Ingredients

• 2 cuos unsalted butter
• 2 oz coconut oil, chopped
• 2 oz milk chocolate, chopped
• 2 oz 60% dark chocolate
• ⅔ cup 100% cacao powder (e.g., Hershey’s special dark, or Dutch process cocoa powder)
• 1 sachet instant espresso powder (½ oz)
• 1½ cup white sugar
• ½ cup packed brown sugar
• 3 large eggs
• 1 cup flour
• 1½ tsp salt
• 1½ tsp vanilla extract

Directions

Melt butter & chocolate. Sift dry ingredients, then whisk together.

Add sugar to melted butter and stir til just combined. Add vanilla & eggs, then whisk 1 minute. Add dry ingredients and fold with a spatula until dry streaks are incorporated, taking care not to overmix.

Grease a 9×9 pan and line with parchment. Bake in 325°F oven for 40-45 minutes, or until a toothpick draws with a thin layer of batter.

Cool on a rack until firm, then remove and allow to cool to room temp before slicing.