Preheat oven to 180C. Grease an 8x8 inch pan, for thick brownies, with baking paper. Grease it well and make sure the paper overhangs so you can pull it out
To a bowl add the chopped chocolate, 15g of the cocoa powder (2tbsp), and the espresso powder
Melt your butter and immediately pour it on the chocolate mix while it’s still hot. You want to let it rest for a couple of minutes and then whisk it so that it melts the chocolate
Using an electrical whisk or stand mixer beat both sugars, vanilla, and a pinch of salt with the eggs for a MINIMUM of 10 minutes on high. You want them frothy and fluffy, that will give you the beautiful crack
When done, pour the chocolate mixture slowly and mix until combined and smooth
Mix flour and remaining cocoa powder together and sift them onto the chocolate mixture
Fold them gently until just incorporated
Pour into the pan and bake for around 22-25 mins. Do not leave them unattended, you don’t want cakey brownies. Once the sides have darkened and a toothpick inserted comes out fudgy remove them
Let them cool before eating