INGREDIENTS

2½ sticks (1¼ cups) unsalted butter, plus more, softened, for greasing

8 ounces good-quality semisweet or bittersweet chocolate (60-70% cacao),

roughly chopped

¾ cup unsweetened Dutch process cocoa powder, divided

1 tablespoon espresso powder

2 cups granulated sugar

½ cup dark brown sugar, packed

2 teaspoons vanilla extract

2 teaspoons kosher salt

6 large eggs

1 cup all-purpose flour

Flaky sea salt, for sprinkling

DIRECTIONS

Position a rack in the middle of the oven and preheat to 350°F (180°C).
Grease a 9x13-inch dark metal pan with softened butter, then line with
parchment paper, leaving overhang on all sides. Grease the parchment with
softened butter.

Combine the chopped chocolate, ¼ cup of cocoa powder, and espresso

powder in a heatproof liquid measuring cup or medium bowl and set aside.

Add the butter to a small saucepan over medium heat and cook until the butter
just comes to a vigorous simmer, about 5 minutes, swirling the pan
occasionally. Immediately pour the hot butter over the chocolate mixture and
let sit for 2 minutes. Whisk until the chocolate is completely smooth and
melted, then set aside.

Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in
a large bowl. Beat with an electric hand mixer on high speed until light and
fluffy, about 10 minutes. It will be similar to the texture of very thick pancake
batter.
With the mixer on, pour in the slightly cooled chocolate and butter mixture and
blend until smooth.

Sift in the flour and remaining ½ cup of cocoa powder and use a rubber
spatula to gently fold until just combined.

Pour the batter into the prepared baking pan and smooth the top with a
spatula. Bake until lightly puffed on top, about 20 minutes.

Remove the baking pan from the oven using oven mitts or kitchen towels, then
lightly drop the pan on a flat surface 1-2 times until the brownies deflate
slightly. Sprinkle with flaky sea salt.

Return the pan to the oven and bake until a wooden skewer inserted into the
center of the brownies comes out fudgy but the edges look cooked through,
about 20 minutes more. The center of the brownies will seem under-baked,
but the brownies will continue to set as they cool.

Set the brownies on a cooling rack and cool completely in the pan.

Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24
bars and serve immediately.

.
Makes 18 cookies

INGREDIENTS

1 cup bread flour

¾ cup all-purpose flour

2 teaspoons kosher salt or 1½ teaspoon table salt

1 teaspoon baking soda

1 cup (2 sticks) unsalted butter

2-3 tablespoons cold water

1 cup dark brown sugar

½ cup white sugar

2 teaspoons vanilla extract

1 teaspoon espresso powder

1 large egg

1 large egg yolk

½ cup semisweet chocolate chips

5 ounces dark chocolate, chopped

PREPARATION

Preheat the oven to 350˚F (180˚C).

In a medium bowl, sift together the flours, salt, and baking soda. Set aside.

In a medium light-bottomed saucepan, add the butter and melt over

medium heat.

Bring the butter to a boil, stirring occasionally. As the water begins to boil
out of the butter, the milk solids in the butter will separate, sink to the
bottom, and begin to toast and brown. As this begins to happen, make sure
to stir constantly so the butter browns evenly. It may become quite foamy
and difficult to see, so keep a close eye on it.
Once the butter has turned a nice nutty brown, remove from the heat and
pour into a liquid measuring cup to stop the cooking. Give it a stir and add
2-3 tablespoons of cold water to the butter to bring it back up to 1 cup of
liquid. Set aside to cool to room temperature. To help speed this process
up, you can place in the fridge for 10-15 minutes. You want to make sure
the butter is still liquid when you’re adding it to the dough later on, so make
sure to remove after 15 minutes.

In a large bowl, add the sugars, vanilla, espresso powder, and cooled
brown butter. Cream together with an electric hand mixer until light and
fluffy, 1-2 minutes.

Add the egg and yolk and beat until incorporated.

Add the dry ingredients, about ⅓ of the mixture at a time, and beat between
additions until just incorporated. It’s okay for there to be a bit of unmixed
flour on the edge of bowl, this will be incorporated in the next step.

Using a wooden spoon, fold the chocolate chips and chunks into the dough

Scoop the cookies onto a parchment paper-lined baking sheet in 3-

tablespoon-sized mounds.

For optimal flavor, cover and refrigerate for 1 hour or, even better,
overnight.

Evenly space the dough 3 inches apart from one another on a parchment
paper-lined baking sheet. Bake in a preheated oven for 12-14 minutes.

Let the cookies cool on the baking sheet for 2-3 minutes before transferring
to a cooling rack to cool completely.

Enjoy!