If you love a deep, dark chocolate brownie, a grown-up brownie, these fudgy brownies with hints of coffee and molasses will be your new favorites. Enjoy!
Preheat the oven to 325F. Thoroughly spray an 8" or 9" square pan with pan spray. Cut a square of parchment to fit in the bottom of the pan, and then spray again.
In a mixer fitted with the whisk attachment, whisk the four eggs, espresso powder, brown sugar, salt, molasses, and vanilla together until very light and fluffy and at the Ribbon Stage. I did this on medium-high speed for about 6 minutes.
In the meantime, melt the 2 sticks of butter and whisk together with the cocoa powder.
Once the egg/sugar mixture is nice and light, scrape in the butter and cocoa powder mixture and whip together until smooth and uniform in color. Scrape the bowl as necessary.
Thoroughly fold in the sifted cake flour by hand.
Scrape/pour the batter into the prepared pan.
Smooth the top and bake on the center rack until set and beautiful, about 40 minutes to an hour.
Let cool on a rack for a few minutes, then lift out using the parchment and allow them to cool completely.
Notes
Nutritional information is based on cutting the brownies into 20 bars.