8 ounces (2 sticks) butter
12 ounces chocolate chips
4 ounces unsweetened chocolate
4 large eggs
2 tablespoons espresso powder
1 tablespoon vanilla
½ teaspoon almond extract
1 cup sugar (sub 1/4 cup of vanilla sugar or 2 tablespoons birdseye chili sugar)
½ cup + 2 tablespoons flour
1 ½ teaspoons baking powder
1 teaspoon flaky salt
Preheat oven to 350 degrees. Butter a 9x13 pan & dust with cocoa.
Melt butter, half of the chips, and the unsweetened chocolate, & espresso powder in a double boiler.
Mix eggs, vanilla, almond, sugar for 3 minutes, then drizzle in the chocolate & butter mixture while mixing.
Mix dry ingredients together, then add to wet.
Pour batter into pan. Bake for 30 minutes, until a tester comes out clean.
Other potential add-ins:1/4 - 1/2 teaspoon Birdseye Chili,
3/4 teaspoon ground cardamom, or 1 tablespoon of Chai Masala, finely ground
