1/4 teaspoon salt
3/4 cup sugar
1/2 cup butter
1/3 cup light corn syrup
1/2 cup espresso coffee or other strong brewed coffee
16 ounces semisweet chocolate squares
4 eggs
2 teaspoon vanilla

Combine flour, baking powder, baking soda and salt in a large bowl and set aside.
Combine sugar, butter, corn syrup and espresso in a saucepan and heat until sugar is dissolved.
Add chocolate squares and continue heating over low heat until chocolate melts be careful not to scorch.
Add chocolate mixture to flour mixture and mix with a hand mixer.
Add eggs and vanilla and mix again.
Pour batter into a greased 13 x 9 inch baking pan and cook at 325 degrees for about 45 minutes.
Allow to cool and cut into squares to serve.

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