Fudgy Brownie

Ingredients:

310g butter

228g semi-sweet chocolate ~ roughly chopped

3/4 cup cocoa powder ~ divided

1 tbsp espresso powder

2 cup granulated sugar

1/4 cup dark brown sugar

2 tsp vanilla extract

2 tsp kosher salt

6 eggs

1 cup All-purpose flour

Flaky sea salt for sprinkling

Direction/Instruction:

1. Grease a 9x13-inch (23x33cm) pan with non-stick spray/softened butter, then line with parchment paper; leaving an overhang on all sides.  Grease the parchment with softened butter/non-stick spray.
2. Position a rack in the middle of the oven & preheat to 180 deg C.
3. Combine the chopped chocolate, 30g of cocoa powder & espresso powder in a heatproof liquid measuring cup or medium bowl & set aside.
4. Add the butter to a small saucepan over medium heat & cook until the butter just comes to a vigorous simmer about 5 mins, swirling the pan occasionally.  Immediately pour the hot butter over the chocolate mixture & let sit for 2 mins.  Whisk until the chocolate is completely smooth & melted then set aside.
5. Combine the granulated sugar, brown sugar, vanilla extract, salt & eggs in a large bowl.  Beat with an electric hand mixer on high speed until light & fluffy for about 10 mins.  It will be similar to the texture of a very thick pancake batter.
6. With the mixer on, pour in the slightly cooled chocolate mixture & blend until smooth.  Sieve in the flour & remaining cocoa powder; use a rubber spatula to gently fold until just combined.
7. Pour the batter into the prepared baking pan & smooth the top with a spatula.  Bake until lightly puffed on top; about 20 mins.
8. Remove the baking pan from the oven then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly.  Sprinkle with flaky sea salt.
9. Return the pan to the oven & bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through about 20 mins more.  The center of the brownies will seem under-baked but the brownies will continue to set as they cool.  Set the brownies on a cooling rack & cool completely in the pan.
10. Use the parchment paper to lift the cooled brownies out of the pan.  cut into 24 bars & serve immediately.