Line a 9x13-inch pan with greased parchment paper. Place sugar, cocoa, flour, melted butter, eggs, vanilla, and salt in a large bowl. Mix until well combined; it will be thick and sticky. Spread brownie batter into the prepared pan. Bake in the preheated oven for 30 minutes. Cool completely; cut into squares and dust with confectioners' sugar. Preheat oven and spray a 9x13 baking dish with cooking spray. Melt the baking chocolate and butter together. Combine flour, baking powder, and salt in a small bowl. In a large bowl mix together the sugar, and chocolate/butter mixture together, and espresso powder (if using) Stir in the eggs and vanilla. Stir in the flour mixture. Heat oven to 350 degrees F. Line the bottom AND up the sides of a 9-inch x 9-inch baking pan with parchment paper. Beat together the butter, sugar, and vanilla in the bowl of a hand or stand mixer. Add the eggs one at a time, mixing well between each addition. Stir together the flour, cocoa powder, and salt. Chop the chocolate into smaller pieces and melt the chocolate in a microwave-safe bowl for approximately 2 minutes at 50% power. Stir every 30 seconds until completely melted and smooth. Set aside to cool. Melt the butter in a microwave-safe bowl and combine with the granulated sugar; beat together until well combined. Directions. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with baking spray; line bottom with parchment paper. Whisk flour, sugar, cocoa powder, baking powder, and salt together in a large bowl until combined. Pour in water (or coffee), vegetable oil, and vanilla; mix until well-blended. Set aside. In a medium mixing bowl, beat the cream cheese, granulated sugar, egg, and vanilla extract until smooth. Drop spoonfuls of the cream cheese mixture over the brownie batter. Use a skewer or knife to swirl the cream cheese mixture into the brownie batter. Sprinkle the chocolate chips over the top of the brownies. How to Make the Best Brownies: 1. Melt Chocolate: In a saucepan over low heat, melt together 2 cups chocolate chips and butter. Set aside to cool 15 minutes. 2. Wet Ingredients: Whisk together eggs, sugar, instant coffee granules, oil, and vanilla extract. Whisk the cooled chocolate mixture into the egg mixture. Add the sugars to the butter and mix to combine. Next add the egg, egg yolk, and vanilla whisk together for a minute or two you want the color of the batter to lighten. Add flour, baking powder, salt, and cornstarch, and gently mix until no flour streaks remain. Pour into the prepared pan. Sift the flour, cocoa, and salt into a medium-sized bowl and set aside. Add the melted butter and sugar to a large bowl and mix together. Add the vanilla and the eggs, one at a time, while mixing. Add the flour mixture and mix together. Add the chocolate chips to a small bowl with the tablespoon of flour. Toss. Preheat the oven to 375°F. Lightly grease a 9" x 13" pan. Put all of the ingredients into a large bowl in the order in which they're written. Stir, then beat the mixture until it's smooth. Spoon the batter into the prepared pan. Bake the brownies for about 25 minutes, or until they're just barely beginning to pull away from the sides of the pan. qn5RcI.