Ingredients
- Baking spray with flour
- 3 (4-oz.) bittersweet chocolate bars (such as Ghirardelli), chopped (about 2 cups)
- 1 cup unsalted butter
- 4 large eggs
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 3 tablespoons (1 1⁄2 oz.) bourbon
- 2 tablespoons instant espresso granules
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 3 (4-oz.) semisweet chocolate bars, chopped (about 2 cups), divided
- 1 teaspoon flaky sea salt
Preparation
Step 1
Preheat oven to 350°F. Coat a 13- x 9-inch baking pan with baking spray with flour. Bring a medium pot with 1 inch of water to a simmer over low. Set a medium-size heatproof glass bowl over pot. Add chopped bittersweet chocolate and butter to bowl; cook, stirring occasionally, until melted, about 2 minutes. Remove from heat; cool slightly, about 10 minutes.
Whisk eggs, granulated sugar, brown sugar, bourbon, and espresso granules into cooled chocolate-butter mixture until well combined. Stir in flour and kosher salt until combined. Pour half of the batter into prepared pan. Sprinkle with 1 cup of the chopped semisweet chocolate. Top with remaining batter, smoothing with an offset spatula. Sprinkle with remaining 1 cup chopped semisweet chocolate.