Blood Orange and Espresso Brownies  

Created by Jon Payne

2 sticks unsalted butter, plus more for pan

8 ounces bittersweet chocolate chips

1 1/4 cups all-purpose flour

1 teaspoon baking  powder

Pinch salt

4 large eggs

2 cups sugar

4 tablespoons Blood Orange Monin syrup

2 teaspoons Espresso Monin syrup

Powdered sugar, for garnish

Preheat oven to 350 degrees F.

Line a 11 by 13 square baking pan with parchment paper, making sure paper hangs over the edges. Grease paper with butter so the brownies don't stick. Melt butter and chocolate over a double-boiler and stir gently until smooth and shiny. Remove from the heat and cool slightly.  Sift together flour, baking powder, and salt into a mixing bowl and set aside. Whisk together eggs, sugar, blood orange syrup and espresso syrup in a mixing bowl until combined. Pour in chocolate mixture and continue to whisk until combined. Gradually add flour mixture and mix until a light brown color (about 2 min). Transfer batter to baking pan and bake for 45 to 50 minutes or until a cake tester comes out clean when inserted into the middle of the pan. When done, invert onto a cutting board or a cooling rack, remove paper and cut into squares. Garnish with powdered sugar and serve.