For now I am settling down on these since no doubt they are amazing. Fudgy, intensely chocolaty, moist, crisp crust and dense. Don’t overmix or overbake otherwise the results can vary alot. Let me know if you try it and how they turned out for you. If you have already tried them, do you think they are the best.
Flour 3/4 cup
Cocoa powder 1 tbsp
Butter 1/2 cup plus more for pan
Instant espresso powder 1/2 tsp
Chocolate, 5 ounces ,finely chopped or chips, I used 62% dark chocolate,cut into pieces
Granulated sugar 2/3 cup
Light-brown sugar 1/4 cup
Salt 1/4 tsp
Vanilla essence 1 tsp
4. On medium-low heat, melt the butter in a heat-proof bowl over a pot of simmering water. Stir until the butter has melted completely. Add the espresso powder and chocolate. Once the chocolate is melted and incorporated, remove from heat, add vanilla, and let cool.
5. Meanwhile, using a whisk beat together by hand or with a mixer fitted with the whisk attachment, the eggs, both sugars, and salt until light and frothy.
9. Bake the brownies for 30 minutes or until a toothpick inserted into the center comes out with a few crumbs.