Adapted from Stella and others
Ingredients
- 227 g (1 C) butter, to be browned
- 90 g (1 C) Dutch process cocoa
- 113 g (4 oz) dark or semisweet (60% cacao) chocolate, finely chopped
- 1 tsp instant espresso (or 1 Tbs instant coffee)
- 300 g (1.5 C) sugar
- 100 g (1/2 C) brown sugar
- 1 Tbs vanilla
- 4 eggs
- 120 g (1 C) flour
- 1 tsp kosher salt
- (optional) 1 C additional chopped chocolate or chips, or 1-2 C chopped nuts, dried cherries, etc
Directions
- Preheat oven to 350 F. Line 9×13 pan with a sling.
- Put cocoa powder, chopped chocolate, espresso/coffee powder in a heat proof bowl.
- Make brown butter: melt butter in light-colored saucepan over medium low. Once foaming, stir and scrape regularly to prevent burning of milk solids. Continue stirring 5-10 mins (go by visual cues). When foam clears and spitting stops, watch closely: milk solids will toast. As soon as solids turn brown and nutty, remove pan from heat.
- Immediately pour hot brown butter into prepared bowl to bloom cocoa/melt chocolate. Stir until smooth, set aside to cool.
- Beat sugars, vanilla, and eggs on med-high until thick, smooth, fluffy, and lighter in color. For very moist, rich brownies, stop after 4-5 mins.
- Reduce speed to low. Slowly pour in chocolate-butter mixture until incorporated.
- Using a spatula, fold in salt and flour until just incorporated. Fold in additional chocolate, nuts, fruit if using. Batter will be very thick.
- Spread evenly into pan.
- Bake 25 min until surface is glossy and just set (not jiggly in center).
- Cool at least 30 min before slicing.
Notes
- For extra thick brownies, use an 8X8 or 9X9 pan. Use a sling, bake time will increase.
