- Serves: 1 dozen
- Prep Time: 20 minutes
- Cook Time: 1 hour
- 3/4 c. Unsweetened Cocoa Powder
- 1 1/2 c. Sugar
- 1 tsp. Salt
- 1 1/2 c. +1 tbsp. All Purpose Flour
- 1/4 c. Bella Rosa Italian Espresso, cooled
- 1 tbsp. Instant Espresso
- 1 c. Dark Chocolate, chopped into chunks
- 4 Eggs
- 1 tsp. Vanilla
- 1/2 c. Vegetable Oil
Preheat oven to 350 degrees, and grease an 8x8 or 9x9 inch baking dish thoroughly; set aside until needed.
In a large bowl, whisk together sugar, eggs, vanilla, espresso, and vegetable oil. In a separate bowl, sift together 1 1/2 cups flour, cocoa powder, instant espresso, and salt. Slowly add dry ingredients to wet stirring with a wooden spoon to combine. Toss dark chocolate in 1 tablespoon of flour to coat, then add to batter; stir to combine.
Pour batter into prepared dish. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving.