Chocolate Brownie

INGREDIENTS

• 1 1/4 cups browned unsalted butter
• 8 oz good-quality semisweet chocolate, chopped
• 3/4 cup cocoa powder (divided)
• 1 tbsp espresso powder
• 1 1/4 cups cane sugar
• 1/2 cup packed dark brown sugar
• 2 tsp vanilla bean paste
• 1 tsp kosher salt
• 6 large eggs
• 1 cup all-purpose flour
• 1/2 cup milk chocolate chips
• Flaky sea salt (for sprinkling)
• Salted Caramel (recipe below)
• Optional: Vanilla ice cream or whipped cream

INSTRUCTIONS

1. Preheat oven to 350°F (180°C). Grease a 9×13-inch dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
2. Combine chopped chocolate, 1/4 cup of cocoa powder, and espresso powder in a heatproof measuring cup or medium bowl.
3. Heat butter in a small saucepan over medium heat until it simmers. Pour the hot butter over the chocolate mixture and whisk until smooth. Set aside.
4. In a large bowl, beat granulated sugar, brown sugar, vanilla bean paste, salt, and eggs until fluffy (about 10 minutes).
5. Pour the slightly cooled chocolate and butter mixture into the sugar mixture and blend until smooth.
6. Sift in flour and remaining 1/2 cup of cocoa powder, add chocolate chips, and fold until combined.
7. Pour batter into the prepared pan and bake for about 18 minutes or until lightly puffed on top.
8. Remove the pan, drop it lightly on a flat surface 1-2 times to deflate the brownies slightly, and sprinkle with flaky sea salt.
9. Return the pan to the oven and bake for an additional 18-20 minutes or until a wooden skewer inserted into the center comes out fudgy but the edges are cooked through.
10. Allow the brownies to cool completely in the pan on a cooling rack. Use parchment paper to lift them out, drizzle with caramel, and cut into 24 bars.
11. Optional: Serve with vanilla ice cream or whipped cream. Enjoy