2sticksunsalted butter, cut into chunks(230 grams)
8ozsemisweet or bittersweet chocolate, chopped(230 grams)
1ozunsweetened chocolate, any brand(28 grams)
1 ½teaspoonsinstant espresso powder( you can use up to 2 teaspoons)
1cupdark brown sugar(200 grams)
5largeeggs(250-270 grams)
1 ½cupsgranulated sugar(300 grams)
½teaspoonsalt
1tablespoonvanilla extract
1 ⅓cupsKing Arthur all-purpose flour (KA for chewier)(185 grams)
½cupchocolate chips or chunks(84 grams)
⅔cupwalnuts (optional)
Instructions
Preheat the oven to 330 degrees F. You can use regular or convection. In my convection oven they take exactly 25 minutes and the internal temperature hovers around 200 degrees F when they are done.
Line a 15x10 inch rimmed sheet pan with a sheet of parchment. Grease the parchment with a little more butter (or use coconut oil).
Begin melting the butter in a heavy duty saucepan. When it's halfway melted, add the chocolate and stir well. Turn heat to low and gently melt the chocolate with the butter. This can also be done in a double boiler.
When chocolate is melted, remove the hot chocolate from the stove and stir in the espresso powder and dark brown sugar. Stir well to remove any lumps of brown sugar. Set aside to cool.
In a mixing bowl, whisk the 5 eggs together. Whisk in the granulated sugar, salt and vanilla. Stir in the melted chocolate mixture.
Add the flour and stir until blended. Make sure the batter is completely cool (you don't want to melt the added chocolate chips) and add chocolate chips and nuts.
Scrape into the sheet pan and spread evenly. Dot the top with extra chocolate and nuts if desired.
Bake for about 25 minutes or until internal temperature hovers around 200 -- a little over is okay. The timing may vary with your oven, so it is helpful to use a meat thermometer the first time. Check them at 20 minutes if possible.
Let cool, then chill brownies. Lift from pan and cut into squares.
Notes
The texture is much better when completely cooled, chilled and brought back to room temperature.