Rich Fudgy Brownies

Instructions

1. 1Preheat the oven to 350°F. Line a baking pan with parchment paper, using a little butter on the sides to hold the parchment in place.
2. 2Cube the butter and melt it in the microwave in 20-second bursts (or at about 60% power), stirring between bursts, until fully melted and hot.
3. 3Sift the cocoa powder into the hot butter. Add the granulated sugar and optional instant espresso. Whisk vigorously for about 1 minute to begin dissolving the sugar.
4. 4Add the eggs, vanilla, and sea salt. Whisk again until the mixture looks smooth and velvety and the sugar granules are mostly dissolved; this helps create a crackly top. You may use a hand mixer.
5. 5Chop the chocolate into pieces (they do not need to be tiny). Reserve a handful for topping if desired, and set the rest aside.
6. 6Add the flour and the remaining chopped chocolate (plus optional mix-ins). Fold gently with a spatula just until the flour disappears, scraping the bowl so nothing is left unmixed. Do not overmix.
7. 7Transfer the batter to the prepared pan and smooth it into an even layer. Optionally sprinkle reserved chopped chocolate and flaked sea salt on top.
8. 8Bake at 350°F for 35-40 minutes. For fudgy brownies, a skewer inserted in the center should come out with many moist crumbs; for a more set, cakier brownie, look for only a few crumbs.
9. 9Cool completely in the pan, then lift out with the parchment, cut, and serve.

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