Preheat oven to 350 degrees F (180 degrees C).
Unsalted Butter (1 cup)
Bittersweet Chocolate (1 1/3 cups)
Unsweetened Chocolate (1/3 cup)
over a water bath, stirring until the chocolate is smooth.
In a large bowl, whisk together the
Caster Sugar (2 cups)
Instant Espresso Powder (2 Tbsp)
, then add the melted chocolate and butter to the bowl.
Mix in the
Large Eggs (4)
Pure Vanilla Extract (1 tsp)
until thoroughly combined.
Sift in the
All-Purpose Flour (1 1/2 cups)
Baking Powder (1 tsp)
Salt (1/2 tsp)
and mix well.
Espresso (1.5 oz)
, reserving some to dust over cooked brownies.
Pour the batter into a greased baking pan lined with parchment paper.
Bake for 25-30 minutes. You will know when it is ready when a toothpick inserted into the center comes out clean with a few moist crumbs attached.
Let brownies cool before slicing. Dust with remaining espresso.