The Very Best Brownies

Ingredients: – 10 tbsp unsalted butter, sliced – 1 ¼ cups cane sugar – ¾ cup natural unsweetened cocoa powder – ½ tsp fine sea salt – ¼ tsp baking powder – ½ tsp espresso powder or finely ground coffee (optional) – 2 cold large egg – 1 ½ tsp vanilla extract – ⅔ cup white whole wheat flour or preferred flour

Instructions: 1. Preheat the oven to 325°F (163°C) with a rack in the lower third of the oven. Line an 8-inch square baking pan with parchment paper, ensuring that it extends up the sides. Grease the parchment paper.

Brown the butter: In a medium saucepan over medium heat, melt the butter. Whisk constantly until the butter turns a pale golden brown with reddish-brown particles, about 10 minutes.

Remove from heat and stir in sugar. Add cocoa powder, sea salt, baking powder, and espresso powder (if using). Stir until well combined. Let the mixture cool for 5 minutes.

Add eggs one at a time, beating vigorously after each addition. Stir in vanilla extract, then add flour and mix until no streaks remain. Beat vigorously for about 50 strokes.

Fold in chocolate chunks or chips. Spread the batter evenly in the lined pan and make light swirls on top with a knife.

Bake on the lower rack for approximately 25 minutes or until a toothpick inserted in the center comes out mostly clean. Cool the brownies in the pan on a wire rack.

Once cooled, lift the parchment paper edges to transfer the brownies to a cutting board. Use a sharp knife to cut into 16 or 25 squares.