Midnight Toker

By socalnativelala

Ingredients

• 12 tbs butter
• 6 oz dark (bittersweet or unsweetened) chocolate, chopped
• 1 c sugar
• 1 1/4 c packed dark brown sugar
• 1 tsp salt
• 4 large eggs
• 1 tsp vanilla extract
• 1 tbs espresso powder
• 1/3 c 100% dutch process dark cocoa powder
• 1/3 c natural unsweetened cocoa powder
• 1 tsp baking powder
• 2 c ap flour
• 3/4 c chocolate chips
• 1 1/2 c powdered sugar
• 3 tbs dark cocoa powder
• 1 tbs natural cocoa powder
• pinch of salt
• 3-6 tbs boiling water
• flaky sea salt

Preparation

Step 1

Preheat the oven to 350°F. Lightly grease a sheet pan. Melt the oil and butter in a bowl set over a saucepan of simmering water over low heat. Add the chocolate and stir it until melted and it gets shiny. Remove from heat to cool. In a separate bowl add eggs and whisk them adding the sugars, salt, cocoa, espresso powder and vanilla, whisking until smooth. Slowly add the chocolate mixture slowly a little at a time, carefully stirring. In a separate bowl sift together the flour and baking powder. Mix into the wet ingredients being careful not to over mix. Stir in the chocolate chips. Spread the batter onto a lightly greased sheet pan and bake at 350°F for about 30 minutes, or until a toothpick comes out mostly clean, with some moist crumbs but no loose batter. Allow to cool while you prepare the glaze. Mix the powdered sugar, dark cocoa powder, salt and 3 tbs of hot water together until smooth. Adjust with additional water a half tbs at a time as needed to achieve a drizzling consistency. Glaze the brownies and sprinkle with flaky sea salt.