Instructions:
1. Preheat Oven and Prepare Baking Tray:
– Preheat your oven to 350°F (175°C).
– Grease a 23 cm x 33 cm baking tray and line it with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
2. Melt Chocolate:
– In a microwave-safe bowl, melt 240 grams of chocolate in 30-second intervals, stirring after each interval until completely melted and smooth. Set aside to cool slightly.
3. Combine Dry Ingredients:
– In a large mixing bowl, sift together 28 grams of cocoa powder, 10 grams of espresso powder, 125 grams of flour, and 55 grams of cocoa powder. Set aside.
4. Mix Wet Ingredients:
– In another large bowl, whisk together 280 grams of melted butter, 400 grams of granulated sugar, and 110 grams of dark brown sugar until well combined.
– Add 10 ml of vanilla extract and 10 grams of salt, mixing until incorporated.
5. Add Eggs:
– Add the 6 large eggs to the butter-sugar mixture one at a time, beating well after each addition. The mixture should be smooth and glossy.
6. Combine Wet and Dry Ingredients:
– Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
– Fold in the melted chocolate until the batter is well combined and no streaks remain.
7. Bake:
– Pour the batter into the prepared baking tray, spreading it out evenly with a spatula.
– Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
8. Cool and Serve:
– Allow the brownies to cool completely in the baking tray on a wire rack.
– Once cooled, use the parchment paper overhang to lift the brownies out of the tray.
– Cut into squares and enjoy!
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Description:
These brownies are rich, fudgy, and sure to be the best you’ve ever eaten. Enjoy!
