These are dark and deliciously luscious.
2 1/2 sticks unsalted butter
1 cup semi-sweet chocolate chips
3/4 cup unsweetened cocoa powder
1 tablespoon instant coffee granules
2 cups white granulated sugar
1/2 cup light brown sugar, packed
1 tablespoon pure vanilla extract
2 teaspoons salt
6 large eggs
1 cup white all-purpose flour
Kosher salt, for sprinkling
Start by preheating your oven to 350 degrees F. Line a 9×13-inch baking pan with aluminum foil and spray with a non-stick cooking spray containing flour.
Add the semi-sweet chocolate chips, unsweetened cocoa powder and instant coffee granules to a medium sized bowl.
In a small saucepan over medium heat, melt the unsalted butter until bubbly.
Remove the melted butter from the heat and pour over the chocolate. Allow to sit for three minutes and then whisk smooth.
In a large bowl combine the white granulated sugar, packed light brown sugar, pure vanilla extract, salt and large eggs. Using an electric whisk beater, beat on high speed for 10 minutes.
Turn the mixer down slightly and add in the melted chocolate mixture. Beat until smooth, creamy and combined.
Gently fold in the white all-purpose flour.
Pour into prepared pan and smooth out the top.
Bake in preheated oven for 20 minutes.
Remove and bang the pan of brownies on your counter top about five times. Sprinkle lightly with kosher salt.
Place back into the oven to bake for another 20 minutes.
Remove and allow to cool – and continue baking slightly – at room temperature.
Once cooled, lift brownies from the pan using the overhang of aluminum foil. Cut into desired size pieces. Dust with powdered sugar and serve.
These may also be stored and eaten chilled.