Fudgy Brownies
 
Ingredients
  • 8 ounces (226 grams) 60% cacao bittersweet chocolate, chopped
  • ¾ cup (170 grams) unsalted butter, cubed
  • 1 cup (200 grams) granulated sugar
  • ¾ cup (165 grams) firmly packed dark brown sugar
  • 1¼ cups (156 grams) all-purpose flour
  • 3 tablespoons (15 grams) unsweetened cocoa powder, sifted
  • ¾ teaspoon (2.25 grams) kosher salt
  • ¾ teaspoon (1.5 grams) instant espresso powder
  • 4 large eggs (200 grams), room temperature and lightly beaten
  • 2 teaspoons (8 grams) vanilla extract
Instructions
  1. Preheat oven to 325°F (170°C). Spray an 8-inch square baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
  2. In the top of a double boiler, combine chocolate and butter. Cook over simmering water, stirring occasionally, until melted and smooth. Turn off heat, and whisk in sugars until well combined. (Mixture will not be completely smooth.) Remove from heat, and let cool slightly, 3 to 5 minutes.
  3. In a medium bowl, whisk together flour, cocoa, salt, and espresso powder.
  4. Slowly add eggs to chocolate mixture, whisking until combined. Whisk in vanilla. Fold in flour mixture just until combined. Spread batter in prepared pan.
  5. Bake until a wooden pick inserted in center comes out with a few moist crumbs, 50 to 55 minutes. Let cool in pan for 15 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack before cutting into bars. Refrigerate in an airtight container for up to 6 days. Let come to room temperature before serving.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/fudgy-brownies/