75g dutch process cocoa powder divided - 50g & 25g
1 tbsp espresso powder
350g granulated sugar
120g dark brown sugar
2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
2 tsp salt
6 large eggs
120g AP flour
This recipe will be baked in a 9" x 13" tray
Combine the choppedd chocolate, 1/4 cup of cocoa powder, and espresso powder in a heatproof bowl/cup and set aside
Add butter to a saucepan and melt over medium heat. Pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the mixture is completely smooth
Combine the granulated sugar, brown sugar, vanilla extract, salt, cinnamon, nutmeg and eggs in a large bowl. Beat with an electric mixer for 10 minutes
With the mixer on, pour in the slightly cooled chocolate mixture and blend until smooth
Sift in the flour and remaining cocoa powder and gently fold until just combined
Pour in the batter into the baking tray and smooth the top with a spatula. Bake until lightly puffed, about 20 minutes
Remove the tray from the oven and lightly drop the tray on a flat surface twice
Return the tray in the oven and bake for another 20 minutes