Brownies

directions

preheat the oven to 160°C. line a 23x33cm tin with baking paper, leaving an overhang on the long sides to lift the brownies out.
melt the butter in a pan on medium-low. once it is foaming and spitting, stir and scrape the bottom with a spatula every 10-15 secs. keep going for 5-10 mins. when the foam clears and the spitting goes quiet, watch for the milk solids to toast; once they turn brown and smell nutty, take the pan off the heat.
put the cocoa powder, chopped chocolate and instant espresso in a heatproof bowl. pour the hot brown butter straight in and stir until smooth and leave to cool.
whisk the sugars, vanilla and eggs with a stand or hand mixer on medium-high until fluffy and pale. for very moist, rich brownies, stop after 4-5 mins. for a bit more height, whisk for 8-10 mins until very thick and pale.
turn the mixer to low and slowly pour in the chocolate butter until it is mixed in.
fold in the flour and salt with a spatula until just combined, then add the chocolate chips. the batter will be very thick. spread the batter evenly in the tin.
bake for 25 mins until the top is glossy and just set, not wobbly in the centre. don't overbake, they finish cooking as they cool.
leave to cool for at least 30 mins before lifting out and slicing.