Ingredients:

  • 115g unsalted butter, melted and hot
  • 150g coconut sugar or organic cane sugar
  • 2 large eggs, room temperature
  • 5ml pure vanilla extract
  • 60g unsweetened Dutch-process cocoa powder, sifted
  • 65g all-purpose flour
  • 2g fine sea salt
  • 2g instant espresso powder

Instructions:

  1. Preheat your oven to 350°F (180°C) and line your 8x8 inch pan with parchment paper.
  2. Melt the butter in a large microwave safe bowl until it is completely liquid and quite hot.
  3. Whisk in the sugar and espresso powder until the mixture looks gritty and combined.
  4. Add the eggs and vanilla extract to the bowl.
  5. Beat vigorously for about 2 minutes until the batter is pale and smooth.
  6. Sift in the cocoa powder and salt directly over the wet ingredients.
  7. Whisk gently until no large dry streaks remain.
  8. Fold in the flour using a spatula until just barely incorporated.
  9. Pour into the pan and smooth the top with your spatula.
  10. Bake for 25 minutes until the edges are firm and the top is crackled.