Cappuccino Brownies - cooking recipe

Ingredients

1/2 c. (1 stick) unsalted butter, softened (plus some for pan)
4 oz. unsweetened chocolate, coarsely chopped
1 1/2 c. sugar
1 Tbsp. instant Espresso powder
2 tsp. vanilla
4 large eggs, lightly beaten
1 c. all-purpose flour
3/4 tsp. cinnamon (ground)
1/2 tsp. nutmeg (ground)
1/4 tsp. salt
3/4 c. semi-sweet chocolate chips

Preparation

Preheat oven to 325\u00b0. Butter a 9-inch square pan; line bottom with wax paper or parchment. Coat paper with butter and set aside. In a 4 to 5-quart saucepan over very low heat, stir together chocolate and butter until completely melted. Let cool slightly, then mix in sugar, Espresso, vanilla and eggs with a whisk. In a small bowl, whisk together flour, cinnamon, nutmeg and salt. Add to chocolate mixture and stir until just combined (do not overmix). Fold in chocolate chips. Pour batter into prepared pan; bake on center rack until toothpick inserted in center comes out slightly wet with a few moist crumbs attached (30 to 40 minutes). Let cool completely. Run knife around edges; invert and cut.