 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 large egg
1 large egg white
1 1/2 cups all-purpose flour
1 1/3 cups granulated sugar
1/2 cup Dutch-processed cocoa powder, sifted
1 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350

In a medium bowl, add the boiling water and espresso powder - stir to dissolve. Add chocolate chips and stir until the chocolate melts - let cool slightly. Mix in the butter, vanilla, egg and egg white.

In a medium bowl, whisk together flour, sugar, cocoa, baking powder and salt. Pour in the coffee mixture and stir just until combined - the batter will be quite thick. Scoop the mixture into a 9" baking pan coated with nonstick spray. Bake until a toothpick placed near the center comes out with a few moist crumbs attached - about 20 to 25 minutes. Remove and let cool completely before cutting.

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