I've been making this brownie since it first started appearing on your bags of flour, and as everyone above says, it is fantastic! I too don't think I would like the expresso flavoring--I have memories of my mother making mocha frosting on deep chocolate cake when i was a kid and anything similar makes me sad. However, I'm mostly writing about the technique issue. I've tried mixing this recipe the way you suggest and then tried a few variations that would permit me to join the cocoa and the flour and the salt and baking soda and then add the whole thing (like a brownie mix) to the wet ingedients which i've previously blended. The tricky part is to not have the sugar so hot the eggs cook, but your 110 works beautifully, so i just mix all the wet ingredients and all the dry ingredients in separate bowls and stir them together til moist. There is no difference in texture or flavor, but it is easier to incorporate (i always had a tough time getting all the flour to disappear before the batter got stiff) and the brownies are gorgeous. The batter done this way is also cool enough so the chocolate chips retain their shape, and as someone suggested i put half the chips in the mix and half on the top--exquisite! Good ideas, Fred - thanks! PJH

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