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SUPER FUDGE! Quadruple Chocolate Brownies
YIELD: 16 brownies
PREP TIME: 20 minutes
BAKE TIME:
1/2 cup unsalted butter, cut into pieces, plus more for greasing pan
4 ounces chopped bittersweet (about 60-70 percent) chocolate, such as Ghirardelli
1 teaspoon instant espresso powder
3/4 cup granulated sugar
1/2 cup packed cup light brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 teaspoon kosher salt
1/2 cup unbleached, all-purpose flour
1/2 cup Dutch-processed cocoa powder
4 ounces Guittard milk chocolate chips
4 ounces Guittard white chocolate chips
flaky sea salt, such as falksalt
Preheat the oven to 350 degrees. Grease an 8" square pan with butter and line with one piece of parchment paper, creating an overhang on two of the four sides. Butter over the parchment.
In a medium saucepan, melt the butter and bittersweet chocolate over low heat. Be careful not to overheat, removing the pan from heat as soon as the chocolate has melted.
Stir in the espresso powder and set aside.
In a large bowl of an electric mixer, beat the granulated sugar, brown sugar, eggs, vanilla, and kosher salt for about 2 minutes until most of the sugar has dissolved. Beat on low speed while gradually pouring the melted chocolate towards the edge of the bowl. Mix until combined.
Add the flour and cocoa powder and mix on low speed until no dry spots remain. Fold in about 3/4 of the milk and white chocolate chips, saving the rest for the top. Pour batter into the prepared pan, spreading evenly with an offset spatula. Sprinkle the remaining milk and white chocolate chips over the top.
[NOTE: Here's where you should pay attention to the baking method.] Bake the batter for 15 minutes. Place a double-layer of kitchen towel on your countertop. Remove the pan from the oven and bang it on the counter once or twice until cracks start to form on the surface. This ensures a fudgy, but not dense, texture.
Sprinkle with flaky sea salt and return to the oven for 10 to 12 minutes until the edges are set and the center is no longer wobbly when the pan is jiggled. (A toothpick inserted will not come out clean.)
Remove to a wire cooling rack. Before cutting, cool completely to room temperature in the pan. Use a bench scraper to cut into small squares. You might even need a fork for these; they are so fudgy!
*adapted from NYT Cooking
