Double Chocolate Mocha Brownies

Ina’s Outrageous Brownies just met their match.

Say WHAT?

Seriously – these brownies come thisclose in flavor, texture and chocolatey-ness to Ina’s.

I was astounded, surprised, awestruck – pick your adjective here, these were fab-u-lous. When I draw up another Top 10 List, these will be Number 1. And yes, Ina’s still have their Number 1 status (on the other list), but aside from the obvious taste requirements, these required a whole lot less effort.

And sometimes, less effort+ almost identical flavor = a very good thing.

Double Chocolate Mocha Brownies – adapted from Epicurious.com

1 1/2 sticks (3/4 cup) unsalted butter
5 oz unsweetened chocolate, coarsely chopped
2 cups sugar
1 tbs. instant-espresso powder or instant-coffee granules
1 tsp. vanilla
1/4 tsp. salt
4 large eggs
1 cup all-purpose flour
3/4 cup semisweet chocolate chips

Preheat oven to 375°F. Line a 15- by 10- by 1-inch baking pan with foil, allowing 2 inches of foil to hang over ends of pan, and grease foil well (except overhang) with 1 tablespoon butter.
Melt remaining 11 tablespoons butter with unsweetened chocolate in a large metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar, espresso powder, vanilla, and salt (mixture will be grainy), then add eggs 1 at a time, whisking after each addition until batter is smooth.
Toss together flour and chocolate chips in another bowl and add to batter, stirring until just combined.
Spread batter evenly in baking pan and bake in middle of oven until top is firm and edges just begin to pull away from sides of pan, about 20 minutes (do not overbake).
Cool in pan on a rack 5 minutes, then carefully lift brownies from pan by grasping both ends of foil and transfer to rack to cool 10 minutes more. Cut into 32 squares and lift brownies off foil with a spatula.

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