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Triple Chocolate Brownies

These brownies are delicious! They are baked and you must slam the tray down to crack the surface. This cause them to be more fudge like!

Serves 18people
room temp eggs
cups of sugar
cup of DARK brown sugar (dark has more flavor)
tbsp of vanilla extract
tbsp of salt (yes tablespoon...it helps enhance the flavor)
1 1/4
cup of butter (2 and a half sticks)
oz of good chocolate (dark chocolate is recommend to off set the sweetness of the sugar)
tbsp of finely ground espresso (a quality coffee works too if you don't have espresso beans)
of a cup of dutch processed cocoa powder
cup of flour
Flaky sea salt for the top
Preheat oven to 350 degrees. grease and line a 13x9 baking dish with parchment paper.
In a stand mixer, combine the eggs, both sugars, vanilla extract, and salt into mixer. Mix for 10 minutes (yes really). The batter should almost look like pancake batter when finished. This incorporates a lot of air which helps the brownies rise cause their is no baking powder or soda in these.
While the batter is mixing, melt your butter in the microwave or stove top. Chop your chocolate into small pieces. Once butter is hot, add the 8 ounces of chopped chocolate, espresso powder, and cocoa powder. mix until chocolate is melted and the cocoa powder is mixed in.
Once the sugar and egg mixture has been whipped for 10 minutes, add in the chocolate/butter mixture into the stand mixer. Once the chocolate is mixed in, turn off the mixer. Fold in the one cup of flour. Pour mixture into the baking dish. Top with flaky sea salt.
Bake for 20 minutes. Pull out of oven and slam the baking dish on a flat level surface to crack the surface and allow for a more fudge like brownie. Then put back in the oven and bake for an additional 20 minutes. Allow to cool and cut into a 3 by 6 grid

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