Espresso Cakey Brownies

6 tablespoons unsalted butter
2 (1 ounce) squares unsweetened chocolate, chopped
4 ounces bittersweet chocolate, chopped
1 teaspoon instant espresso powder
1/4 cup hot water
1/4 cup unsweetened cocoa powder
1 cup sugar
2 large eggs
1 tablespoon vanilla extract
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Heat oven to 350 degrees F. Line an 8-inch square baking pan with foil.

In a large glass bowl, melt butter and chocolate in a microwave oven on HIGH for 1 1/2 minutes. Whisk until smooth.

Dissolve espresso powder in hot water. Whisk in cocoa powder. Whisk espresso mixture into chocolate mixture. Whisk in sugar, eggs and vanilla extract.

In a bowl, mix flour, baking powder, and salt. Stir into chocolate mixture until combined. Pour batter into pan and bake 32 minutes or until a wooden pick inserted in the center comes out with moist crumbs. Cool completely in pan.

Lift brownie from pan by foil ends to a cutting board. Cut into 12 brownies.