This recipe comes courtesy of my friend, Jane, who has a natural instinct in the kitchen. I’ve always admired the way she whips up a piping hot batch of chocolate chip muffins for breakfast – on a school day. I treasure fond memories of cooking together from a farm bag in our California kitchens.  Collaboration has never been more gratifying—to the stomach as well as the soul.

Ingredients:

• 1 1/2 cups unbleached all-purpose flour
• 1 tsp baking powder
• 3/4 tsp salt
• 6 ounces (1 1/2 sticks) soft unsalted butter
• 1/2 cup granulated sugar
• 1 cup (packed) light brown sugar
• 2 large eggs
• 2 Tbsp instant espresso granules, decaf preferred, or instant decaf coffee, dissolved in 2 Tbsp hot water
• 3 tsp vanilla extract
• 1 cup semisweet chocolate chips (or equivalent amount dark chocolate cut into small chunks)

Method:

1. Position a rack in the middle of the oven. Preheat to 325 degrees. Butter a 13 by 9 inch baking pan.
2. Put the flour, baking powder and salt in a small bowl and stir together.
3. Put the butter in the large bowl of an electric mixer and mix on medium speed for 15 seconds. Add the granulated sugar and brown sugar and beat until the butter and sugars are creamed thoroughly, about 1 minute. Decrease the speed to low and mix in the eggs, dissolved espresso, and vanilla, mixing just until the eggs are incorporated. The mixture will look curdled. Stop the mixer and scrape the sides of the bowl once during this mixing. Slowly add the flour mixture and mix just until the flour is incorporated and the mixture is smooth. Mix in the chocolate chips.
4. Spread the batter evenly in the prepared pan. Bake until a toothpick inserted in the center no longer has liquid clinging to it, but the brownies still feel soft, 28 to 30 minutes. Leave the brownies in the pan to cool thoroughly. Cut and remove from pan.