I'm curious about how necessary the espresso powder is in a brownie recipe. This is not an ingredient I tend to keep on hand since we prefer fresh brewed espresso, so I have to admit I often choose not to try recipes that call for espresso powder or instant coffee. I know a bit of coffee is supposed to help accentuate the chocolate flavor, but how much will I miss it if i leave it out? Or maybe I should just keep some on hand for baking. Thanks for featuring brownies that use cocoa powder! I tend to prefer to use powder since melting on a double boiler seems too fussy when the brownie cravings hit. I prefer a fudgy brownie myself so I'm curious to try both the classic and fudgy recipes!

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