1Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides.
2Grease the parchment with softened butter.
3Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
4Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally.
5Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes.
6Whisk until the chocolate is completely smooth and melted, then set aside.
7Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl.
8Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes.
9With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
10Position a rack in the middle of the oven and preheat to 350°F (180°C).
11Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
12Pour the batter into the prepared baking pan and smooth the top with a spatula.
13Bake until lightly puffed on top, about 20 minutes.
14Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly.
15Sprinkle with flaky sea salt.
16Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more.
17Set the brownies on a cooling rack and cool completely in the pan.
18Use the parchment paper to lift the cooled brownies out of the pan.
19Cut into 24 bars and serve immediately.
20Enjoy!
Ingredients
1.25 sticks unsalted butter, plus more, softened, for greasing
4 oz good-quality semisweet chocolate, or bittersweet chocolate, 60-70% cacao, roughly chopped
0.38 cup unsweetened dutch process cocoa powder, divided
0.5 tablespoon espresso powder
1 cups granulated sugar
0.25 cup dark brown sugar, packed
1 teaspoons vanilla extract
1 teaspoons kosher salt
3 large eggs
0.5 cup all-purpose flour
flaky sea salt, for sprinkling
Equipment
9x13-inch (23x33-cm) dark metal panparchment paperheatproof liquid measuring cup or medium bowlsmall saucepanelectric hand mixerlarge bowlcooling rackrubber spatulaoven mitts or kitchen towels
Tips
Remove the brownies from the oven when a toothpick inserted into the center comes out with moist, fudgy crumbs; any longer, the brownies will turn out dry.
Sprinkle with sea salt for that irresistible sweet-savory contrast.
After cooling, slice into squares for a treat bound to vanish in no time!