4 eggs

1 cup flour

1 cup butter

1 cup cocoa powder

4 oz dark/semisweet chocolate

1.5 cups white sugar

half cup brown sugar

1 Tbsp vanilla

1 tsp kosher salt




Preheat oven to 350°. Line 9x13” pan with foil or parchment paper.

Put cocoa powder, chopped chocolate, and espresso powder in a heat-proof bowl.

Brown butter: Melt butter in saucepan medium-low heat. Once foaming, stir and scrape bottom with spatula every 10-15 seconds. milk solids will appear on the bottom. Continue for 5-10 minutes. When foam clears the milk solids will toast. As soon as the solids turn brown, remove pan

Pour hot brown butter into prepared bowl, to bloom cocoa and melt chocolate. Stir until smooth. Set aside to cool.

With a stand or hand mixer, whip sugars, vanilla, and eggs on medium-high until THICK, FLUFFY, and LIGHT in color. For very moist, rich brownies, stop after 4-5 minutes. For slightly more height and fluff, whip 8-10 minutes until very thick and pale

Reduce speed to low. Slowly pour chocolate-butter mixture into egg foam mixture until mixed.

Using a spatula, fold in flour and salt until just mixed. Fold in additional chocolate if using. Batter will be VERY thick.

Scoop and spread batter evenly into prepared pan.

Bake 25 minutes until surface is glossy and just set. They will finish cooking as they cool.

Let it cool 30 minutes.