My sister and her kids are visiting (and helping us unpack!), so I thought making the brownies would be a nice treat, plus my sister absolutely loves brownies! Like Summer said, this really is a pretty easy recipe.
For the chocolate portion, I used two different brands - Ghirardelli (semi-sweet) and Bakers (unsweetened). I still really struggle with efficiently chopping it, but found the Ghirardelli is much easier to chop when it is slightly soft (we had a pretty warm day yesterday). The Baker's chocolate, however, was a beast to get chopped. I guess I just need more practice! For whisking the eggs and sugar together, I used my stand mixer and boy did it get fluffy! I forgot to take a picture of that step. I also omitted the espresso powder, because I knew I'd be able to taste it, and I wanted to be able to enjoy these brownies fully!
Melting the chocolate and butter
I got them into the oven fairly quickly and based on Summer's experience, I set the timer for 25 min instead of 30 just in case mine cooked quicker as well. When I checked them at 25 min, they seemed set and the top was cracked around the outer edge, so I decided to pull them out. After letting them cool for a little bit, I started to cut them up, and that was when I got concerned that they might have been a little under done. BUT they still tasted delicious and were indeed nice and fudgy which is just how I love my brownies!!! Hubby, sister and niece all approved and seconds were had by all. :) I definitely see myself making these again.