I think this is the BEST brownie I have ever made! These brownies are fudgy, rich and chocolaty. They are not overly sweet- just right! They were our Valentine's treat. They disappeared like, poof!
Best Fudgy Brownies
Makes 16 brownies
3/4 cup or 6 ounces unsalted butter, plus more for the pan
3 ounces bittersweet chocolate, chopped
1 1/2 cups granulated sugar
1 tablespoon vanilla extract
3 large eggs
3/4 teaspoon salt
1 teaspoon instant espresso powder
1/2 cup cocoa powder
1/2 cup unbleached flour
Preheat the oven to 325°F. Grease an 9-inch square pan. Line the pan with parchment paper so that a couple inches hang over the edge.
Place the butter in a medium saucepan and melt over medium-high heat. Allow the butter to cook until the milk solids bubble up and then settle into the pan and caramelize. Swirl the butter in the pan in order to see the color of the little bits on the bottom. As soon as the milk solids are golden and the butter smells nutty, about 3 to 5 minutes, remove the pan from the heat.
Add the chopped chocolate to the browned butter and let stand for 1 minute to melt and then whisk together. Pour it into the sugar and and vanilla while the butter mixture is still warm. Whisk in the eggs, salt, and espresso powder until completely incorporated.
Directly over the bowl with the chocolate mixture, sift in the cocoa powder and flour. Fold the ingredients together until just combined using a spatula.
Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.