Cocoa brownies

Who doesn't like a brownie?

The problem (or the good thing - It depends on if you're a glass half-full type of person) is that many people like brownies, therefore there are millions of brownie recipes from which to choose. And then there's the whole cakey/fudgey debate. And the whole nuts/no nuts debate.

I like a combination of cakey and fudgey, leaning more towards fudge than cake, but, really, right down the middle is perfect for me. And no nuts. I mean, if they're there, I'll eat them, but I think the perfect brownie is just chocolate goodness.

This is not the perfect brownie, but it is good. I found my go-to recipe last year, but I'm always willing to try something new. This is a very dense, chocolatey brownie. That first bite kind of takes you aback. It also could have something to do with the espresso powder I added at the last minute. It really gives it that extra something.

So not my favorite brownie of all time, but since I've eaten one for breakfast for the past 4 days, not that bad either.

Cocoa brownies
Adapted from Bittersweet: Recipes and Tales from a Life in Chocolate

1 1/4 sticks butter (this really could be cut down to one stick)
1 1/4 cup sugar
3/4 cup and 2 tablespoons cocoa
1/7 teaspoon salt
1/2 teaspoon vanilla extract
2 eggs
1/2 teaspoon espresso powder
1/2 cup all purpose flour

Preheat oven to 350 degrees. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Melt and slightly cool the butter. Add sugar, cocoa and salt. Stir in vanilla. Add 1 egg at a time. Add espresso powder. Add flour slowly. Stir 40 times (I know. But trust me). Bake for 20-25 minutes.* Let cool, cut and serve.

*Yeah, I had to bake my brownies for, like, 40 minutes. I checked at 20 and they were nowhere near done. So ... check at 20 minutes and go from there.