Entirely Elizabeth

0 Preheat oven to [wprm-temperature value="350" unit="F"]. Prepare a 9x13 baking dish with parchment paper and non-stick cooking spray. Set aside.
2 In a small saucepan, melt together the unsalted butter and granulated sugar. Allow the mixture to become reach [wprm-temperature value="110" unit="F"] to [wprm-temperature value="120" unit="F"], this makes the tops shiny and crackly.NOTE: No thermometer? The butter should be melted and sitting on top of the wet, glossy sugar. It should be warm but not boiling.
4 While the butter and sugar melts, whisk together the eggs, unsweetened cocoa powder, espresso powder, baking soda, and salt.
6 Slowly add warm butter/ sugar mixture and keep whisking until smooth and fully incorporated. 
8 Add all-purpose flour and semi-sweet chocolate chips, fold by hand until incorporated. 
10 Pour brownie batter into the prepared baking dish and smooth it out until it reaches the edges and is in an even layer.
19 Bake for 25 to 30 minutes, or until a toothpick test comes out with few wet crumbs. Allow the Double Chocolate Brownies to cool at least 30 minutes before cutting into 24 slices and serving.