1 and 1/4 cups all-purpose flour
3/4 teaspoon salt
1 and 1/4 teaspoons cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon nutmeg
2 tablespoons unsweetened cocoa powder
12 ounces 60%
ark chocolate, chopped
1 cup unsalted butter
1 teaspoon instant espresso powder
2 teaspoons vanilla extractv1 cup granulated sugar
1 cup light brown sugar, packed
5 large room-temperature eggs
Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
In a bowl, whisk flour, salt, cinnamon, cayenne, nutmeg, and cocoa powder together and set aside.
Melt chocolate, butter and instant espresso powder on simmering water until smooth. Turn off the heat and add vanilla and sugars, mix well. Let the mixture come to room temperature after combining well.
Add 3 eggs to the chocolate mixture and whisk well. Then add the remaining eggs and mix until well combined. Avoid overmixing.
Fold the flour mixture into the chocolate gently. Pour the batter onto he lined baking pan and bake for 28-30 minutes until the toothpick inserted in the centre comes out with a few moist crumbs.
Take the pan out and allow to cool. Then slice into squares and serve.