"Tasty" Best Brownies

These brownies came off the website, 'Tasty' that has super easy recipes for a lot of stuff.  These brownies are very dense and fudgy.  I'm still a Ghiradelli boxed brownie lover at heart, but these are truly yummy and very easy.  Don't cut out the process of beating the eggs for 10 minutes...it's very important.  I haven't tried making these with the bakers type of chocolate and regular cocoa, but they might turn out just fine. I used special chocolate I bought from a place in Utah called Orson Gygi.  

Makes: 24 brownies (9 x 13)

-2 1/2 sticks unsalted butter, plus more, softened for greasing the pan

-8 oz. good-quality semisweet chocolate, or bittersweet chocolate, 60-70%, roughly chopped

-3/4 c. unsweetened dutch process cocoa powder, divided

-1 Tblp. espresso powder

-2 c. sugar

-1/2 c. dark-brown sugar, packed

-2 tsp. kosher salt

-6 large eggs

-1 c. flour

-flaky sea salt, for sprinkling (optional)

 

- Butter a 9 x 13 inch pan and then line with parchment paper, leaving overhang on sides.Combine the chopped chocolate, 1/4 c. of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.

- Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally.  Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes.  Whisk until the chocolate is completely smooth and melted, then set aside.

- Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl.  Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes.  It will be similar to the texture of very thick pancake batter.

- With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.

Position a rack in the middle of the oven and preheat to 350 degrees.

- Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.

- Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 25 minutes.

- Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly.  Sprinkle with flaky sea salt.

- Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through about 20 min. more.  The center of the brownies will seem under-baked but the brownies will continue to set as they cool.