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8 ounces dark chocolate (about 60% cacao), finely chopped
3/4 cup Dutch-process cocoa powder, divided (63 grams)
1 tablespoon instant coffee or instant expresso powder
1 and 1/4 cup (2 and a half sticks) unsalted butter, melted (282 grams)
2 cups granulated sugar (400 grams)
1/2 cup dark brown sugar, packed (110 grams)
2 teaspoons vanilla extract
2 teaspoons salt
6 eggs, room temperature
1 cup all purpose flour (125 grams)
flaky sea salt

Prepare a 9 x 13 inch pan by lightly buttering it, lining it with parchment paper, and lightly buttering the parchment paper. (By using parchment paper, you will be able to easily lift the brownies from the pan.)

Preheat the oven to 350 F.  Add the finely chopped chocolate into a medium-sized bowl. Sift in 1/4 cup (21 grams) of the cocoa powder and the instant coffee powder.  Melt the butter. Don’t let the butter cool– immediately pour it over the chocolate, and stir until the chocolate has melted. (Feel free to give a taste test at this point– the chocolate sauce is deeeelicious!)

In the bowl of a stand mixer fitted with the whisk attachment, add the granulated sugar, brown sugar, salt and vanilla.  Add an egg and whisk on low.  Add the remaining eggs while the mixer is going, and gradually increase the speed to 5/10.  Whip until the mixture transforms into a beautiful, thick-looking batter.  This will incorporate tons of air.  It should take about 7-9 minutes. With the mixer still running, slowly pour in the chocolate mixture.  Once the chocolate is fully incorporated, turn the mixer off and remove the bowl.

Sift in the one cup of flour and remaining one half cup (42 gram) of cocoa powder.  Gently fold in the flour and cocoa powder with a rubber spatula until they’re fully incorporated.  Pour the mixture into the prepared baking pan.  Smooth the top so that the brownie batter is evenly spread across the pan.

Bake for 20 minutes.  Remove from the oven and bang the pan against the table a couple of times. Bake again for an additional 20-25 minutes.  (Total bake time is 40-45 minutes.) A toothpick inserted in should come out crumbly with the mix.  Remove from the oven and sprinkle with a little salt, then allow to cool on a cooling rack. Use a serrated knife to cut. 

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