Decadent Dutch Cocoa Brownies

1. Prepare the Oven and Pan

Adjust your oven rack to the lower-middle position and preheat the oven to 350°F (175°C). Line a 9x13x2-inch anodized aluminum baking pan with foil, ensuring it hangs over the edges for easy removal later. Lightly spray the foil with pan spray if you wish, though it’s optional.

2. Melt the Butter and Chocolate

In a 3-quart stainless steel saucier, melt the unsalted butter over medium heat. Continue to cook until the butter is golden yellow and stops making a sizzling noise. This indicates that the water has evaporated and the butter is properly browned, which will enhance the flavor of your brownies. Once the butter is ready, remove the saucier from the heat and stir in the finely chopped dark chocolate. Keep stirring until the chocolate is fully melted and the mixture appears smooth and thin.

3. Whip Sugar, Eggs, and Flavorings

In the bowl of a stand mixer fitted with a whisk attachment, combine the granulated sugar, light brown sugar, Diamond Crystal kosher salt, large eggs, vanilla extract, and instant espresso powder if you’re using it. Whip these ingredients on high speed for about 8 minutes. This step is crucial as it incorporates air into the mixture, creating a thick, fluffy texture that is essential for achieving a glossy top on your brownies.

4. Combine Dry Ingredients

While the egg mixture is whipping, sift together the all-purpose flour and Dutch-process cocoa powder in a separate bowl.

5. Combine All Mixtures

Once the egg mixture is ready, reduce the mixer speed to low and slowly pour in the chocolate-butter mixture. Then, add the sifted cocoa-flour mixture and mix until just combined. Use a flexible spatula to scrape the sides and bottom of the bowl, ensuring everything is well mixed.

6. Bake

Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for about 30 minutes, or until the surface is glossy and barely firm to the touch. If you have a thermometer, the internal temperature should read 205°F (96°C).

7. Cool and Cut

Allow the brownies to cool completely in the pan. Once they’re at room temperature, use the foil overhang to lift them out of the pan. Cut the brownies into 24 pieces using a butter knife. Store them in an airtight container, placing wax paper between layers to prevent sticking.