Haley's No-Beer Brownie recipe

I'm literally just copying and pasting her email, at her instruction. I might make these this weekend and will update with pictures if I do.

"I haven’t made these in a while, so I don’t have pictures. My apologies. Original recipe for anyone who's curious/so someone doesn't get accused of plagiarism: http://www.kingarthurflour.com/recipes/brownie-bites-recipe

1 cup UNSALTED butter*
2 1/4 cups sugar
1 1/4 cups Dutch-process cocoa**
1 tablespoon espresso powder
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups unbleached all-purpose flour
2 cups chocolate chips***
1 cup chopped nuts, optional****

*Dishonor upon your family if you bake with salted butter.
**The cocoa really defines these brownies. If you don’t use Dutch-process cocoa, you are so very, very wrong.
***Semi-sweet or dark work best.
****I left this here for formality’s sake, but what kind of sadist puts nuts in their brownies?

Preheat the oven to 350°F. Grease a 9 x 13 pan with Pam or line it with parchment so the brownies don’t stick (whichever method you prefer).

1) Melt the butter.
2) Add sugar to melted butter. Stir until combined.

The original recipe says to combine the sugar and butter over heat, like if you melted the butter in a saucepan, but that’s not necessary as long as you’re fast. Just dump the melted butter in your mixing bowl and get the sugar in there right away and you should be fine.

If you do melt your butter in the saucepan and combine the sugar in there, make sure you remove the mixture from the heat before proceeding to step three.

3) Stir in the cocoa, espresso powder, salt, baking powder, and vanilla.
4) Whisk in the eggs. Stir until smooth.
5) Add the flour, chips, and optional nuts (ew). Stir until smooth.
6) Pour/spoon the batter into the pan.
7) Bake the brownies for 28 to 34 minutes.

According to the original recipe, “the brownies should feel set on the edges, and barely set in the center” when they’re done. I couldn’t have said it better myself. These brownies are soft, cakey and kind of thick, so keep that in mind when testing for doneness. Thirty minutes does the trick in my oven, but that time obviously varies, so make sure you keep an eye on them (without opening the oven door too much of course).

Pair these with a cup of coffee or a glass of milk, and you will taste heaven."