Ingredients

• 2/3  cup butter (no substitutes)
• 1/3  cup unsweetened cocoa powder
• 1  teaspoon instant coffee crystals
• 1  cup granulated sugar
• 2  eggs
• 1  teaspoon vanilla
• 3/4  cup all-purpose flour
• 1/2  cup chopped semisweet chocolate
• 1  teaspoon finely shredded orange peel
•   Powdered sugar (optional)

Directions

1. Heat oven to 350 degree F. Melt butter in a medium saucepan over medium heat. Stir in cocoa powder and coffee crystals. Remove from heat. Stir in granulated sugar. Stir in eggs, one at a time, and vanilla. Beat lightly by hand just until combined. Stir in flour. Stir in the chopped chocolate and orange peel.

2. Spread batter in a greased 8x8x2-inch pan. Bake for 30 minutes. Cool in pan on a wire rack. If desired, sift powdered sugar over top of brownies. Cut into triangles or bars. Makes 24.

Make-Ahead Tip: Place in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.