2tablespoonsespresso powder((Aust - 1 ½ tablespoons))
½teaspoonsalt
1cupgranulated sugar((200 grams))
½cupdark brown sugar((90 grams))
3eggs
¾cupall purpose flour((85 grams))
Instructions
Preheat oven to 340ºF/170ºC. Line 8 x 8 inch (20 x 20 cm) metal cake pan with parchment paper. See notes for tips.
Place the chopped chocolate, salted butter, vegetable oil, unsweetened cocoa powder, espresso powder and salt in a bowl and set it over a saucepan with barely simmering water. Stir every now and then until the mixture is smooth and dark like melted chocolate. This could also be melted in the microwave.
Stir in granulated and dark brown sugar.
Take the bowl off the heat but don’t let the mixture cool too much. This is important to get the shiny crust but you also need to be careful not to cook the eggs when you add them.
Whisk in eggs, one at a time. Whisk vigorously - this creates a lovely crackly crust.
Use the whisk to stir in the all purpose flour.
Scrape the brownie batter into prepared baking pan and bake for 30 minutes.
Remove from the oven and cool completely before cutting into squares. See notes for tips.
Notes
Tips for Success
When lining the pan with parchment paper, bring the paper right up the sides so that you can grip the paper to pull the brownies out after baking.
Add the eggs to the chocolate mixture while it's still quite warm and whisk vigorously until really shiny.
Cool the brownies completely before removing from the pan and cutting into squares.