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From Alice Q. Foodie; makes 1 9×13 pan

• 1 pound of bittersweet chocolate, chopped
• 1 ounces of unsweetened chocolate, chopped
• 1 stick of butter, plus a tablespoon
• 1 Tablespoons powdered espresso concentrate

• 1/3 cup dark brown sugar, lightly packed
• 1 1/3 cups of granulated sugar
• 4 eggs
• 1 teaspoons of vanilla extract

• 1 Teaspoons Maldon salt or other large flake fleur de sel, crushed
• 1/2 teaspoons baking powder
• 1 1/2 cups of All Purpose Flour

optional - 1/2 cup of chopped walnuts or chocolate chips for sprinkling

Preheat the oven to 350 degrees. Prepare your pan with parchment or grease it well.

In a large bowl, whisk together the flour, baking powder and salt.

In a large saucepan over low heat, gently melt the butter and chocolate together, stirring periodically to incorporate and prevent burning. Stir in the espresso concentrate. As soon as the mixture is melted, turn off the heat and allow to cool.

In a standing mixer fitted with the whisk attachment, beat the eggs with the sugar on high speed until the mixture is very pale and thick, and falls back into the bowl with a wide ribbon that folds back on itself and slowly dissolves when the beater is lifted from the surface. Add the vanilla and beat to combine.

Gently fold the cooled chocolate mixture into the eggs and sugar, then fold in the flour mixture 1/2 cup at a time. Distribute the batter evenly among the pans, and sprinkle with chocolate chips or nuts if using. Bake at 350 degrees until the top surface is slightly puffed and uniformly dry, and the batter no longer jiggles when you shake the pan gently - about 25-30 minutes. (The standard toothpick/cake tester will not work with these because they are so damp and full of chocolate.)

Recipe easily triples.