Ingredients:

  • 200g dark chocolate (60-70% cacao), chopped coarsely
  • 115g unsalted butter, high-quality European style
  • 200g granulated sugar
  • 50g light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 65g all-purpose flour
  • 30g Dutch-process cocoa powder
  • 1 tsp espresso powder
  • 0.5 tsp fine sea salt

Instructions:

  1. Preheat your oven to 350°F (180°C) and line an 8x8 inch pan with parchment paper. Note: Using a 'sling' makes lifting the brownies out effortless.
  2. Combine 200g dark chocolate and 115g butter in a heat proof bowl. Note: Set over simmering water until velvety and glossy.
  3. Beat 3 large eggs with 200g granulated sugar and 50g light brown sugar. Note: Whisk for 3-5 mins until the mixture is pale and doubled in volume.
  4. Slowly pour the melted chocolate mixture into the egg mixture. Note: Stir constantly to prevent the heat from scrambling the eggs.
  5. Fold in 1 tbsp vanilla extract and 1 tsp espresso powder. Note: The espresso powder should dissolve completely into the wet base.
  6. Sieve 65g all purpose flour, 30g cocoa powder, and 0.5 tsp sea salt together. Note: Sifting removes cocoa lumps that won't bake out later.
  7. Use a spatula to incorporate the dry ingredients into the wet. Note: Stop until no white streaks of flour remain; do not over mix.
  8. Pour batter into the pan and bake for 25 minutes. Note: Remove until the edges are set but the center still wobbles slightly.
  9. Place the pan on a wire rack and let cool completely for 2 hours. Note: The brownies continue cooking from residual heat during this time.