2 sticks (16 tablespoons) unsalted butter, cut into pieces
6 ounces unsweetened chocolate, finely chopped
2 cups sugar
1 1/2 tablespoons espresso powder
2 teaspoons vanilla
1/4 teaspoon salt
3 cold large eggs
1 cup all-purpose flour
6 ounces bittersweet chocolate, finely chopped
1/4 cup plus 2 tablespoons water
3 tablespoons unsalted butter
Garnish: chocolate-covered espresso beans (optional)
Equipment: a 13- by 9- by 2-inch baking pan
Make brownies: Preheat oven to 350F with rack in middle. Line baking pan with foil, leaving a 2-inch overhang on short sides, then butter foil.
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