Brownies

3/4 cup (1 1/2 sticks) butter
1 gently heaped cup (6 ounces) semisweet or bittersweet chocolate chips or chunks
3/4 cup cocoa: Dutch-process, Double-Dutch, or use either in combination with Black Cocoa
1 tablespoon espresso powder
1 tablespoon vanilla extract
2 cups sugar (Baker's Special, works very well here)
1/2 teaspoon salt
4 eggs
1/2 teaspoon baking powder
3/4 cup King Arthur Unbleached All-Purpose Flour

Icing & Topping
1 tablespoon espresso powder
1 tablespoon hot water
1 1/2 cups glazing sugar or confectioners' sugar
2 to 3 tablespoons heavy cream or milk
1/2 cup toffee-flavored bits

Brownies: Lightly grease a 9 x 13-inch pan. Over medium-low heat, or in the microwave, melt together the butter and chocolate, stirring till smooth. Stir in the cocoa, espresso powder, vanilla, sugar, and salt. Whisk in the eggs one at a time.

In a separate bowl, whisk together the baking powder and flour, then stir these dry ingredients into the chocolate mixture until just-blended. Spoon the batter into the prepared pan, and bake the brownies in a preheated 350°F oven for 34 to 38 minutes, until their top is shiny but the middle is still soft. Remove them from the oven, and cool for 30 minutes before icing.

Icing: In a medium-sized bowl, mix the espresso powder and hot water, then stir in the sugar and heavy cream or milk. Spread the icing over the brownies, then sprinkle with the toffee bits (crushed, if you like). Cool the brownies for several hours before cutting into squares. Yield: 24 brownies.