Double Chocolate Fudge Brownies and Grandson visiting

On Saturday, our grandson came for a visit and he wanted to bake...so we made brownies, which is everybody's favorite and goes so well with a scoop of vanilla or strawberry ice cream.

The legend of the brownie dates to back to 1893 in Chicago, Illinois, when a socialite asked the pastry chef to create a "cake-like" dessert that was small enough to fit into a boxed lunch for ladies attending the Columbian Exposition at the World's Fair.  The result was the Palmer House Brownie with walnuts and apricot glaze.  Since that time, brownies have taken on many flavors and pairings of ingredients.  While most people like nuts in their brownies, there are a lot of true chocoholics who like extra chocolate chips for a unique texture.  Which are you?

Double Chocolate Fudge Brownies

3/4 cup + 1 T (13T) unsalted butter, melted
1 cup granulated sugar
1 1/2 tsp. espresso dissolved in 3 T water

Preheat oven to 350F-degrees.  Butter an 8-inch square baking pan and line the bottom with parchment paper.  Butter the parchment paper and lightly dust with flour.
Heat the above ingredients in a medium saucepan over medium heat, stirring often, until the butter is melted.  Pour this mixture over:

10 oz. semisweet chocolate, finely chopped (we used chips!)

Let this mixture stand until the chocolate softens, about 1 minute.
Add:
2 tsp. vanilla extract

Whisk the chocolate and vanilla extract together until smooth.

Add:
3 large eggs, one at time, beating well after each addition.

Add:
1 cup cake flour
1/2 tsp. baking powder
1/4 tsp. sea salt

Stir the dry ingredients into the chocolate mixture until smooth.

Add:
1 1/2 cups semisweet chocolate chips and stir to combine.

Pour the mixture into the square pan.

Bake in the preheated for 30-33 minutes.  A wooden toothpick in the center should come out clean and the top should be shiny.

Let cool completely in the pan, then cut into squares.  The brownies can be stored in an airtight container for up to 5 days...if they last! Enjoy!