Light Brownies

These brownies taste amazing for only having 2 tablespoons of butter in them!

2 Tbsp. Dutch-processed cocoa powder
1 Tbsp. warm water
1 Tbsp. vanilla extract
1/2 tsp. instant expresso powder (I didn't have any when I made them and they were still great)
1/2 C. all-purpose flour
1/2 tsp. baking powder
2 Tbsp. unsalted butter
3 ounces semisweet chocolate, chopped
1/2 C. sugar
1/8 tsp. salt
1 egg
1/4 C. walnuts, chopped (optional, but very good with them added!)

1. Heat oven to 350 degrees. Line an 8-inch square pan with foil, then coat with oil spray.

2. Whisk the cocoa, water, vanilla, and expresso together in a small bowl and set aside. In a separate bowl, whisk the flour and baking powder together and set aside.

3. Melt the butter and chocolate together in the microwave, stirring often, 1 to 2 minutes. Whisk in the sugar and salt until completely incorporated. Whisk in the cocoa mixture until combined, followed by the egg. Stir in the flour mixture until no streaks remain (do not overmix). Add nuts if desired.

4. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with just a few moist crumbs attached, 20 to 25 minutes (do not overbake). I would check the brownies for doneness several minutes before the specified baking time has elapsed.

5. Let cool completely to room temperature (if you can wait that long!), about 2 hours. The brownies can be wrapped tightly in plastic wrap and stored at room temperature for up to 3 days.