Ingredients:

  • 225g unsalted butter
  • 115g semi-sweet chocolate (60% cacao), finely chopped
  • 200g granulated sugar
  • 110g light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1 tsp espresso powder
  • 45g Dutch-process cocoa powder, sifted
  • 95g all-purpose flour
  • 0.75 tsp sea salt
  • 100g chocolate chunks

Instructions:

  1. In a light-colored skillet over medium heat, melt the butter. Continue cooking while swirling constantly until the butter foams and the milk solids turn a deep amber brown with a nutty aroma.
  2. Immediately remove the skillet from heat and stir in the 115g of chopped semi-sweet chocolate. Stir until the residual heat melts the chocolate into a smooth Ganache-like consistency.
  3. In a large mixing bowl, combine granulated sugar, light brown sugar, and eggs. Whisk vigorously for 3-5 minutes until the mixture is pale, thick, and reaches the 'ribbon stage'.
  4. Whisk the vanilla extract and espresso powder into the egg and sugar mixture.
  5. Gently pour the brown butter and chocolate mixture into the egg mixture, folding with a silicone spatula until just combined.
  6. Sift the cocoa powder, flour, and sea salt over the wet ingredients. Fold gently until no streaks of dry flour remain, being careful not to overmix.
  7. Fold in the chocolate chunks for added texture.
  8. Pour the batter into a parchment-lined 8x8-inch baking pan. Bake at 350°F (175°C) for 25 minutes, or until the edges are set but the center remains slightly soft.
  9. Allow the brownies to rest in the pan for at least 1 hour. This chilling period is essential for the fudgy texture to set and for clean slicing.