📖 Instructions

1. Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by lining it with parchment paper. Ensure the parchment extends over the edges to create a sling for easy brownie removal – trust me, you'll thank me later.
2. In a double boiler (or a heatproof bowl set over a saucepan of simmering water, making *absolutely* sure the bowl doesn't touch the water), melt the butter and chocolate together. Stir occasionally until smooth. Remove from heat and let it cool slightly – about 5 minutes.
3. In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until well combined. The mixture should be slightly lighter in color.
4. Add the cooled melted chocolate mixture to the egg mixture. Whisk until just combined. Be gentle; overmixing can lead to tough brownies, and nobody wants that.
5. In a separate small mixing bowl, whisk together the flour, espresso powder, cocoa powder, and salt. This ensures everything is evenly distributed.
6. Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Be careful not to overmix; a few streaks of flour are okay at this stage.
7. Fold in the chocolate chips. If you're using any other mix-ins like nuts, add them now as well.
8. Pour the batter into the prepared baking pan and spread it evenly. If you want, sprinkle with a bit of sea salt – it really elevates the chocolate flavor.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Be careful not to overbake.
10. Let the brownies cool completely in the pan before lifting them out using the parchment paper sling. Cut into squares and serve. Consider serving with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra-indulgent treat. I know I usually do!.
11. Enjoy your perfect Espresso Brownies!.