Instructions

1. Preheat oven to 350°F. Line a 8″x8″ baking pan with parchment paper, then grease the bottom with butter or spray. Arrange graham crackers in a single layer on the bottom of the pan. Set aside.
2. In a microwave-safe bowl, melt the butter. Remove from microwave and stir in bittersweet chocolate.
3. Microwave for 20-30 seconds more. This should melt the chocolate completely. If it doesn’t, put it in the microwave for another 15 seconds.
4. In a separate bowl, whisk together sugar and eggs. Slowly whisk in the melted chocolate mixture, then fold in the flower, cocoa powder, vanilla extract, salt, and espresso powder with a spatula.
5. Pour batter into prepared pan. Bake for 25 minutes, then remove from oven and top with fluff. Place back in the oven for 10 minutes, until the fluff turns a nice golden brown color.
6. Allow to cool completely before removing from pan and cutting into 9 large squares.