Adjust the oven rack to the center of the oven and pre-heat oven to 350˚ F.

Line an 8×8-inch square pan with aluminum foil and spray with a cooking spray. Set aside.

Melt the butter, oil, chocolate and coffee in the microwave or in a double boiler in a heatproof bowl on the stove. If microwaving, melt the butter and chocolate in 20-second increments and stir between each. Set aside to only slightly cool.

Create a double boiler by filling a saucepan with 2-3 inches of water, and place a heatproof bowl over it. The heatproof bowl should not touch the water in the saucepan. Gently heat the water (but do not boil or simmer) and stir until the butter, oil, espresso and chocolate are melted. Remove from stove once chocolate is melted.

While the chocolate mixture is melting, whisk together the dry ingredients: flour, cocoa powder, salt and baking powder in a medium bowl. Set aside.

In a separate bowl, thoroughly whisk together the eggs and sugar until light in color and a little frothy. Mix in vanilla.

Once the bowl of melted chocolate and butter is lukewarm (it should no longer be too hot to the touch), add it to the egg and sugar mixture.

Add dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.

Scrape the batter into the greased pan and smooth the top with an offset spatula.

Place the pan in the oven for 25-30 minutes and begin checking the brownies at 25 minutes. They are done when a toothpick comes out with a few moist crumbs attached (but not completely gooey batter) and the edges are starting to crisp up. Let cool in the pan for 15 minutes before removing them via the aluminum foil.

For sharp edges, cool completely before cutting with a sharp knife.