*Ingredients
°156 grams all-purpose flour
°1 tsp salt
°2 tsp processed cocoa
°312 g dark chocolate, coarsely chopped
°226g unsalted butter, cut into 1-inch pieces
°1 tsp instant espresso powder
°300 grams granulated sugar
°100g packed light brown sugar
°5 eggs at room temperature
°2 tsp vanilla
*Directions
Preheat the oven to 175 °C (350 °F). Grease the sides and bottom of the pan 23 cm x 33 cm with butter. Cover the baking sheet with butter paper. In a bowl, whisk together the flour, salt and cocoa powder.
Place the chocolate, butter and instant espresso powder in a large bowl and place on a saucepan of simmering water, stirring occasionally, until the chocolate and butter have completely melted. Turn off the heat and leave the pan on the water and add the sugars. Whisk in the combined total, and remove the bowl from the pan. The mixture must be at room temperature.
Add 3 eggs to the chocolate mixture and beat until combined. Add the remaining eggs and beat until combined. Add the vanilla and stir until blended. Do not overheat the mixture at this stage so that the brownies do not stick together. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula, fold the flour mixture into the chocolate until very little of the flour mixture appears.
Pour the mixture into the prepared pan and smooth the top. Bake in the middle of the oven for 30 minutes, turning the pan halfway through, until a toothpick inserted in the middle of the brownies and a few wet crumbs come out. Let the brownies cool completely, then remove from the pan with parchment paper.
Cut into squares and serve. Enjoy!
