1T. vanilla pasteYou can substitute the same amount of vanilla extract.
2¼C.sugar
1/2C.cocoa powder
1½C.all-purpose flour
2tsp. Kosher salt
1tbsp. espresso powder
8oz. 75% dark chocolate, meltedCooled to room temperature.
3½oz.milk chocolate, chopped
3½oz. 75% dark chocolate, chopped
Topping
6oz.75% dark chocolate, chopped
Instructions
In a nonstick sauce pan, melt butter on medium/ow heat until golden. Be careful not to burn the butter.
Once the butter is golden, turn off the heat and add espresso powder. Add coffee ice cubes; melt completely, allowing the brown butter to cool
In a large bowl, add eggs, vanilla paste, and sugar; and beat with a hand mixer on medium/low speed until light and fluffy. The batter should form a ribbon.
Sift in cocoa powder, espresso, and salt.
Use a spatula to stir in the browned butter mixture.
Next add the melted chocolate; and sift in the flour, folding gently.
Add the two types of chopped chocolate.
Line a 9” x 13” pan with parchment paper. Add the batter into the prepared pan and top with the chopped dark chocolate shards.
Wrap the pan in plastic wrap and place in the refrigerator to rest for 72 hours.
Preheat oven to 350°.
Bake batter for 30 minutes.
Remove the brownies from the oven and wrap tightly with aluminum foil. Place in the freezer for 30 minutes.
Remove brownies from the freezer and refrigerate for 24 hours before serving.