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1
Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan and dust it with the cocoa powder, tapping out the excess.
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2
Fill a medium saucepan 1/3 full of water and bring it to a boil over medium-high heat.
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3
Put the butter, chocolate and espresso powder in a heatproof bowl, set it on the saucepan and turn off the heat.
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4
Let the bowl stand for about 5 minutes until the chocolate mixture is melted.
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5
Stir together until very smooth.
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6
Stir in the sugar until dissolved.
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7
Remove the bowl from the saucepan; let cool to room temperature.
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8
Squeeze any excess moisture from the spinach and put it in a food processor.
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9
Add the vanilla and 1 tablespoon of water and puree until very smooth.
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10
Add the spinach puree and eggs to the cooled chocolate mixture and whisk until well combined.
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11
Whisk together the flour, cocoa powder, baking powder and salt in a medium bowl until combined.
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12
Add the wet ingredients to the dry and fold with a rubber spatula until combined.
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13
Add the chocolate chips and stir to combine.
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14
Pour the batter into the prepared pan; use an offset spatula to spread the batter evenly.
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15
Bake until set and a toothpick inserted in the center still has a few moist crumbs stuck to it, about 25 minutes.
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16
Cool the brownies completely in the pan before cutting.
