To those people who think it's a good idea to buy one of those silly all-corners brownie pans: just make these rad cookies instead. Happy non-fail birthday John!
3/4 lb TJs Pound Plus dark chocolate, chopped
3 T butter
1.25 c sugar
2 t vanilla
1.5 t instant espresso
6 T cake flour
3/4 t baking powder
1/4 t salt
1.5 c Ghirardelli semisweet chocolate chips
Melt the dark chocolate in a double boiler (or today's approximation thereof, a metal bowl in a metal colander in a pot of simmering water). Set aside.
Melt the butter in a large mixing bowl, and let cool slightly. Add the sugar and butter, and beat with the electric mixer for several minutes until thick and glossy. Add the melted chocolate, vanilla, and espresso powder, and beat well. Fold in the dry ingredients until just mixed, then fold in the chocolate chips. Put in the fridge for 20-30 minutes while you eat dinner.
Preheat the oven to 350F and line three baking sheets with parchment. Scoop out 32 cookies with a 1.5T spoon, leaving plenty of space between the cookies. (More smaller cookies would be good too, this is almost prohibitively large given the cookies' intensity. Almost, but not quite.) Press the cookies with moist fingertips to flatten slightly. Bake two sheets for 13 minutes until the tops are starting to look crackly, switching the racks halfway through. Transfer the cookies on the parchment to cooling racks, then bake the last pan. Cool all the cookies completely then store in a tupperware.