Salty, Deep-Dark Chocolate Brownies

Ingredients

• 1/2 cup butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 ounces dark chocolate, chopped
• 2 tablespoons coarse sea salt

Directions

1. Heat the oven to 350ºF (180ºC). Line an 8-inch (20cm) square pan or a 9 x 13-inch (22x33cm) pan with aluminum foil, then coat the foil with melted butter or nonstick spray.
2. Melt the butter in a saucepan, then set it aside until tepid.
3. In a large bowl, sift together the flour, espresso powder, 3/4 teaspoon of salt, natural cocoa powder, and black cocoa powder. Use the big bowl here because cocoa loves to puff up as it sifts, and the extra room helps keep the mess contained.
4. In a small separate bowl, whisk the eggs with the granulated sugar and brown sugar.
5. Stir half of the egg mixture into the cocoa mixture, then mix in the melted butter. Add the rest of the egg mixture and stir again. If the batter still looks uneven, whisk it briskly a couple of times, but do not overmix. Scrape the batter into the prepared pan, level the surface, and shower the top generously with flaky sea salt.
6. Bake until the middle is close to set but still not fully firm. In either pan, the brownies should take about 25 minutes, but begin checking at the 20 minute mark.
7. When they are done, take the pan out of the oven and let the brownies cool completely in the pan. The salt on top will often sink into the batter as the brownies bake, but you will still taste little bright salty bits throughout. If you like, add another small sprinkle of salt before serving.