Ingredients:

  • 3/4 cup (170g) unsalted butter, melted and hot
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3/4 cup (75g) unsweetened Dutch processed cocoa powder
  • 3/4 cup (95g) all purpose flour
  • 1/2 teaspoon sea salt
  • 1 teaspoon espresso powder

Instructions:

  1. Preheat your oven to 350°F (175°C) and line an 8x8 pan with parchment paper. Note: Leave an overhang to easily lift the brownies out later.
  2. Melt the 170g of butter until it is bubbling and hot.
  3. Whisk the hot butter and both sugars in a large bowl until the mixture looks like wet sand. Note: The heat helps dissolve the sugar crystals.
  4. Add the 2 room temperature eggs and 1 tablespoon of vanilla.
  5. Vigorously whisk the egg mixture for 2 minutes until the batter turns pale and glossy. Note: This creates the meringue top.
  6. Sift in the 75g of cocoa powder, 1/2 teaspoon salt, and 1 teaspoon espresso powder.
  7. Fold gently until no dry cocoa streaks remain.
  8. Add the 95g of all purpose flour and fold with a spatula.
  9. Stop mixing the moment the flour disappears. Note: Over mixing develops gluten and creates a cakey texture.
  10. Bake for 22 minutes until the edges are set but the center slightly wobbles.