Happy 242nd Birthday to the USMC.
1/2 cup unsalted butter, cut into 1 inch pieces
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder
2 tablespoons finely ground espresso
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs
1/3 cup flour
Melt butter in a small sauce-pan over medium heat. Let cool slightly. Whisk sugar, cocoa, espresso, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape batter into prepared pan; smooth top.
Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.
Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares.
I worked with this recipe.