Dusting the dish with cocoa powder is along the same lines as dusting a cake or bread pan with flour.

Melting the butter makes a denser texture. Softened butter will result in a more airy, less dense brownie.

I recommend using Ghiradelli 60% cacao bars.

When all ingredients are in the mixer, the batter will lighten in color - this is a good thing. The lighter the mixture, the better.

I often let the mixer go for up to 5 minutes. The batter will tighten up and be less fluid this way.

115g unsalted butter
1 whole egg
2 egg yolks
1 tsp vanilla
200g sugar
90g all purpose flour
25g cocoa (plus extra to dust baking dish)
1.5g salt
0.5g - 1g espresso powder
55g chopped chocolate (half bar)

115 g unsalted butter 1 whole egg 2 egg yolks 1 tsp vanilla 200 g sugar 90 g all purpose flour 25 g cocoa (plus extra to dust baking dish) 1 5g salt 0 5g - 1g espresso powder 55 g chopped chocolate (half bar)

Preheat oven to 350*F. Prepare 8"x8" metal baking dish. Lightly spray dish with non-stick spray then lay one layer of parchment paper along two sides and bottom of dish, lightly spray again, then another layer of parchment paper perpendicular to the first.(Bottom layer of parchment should cover North and South sides of dish, plus the bottom. Top layer of parchment should cover East and West sides of dish, plus the bottom).

Lightly spray top layer of parchment and dust with cocoa powder.

Melt butter. Combine butter, egg and yolks, vanilla in stand mixer until well combined. Add sugar into butter-egg mixture, combine.

Whisk or sift together flour, cocoa, salt, and espresso powder. Combine flour mixture into liquid mixture.

Turn stand stand mixer onto medium speed, allow batter to combine fully. Do not worry about over-mixing - gluten build-up in this recipe results in denser, chewier brownies.

Option 1) Fold in chopped chocolate, then pour batter into baking dish (results in fudgy consistency)

Option 2) Pour batter into baking dish and top with chopped chocolate (results in dense consistency with a layer of melty chocolate)

Bake at 350*F for 20-22 minutes. Due to chopped chocolate, a toothpick test will be inconclusive. Test the doneness by gently shaking/jiggling the baking dish. Done brownies will slightly jiggle.

Allow to cool for 15+ minutes. Cut into 16 pieces.