A rich and spicy version of a classic, gooey, chocolate-y brownie.
In a small mixing bowl, combine the flour, cocoa powder, salt, spices, and coffee. Mix until thoroughly combined.
In the top of a large double boiler, melt the butter, the chocolate chips, and the dark chocolate together, stirring until evenly melted and smooth. Remove from heat and let it sit until it cools to room temperature. Add the eggs, sugars, and vanilla and mix with the chocolate mixture until combined. Gently fold in the flour mixture until just barely combined, taking care not to over-mix. (The batter will seem eggy.)
Prepare a 13″x 9″ pan by greasing it with butter and then lining it with parchment paper. Carefully pour the brownie batter into the pan. Bake at 350 degrees for 35-40 minutes, or until a toothpick comes out clean.
Optional: Place a stenciled design over the cooled brownies, and sift powdered sugar over the stencil. Gently lift the stencil to reveal the powdered sugar design.