1/2cup(60g)all purpose flour, spooned and levelled
1/2teaspooncoarse kosher salt, reduce to 1/4 tsp if using salted butter
1/2cupsemi sweet or dark chocolate chips
Coarse salt flakes, such as Fleur de Sel or Maldon's
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Instructions
Preheat oven to 350°F (not fan assisted) Grease and then line an 8x8” metal baking pan with parchment paper covering the bottom and two sides, with overhangs extending about 1" over the sides of the pan.
Put cocoa powder, chocolate and espresso powder in a medium bowl. Set aside.
Melt butter in a saucepan with a light coloured bottom over medium-low heat. Once foaming, begin swirling the pan to keep the butter moving in the pan, while continuing to cook. You will start to see white milk solids will begin to appear on the bottom. Continue swirling and cooking until the milk solids begin to brown and the butter turns golden and smells nutty. Immediately remove the butter from the heat.
Immediately pour the hot browned butter into bowl with the cocoa and chocolate. Stir until smooth, then set aside to cool.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric beater, beat together the white sugar, brown sugar, vanilla, and eggs on medium-high speed until thick, smooth and lightened in colour, about 3 minutes.
Reduce speed to low. Slowly pour the chocolate mixture into the egg mixture until incorporated.
Continuing on low speed, add the flour and salt, mixing just until incorporated. Fold in additional chocolate chips. Batter will be very thick.
Spoon the batter into the prepared pan and spread evenly.
Bake 22-24 minutes until surface is glossy and just set (not jiggly in centre). Brownies will have some small cracks. Do not overbake. They will finish cooking and crack more as they cool.
Let brownies cool in the pan at least 30 minutes before removing from pan to cut into squares.
Notes
Note 1: You'll want to use 53-57% cocoa chocolate here, so here are a few options in that range - Hershey's Special Dark chocolate chips are 53%. Nestle Toll House Dark chocolate chips are also 53%. Costco's Kirkland brand semi-sweet chocolate chips are 51%. Semi-sweet baking squares (such as Baker's) are 57%. If you are using chocolate that is higher in cocoa content, simply reduce the added chocolate slightly. I wouldn't suggest going over 60% cocoa for these brownies, as they will just be too chocolatey (yes, there is such a thing :).Tips:
Baking time is critical to achieve the perfect fudgy brownies. In my oven, that time is 22 minutes, baked in a metal pan in the centre of the oven. If over-baked, these brownies will still be good, but not as moist.
Watch closely after 20 minutes of baking (through the window :). The top should be shiny and set. They may or may not have cracks when done as the cracking mainly happens as they cool.
For best results, use a parchment-lined metal baking pan. Glass pans don't perform as well. If you must use a glass pan, reduce the baking temperature by 25F degrees.
Be sure to read the notes above this Recipe Card for more tips. You'll also find step-by-step photos and a video that you might find helpful.