INGREDIENTS
•
3.4 ounces all-purpose flour (about 3/4 cup)
•
2/3 cup unsweetened cocoa
•
5 teaspoons instant espresso powder
•
1 1/2 teaspoons baking powder
•
1/4 teaspoon salt
•
1/4 cup unsalted butter, softened
•
2/3 cup granulated sugar
•
2/3 cup packed brown sugar
•
1 cup egg substitute
•
1 1/2 teaspoons vanilla extract
•
1 (2.6-ounce) bar dark (71% cocoa) chocolate (such as Valrhona Le Noir Amer), finely chopped
•
2 tablespoons powdered sugar