1Tablespoonespresso powder or instant coffee granules
6eggs room temperature
Preheat oven at 325-degrees. Line a 13x9 pan with foil and apply nonstick spray or butter.
In a medium microwave-safe bowl, microwave the chocolate and butter in very short bursts, stirring well between each pass, until it is melted and smooth. Set aside to cool.
In a small bowl, combine the flour and cocoa.
In a large bowl, combine the sugar, espresso powder, and cinnamon. Pour in the chocolate mixture. Beat until just combined. Add eggs, one at a time, followed by the vanilla. Gradually stir in the flour-cocoa mix. Spread the batter in the prepared pan.
Bake for 35 to 42 minutes, until the edges start to pull away from the sides of the pan and the very middle passes the toothpick test. Set on rack to completely cool.
Use the foil to lift the brownies onto a cutting board. Cut into bars. Store in a sealed container at room temperature. Brownies can also be layered in wax paper and frozen for later enjoyment.