Directions
- 1Prep your tin: butter and parchment
- 2Make the ganache: Combine chocolate, cocoa powder, and espresso powder in a bowl. Pour in hot melted butter and whisk until smooth
- 3In a separate bowl, combine the granulated sugar, dark brown sugar, vanilla extract, and kosher salt.
- 4Crack the eggs into a separate bowl to prevent shells from falling in. Use the eggshell to remove any shells that do fall in.
- 5Add one egg at a time to the sugar mixture to prevent a huge mess, then add the rest of the eggs.
- 6Beat the eggs and sugar until it looks like a super thick pancake batter.
- 7Pour in ganache, and mix.
- 8Sift together the flour and cocoa powder to prevent lumps.
- 9Fold in the dry ingredients to the wet ingredients quickly.
- 10Pour batter into prepared tin, smooth out, and bake at 350°F (180°C) for 20 minutes.
- 11Remove from oven and slam on the counter to even out the top. Add flaky sea salt, and bake for 25 more minutes.
- 12Let brownies cool completely. Clean knife after each cut.
Ingredients
- 1.25 cups unsalted butter
- 8 ounces chocolate
- 0.25 cups cocoa powder
- 1 tablespoon espresso powder
- 2 cups granulated sugar
- 0.5 cups dark brown sugar
- 2 teaspoon vanilla extract
- 2 teaspoon kosher salt
- 6 eggs
- 1 cup all-purpose flour
- 1 flaky sea salt
Equipment
ovenwhiskhand mixermeasuring cupsspatulaknifebaking sheetparchment papersieve
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