"The Best Brownies

By RoketJSquerl

Ingredients

• 1/3 cup (76g) unsalted butter
• 8 oz. dark chocolate, finely chopped
• 3 large eggs, room temperature
• 1 1/4 cup (250g) sugar
• 1/4 cup (50g) brown sugar
• 1/4 tsp. espresso powder
• 1 tsp. vanilla extract
• 1/2 cup (60g) all-purpose flour
• 1/4 cup (32g) bread flour*
• 1/4 cup (20g) cocoa powder
• 1/8 tsp. baking soda
• 1/4 tsp. salt
• 2 oz. semisweet chocolate chips (optional)

Details

Servings 1
Adapted from theswordinthescone.com

Preparation

Step 1

INSTRUCTIONS

Preheat the oven to 350° F. Line an 8-9″ square pan with tinfoil and spray with nonstick cooking spray.

Place the butter and chocolate into a large mixing bowl. Microwave in 30 second increments, stirring after each, until fully melted and smooth. You may also use a double boiler to do this.

Add the eggs, sugar, espresso powder, and vanilla to the bowl. Using either a hand mixer on medium-low speed, or a really strong arm with a whisk, beat the mixture until just combined. Add the flours, cocoa, baking soda, and salt, and continue mixing/whisking until no lumps remain. Fold in the chocolate chips, if using.

Pour the batter into the prepared pan. Bake the brownies for 34-35 minutes, until the top is matte, stable, and slightly puffy. The toothpick test isn’t a great indicator of doneness here… use your judgement.

Cool the brownies on the counter for about a half hour. Transfer to the fridge and chill for at least 90 minutes minutes longer . One chilled, remove the pan from the fridge and grab hold of the sides of the tin foil to lift the brownies out of the pan. To make clean squares, use a very sharp knife and wipe it clean between each cut. These brownies are rich, so I usually make 16 squares. You may make yours bigger or smaller.

Store brownies in an airtight container either in the fridge or at room temperature. They’re great both ways!

*This small amount of bread flour makes for a super chewy brownie. Alternatively, you can substitute an equal amount of all-purpose flour and add 1/2 a teaspoon of vital wheat gluten to the batter for comparable results, or just use all-purpose flour alone.