Super Brownies

I'm about to share with you my hands-down, super favorite, super fudgy, super dark, shhhh...super secret brownie recipe. There are actually a couple secrets to this...things that will make these the brownies of your dreams...things that will make all your chocolate recipes better...things that you'll "forget" to tell people when they ask for the recipe :). 

Ok, maybe I'm exaggerating...a little.

These are very moist and dense.

These are no cakey brownies.

You've been warned.

So now that you're tempted...what's the secret recipe?

Ingredients
(adapted from King Arthur Cookie Companion)

3/4 cup butter (1.5 sticks)

2 cups sugar

1 cup cocoa powder (I used Hershey's dark chocolate)

1 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon espresso powder (that's secret #1)

1 tablespoon vanilla

3 large eggs

1 cup flour

2 ounces unsweetened chocolate (secret #2)

1 cup chocolate chips (secret #3)

Directions

1. Buy a brownie edge pan (secret #4).
2. Preheat oven to 325. Lightly grease said recently purchased brownie edge pan.
3. Over low heat, melt butter. Remove from heat and add sugar. Heat again, but just slightly (not bubbling). This will dissolve more of the sugar and will give the brownies a nice shiny coat crust top. (secret #5).
4. In a double-boiler over low heat, melt unsweetened chocolate and chocolate chips.
5. Add cocoa, salt, baking powder, espresso powder, and vanilla to the melted butter.
6. Whisk in eggs and melted chocolate.
7. Add flour and stir until combined.
8. Spoon into prepared pan.
9. Bake 25-30 minutes or until a toothpick inserted into the center comes out clean (or with minimal crumbs). If you do use the brownie edge pan, start checking the oven at 25 mins, as it will cook faster.
10. Remove from oven and allow to cool.

It's up to you which secrets you'd like to "forget" when people ask you for the recipe.