The Best Brownies
, Makes 24 brownies
Fudgy, crackly-topped brownies built on hot butter melted into chocolate, with a flaky salt finish.
| prepGrease a 9x13-inch / 23x33-cm dark metal pan with softened butter, line with parchment leaving overhang, then grease the parchment | ||||||
| prepPosition rack in middle of oven; preheat to 350°F / 175°C | ||||||
| 225 g semisweet or bittersweet chocolate (60-70% cacao), roughly chopped | Combine chocolate, cocoa & espresso | Simmer butter 5 min, pour over, whisk | Beat in chocolate-butter mixture | Sift in flour & cocoa, fold | Pour into pan; bake 350°F / 175°C, 20 min | Drop pan, sprinkle salt; bake 20 min more |
| 30 g unsweetened Dutch process cocoa powder (for the chocolate) | ||||||
| 1 tablespoon espresso powder | ||||||
| 2 1/2 sticks / 285 g unsalted butter | ||||||
| 400 g granulated sugar | Beat sugars, vanilla, salt & eggs 10 min | |||||
| 100 g dark brown sugar, packed | ||||||
| 2 teaspoons vanilla extract | ||||||
| 2 teaspoons kosher salt | ||||||
| 6 large eggs | ||||||
| 125 g all-purpose flour | ||||||
| 60 g unsweetened Dutch process cocoa powder (remaining, for the batter) | ||||||
| flaky sea salt, for sprinkling | ||||||
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