Brownies

• 2 sticks butter (8 oz/225g)
• 115g/4 oz finely chopped dark chocolate (72%ish cacao)
• 300g granulated sugar
• 40g dark brown sugar
• 1 tsp. kosher salt
• 4 large eggs
• 2 tsp. vanilla extract
• 1 tsp. espresso powder (optional)
• 90g all puprose flour
• 80g dutch process cocoa

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Preheat oven to 350°F/180°C. Line a 9×9 pan with alumium foil. Grease if desired.

Sift together flour and cocoa into bowl.

In small pan, melt butter over med-low heat.  Continue stirring as it hisses and pops until it is golden yellow and silent.

Remove from heat and stir in dark chocolate.

In a large bowl, combine granulated sugar, brown sugar, salt, eggs, vanilla, and instant espresso in bowl. Whip until fluffy, about 8 minutes.

Mix in dark chocolate/butter mixture. After that's combined, add cocoa/flour mixture and incorporate into batter.

Pour into pan. Bake ~30 minutes. Time is based on a light aluminum pan. Glass will take longer (~45 minutes). Internal temperature should be 205°F/95°C.