These brownies are great! Just make sure to let them cool off before eating them, even though it's hard... Living abroad, I have a hard time getting hold of flavoring. I was thinking of using vanilla sugar instead of vanilla extract, but what about espresso powder? If I use freshly brewed espresso instead of espresso powder, how much should I use, and should I e.g. add more flour to get the same consistency? Not sure about the brewed espresso, Morten - you could try substituting 1/4 cup espresso for 2 ounces of the butter. Or just plain leave it out, though it does add depth of flavor. Give the brewed espresso a try, and let us know. - PJH

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