Ingredients:

  • 8 oz (225 g) Unsalted Butter, cut into cubes
  • 7 oz (200 g) Dark Chocolate (70–72% cacao), roughly chopped
  • 1 tsp (5 g) Instant Espresso Powder (optional)
  • 1 cup (200 g) Granulated Sugar
  • 1/2 cup (100 g) Light Brown Sugar, packed
  • 3 Large Eggs, room temperature
  • 1 Tbsp (15 ml) Vanilla Extract
  • 3/4 cup (90 g) All-Purpose Flour
  • 1/4 cup (30 g) Unsweetened Cocoa Powder (Dutch-processed)
  • 1 tsp (5 g) Fine Sea Salt
  • 1/2 cup (85 g) Chocolate Chips (optional mix-in)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a 9x9 inch metal baking pan with parchment paper, creating a sling by allowing excess paper to overhang on two sides.
  2. Melt the Base: Combine the chopped dark chocolate, cubed unsalted butter, and espresso powder in a large heatproof bowl set over a saucepan of simmering water. Stir gently until completely smooth. Remove from heat and allow to cool slightly until only warm.
  3. Combine the granulated sugar and brown sugar in a separate medium bowl.
  4. The Crinkle Top Technique: Add the eggs and vanilla to the bowl of sugars. Using an electric hand mixer, beat the mixture on medium-high speed for 5 to 7 minutes until it becomes thick, pale yellow, and nearly triples in volume (the 'ribbon stage').
  5. Pour the slightly cooled chocolate/butter mixture into the egg/sugar mixture. Use a rubber spatula to fold gently until just combined. Do not aggressively stir.
  6. Sift Dry Ingredients: In a small bowl, whisk together the flour, cocoa powder, and sea salt.
  7. Incorporate Dry Ingredients: Pour the dry mixture over the wet mixture. Fold gently and briefly, just until no streaks of flour remain. Stop mixing immediately to prevent developing gluten.
  8. Gently fold in the optional chocolate chips or nuts, if using.
  9. Bake: Scrape the batter into the prepared pan and spread evenly. Bake for 30–35 minutes at 350°F (175°C). The centre is done when a toothpick comes out with moist, sticky crumbs clinging to it.
  10. Cool Completely: Remove the pan and let cool completely on a wire rack for at least 2 hours before attempting to slice.
  11. Slice and Serve: Use the parchment paper sling to lift the cooled brownies out of the pan. Slice cleanly into 16 squares using a large, sharp knife.