Salty, Deep-Dark Chocolate Brownies

Directions

1. Preheat the oven to 350ºF . Prepare an 8-inch square pan or 9 x 13-inch pan by lining it with aluminum foil, greasing it with melted butter or nonstick spray. 2. Melt the butter in a saucepan. Set aside until tepid. 3. Sift together the natural cocoa powder, black cocoa powder, flour, espresso powder, and 3/4 teaspoon of salt in a large bowl. 4. In a separate small bowl, whisk together the eggs, granulated sugar, and brown sugar. 5. Stir half of the egg mixture into the cocoa powder, then stir in the melted butter. Then stir in the remaining egg mixture. If the mixture isn’t smooth, give it a couple of vigorous stirs with a whisk, although don’t overdo it. Scrape the batter into the prepared pan, smooth the top, and sprinkle liberally with flaky sea salt. 6. Bake the brownies just until the center feels almost set, but not quite. I found in either size pan they will take about 25 minutes, although best to start checking them at the 20 minute mark. 7. Once done, remove from the oven and let cool completely in the pan. The salt on the top tends to absorb into the batter during baking, yet you can still taste little sparks of it in the brownies. If you wish, you can sprinkle them again with a bit more salt, before serving.