– 10 tablespoons unsalted butter, cut into ½-inch slice – 1 ¼ cups cane sugar – ¾ cup natural unsweetened cocoa powder – ½ teaspoon fine sea salt – ¼ teaspoon baking powder – ½ teaspoon espresso powder or very finely ground coffee (optional) – 2 cold large egg – 1 ½ teaspoons vanilla extract – ⅔ cup white whole wheat flour or flour of choice – 2 ounces dark or semi-sweet chocolate, roughly chopped, or ⅓ cup chocolate chip
Prepare the oven with a lower third rack at 325 degrees Fahrenheit. Two criss-crossed pieces of parchment paper should cover the sides of an 8-inch square baking pan by 2 inches. Grease parchment.
Brown butter: Melt butter in a medium saucepan over medium heat. Cook the butter, whisking constantly, until it's pale golden brown and the particles are reddish brown. This usually takes 10 minutes.
Remove pan from heat and add sugar. Next, add cocoa, sea salt, baking, and espresso powder. Stir until ingredients are combined. Cool the mixture for 5 minutes.
After adding each egg, beat vigorously with a wooden spoon or silicone spatula. Vanilla extract and flour should be added when the mixture is thick, shiny, and well blended. Remove flour streaks by stirring.
Use the wooden spoon or spatula to beat vigorously for 50 strokes. Allow the mixture to cool for a few minutes if it is warmer than slightly warm. Mix in chocolate chips or chunks.
Spread the batter in the lined pan and swirl it with a knife. Bake 25 minutes on the lower rack until a toothpick inserted in the centre comes out mostly clean. On a baking rack, cool brownies in the pan.
Once the brownies are cool enough to touch, lift the paper off the sides and place them on a cutting board. Cut the brownies into 16 or 25 squares with a chef's knife that is very sharp.