Midnight Cry Brownies

Recipe by: Jael McHenry-The Kitchen Daughter 
 
1 stick butter-salted or unsalted
½ cup cocoa powder
1 tablespoon espresso powder
3 large eggs
1 cup raw sugar (or ½ cup granulated sugar and ½ cup brown sugar)
1 teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon coarse salt or flaked salt

1. Preheat oven to 350 degrees.
2. Line an 8x8-inch pan with foil. Brush lightly with neutral oil or melted butter and set aside.
3. Melt the butter in a small saucepan. When melted, stir in the cocoa powder and espresso powder until well combined. Remove from the heat of the stove to allow to cool a bit.
4. In a large bowl, whisk the eggs well. Add the sugar slowly while whisking. The eggs should thicken up as you whisk. The whisking is pushing air into the eggs.
5. Add the chocolate mixture slowly while continuing to whisk. 
6. Stir in the flour and vanilla. Stir just enough to incorporate. Over mixing at this point will flatten the batter. 
7. Pour the batter into the prepared pan and sprinkle with the coarse salt. Place the pan into the oven. Bake for 25 minutes. Test with a toothpick. It should come out clean. If needed, add a few more minutes to the baking time. Remove from the oven and let cool. I love these brownies warm, but you should serve them as you like.