These deliciously moist and dense brownies were adapted from Devin Alexander’s Chewy Chocolaty Brownies recipe. I didn’t have any espresso powder or raw sugar, so I skipped the espresso (but use did Valrohna cocoa powder) and used 1 1/2c of regular sugar. I also used egg whites from a carton and then baked them in a pan all because I was too lazy to crack eggs and pour batter into a muffin tin. As you can see, they turned out just fine.