Ingredients:

  • 115g unsalted butter
  • 100g 70% dark chocolate, chopped
  • 30g Dutch-processed unsweetened cocoa powder
  • 150g granulated sugar
  • 50g light brown sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 65g all-purpose flour
  • 0.5 tsp fine sea salt
  • 1 tsp espresso powder

Instructions:

  1. Preheat your oven to 175°C and line a 20cm square pan with parchment paper. Note: Using a sling of parchment allows for easy removal later.
  2. Combine 115g butter and 100g chopped dark chocolate in a heat proof bowl over simmering water until smooth and glossy.
  3. Stir in 30g cocoa powder and 1 tsp espresso powder into the warm chocolate mixture. Note: The heat wakes up the cocoa's aroma.
  4. In a separate large bowl, whisk 150g granulated sugar, 50g light brown sugar, and 2 eggs until the mixture is pale and doubled in volume.
  5. Slowly pour the chocolate butter mixture into the egg mixture while whisking constantly. Note: This prevents the eggs from scrambling.
  6. Stir in 1 tbsp vanilla extract and 0.5 tsp fine sea salt.
  7. Sift in 65g all purpose flour and fold gently with a spatula until no white streaks remain. Note: Do not over mix here; stop as soon as it's combined.
  8. Pour into the prepared pan and bake for 25 minutes until the edges are set but the center slightly wobbles.
  9. Let the brownies sit in the pan for at least 1 hour before lifting them out. The center will firm up as it cools.