Ingredients
1/2 c. unsalted butter
4 oz. unsweetened chocolate
1 1/2 c. sugar
1 tbsp. instant espresso powder
2 tsp. vanilla extract
4 large eggs
1 c. all-purpose flour
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
3/4 c. semisweet chocolate chips
Preparation
Step 1Preheat oven to 325 degrees F, with rack in center. Butter a 9-inch square baking pan, and line the bottom with parchment or wax paper. Coat paper with butter. Set aside.Step 2In a large heatproof bowl, combine the butter and unsweetened chocolate, and place over a saucepan of simmering water, stirring occasionally, until completely melted. Let cool slightly. Whisk in sugar, espresso powder, vanilla, and eggs.Step 3In a small bowl, whisk together flour, cinnamon, nutmeg, and salt. Add to the chocolate mixture, and stir until just combined (do not overmix). Fold in chocolate chips.Step 4Pour into pan and bake until a toothpick inserted in the center comes out slightly wet, 30 to 35 minutes. Transfer to a wire rack; cool completely. Remove from pan. Using a damp, warm knife, cut into 16 squares, wiping knife blade after each cut. Peel off parchment paper and serve.
