Bakery Style Brownie

Directions:

1. Preheat the oven to 175°C (350°F).
2. Butter the sides and bottom of a 23cm x 33cm baking dish with butter. Cover the tray with parchment paper.
3. In a bowl, whisk the flour, salt and cocoa powder.
4. Place the chocolate, butter and instant espresso powder in a large bowl and place over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted.
5. Turn off the heat and leave the pan over the water and add the sugars.
6. Whisk to combine well and remove the bowl from the pan. The mixture should be at room temperature.
7. Add 3 eggs to chocolate mixture and beat until combined.
8. Add the remaining eggs and beat until combined.
9. Add vanilla and stir until combined. Don’t overheat the mixture at this point so the brownies don’t clump together.
10. Sprinkle flour mixture over chocolate mixture.
11. Using a rubber spatula, stir the flour mixture into the chocolate until very little flour mixture appears.
12. Pour the mixture into the prepared pan and smooth the top.
13. Bake in the middle of the oven for 30 minutes, rotating the pan halfway through, until a toothpick inserted in the center of the brownies and a few moist crumbs come out.
14. Let the brownies cool completely, then remove them from the pan using parchment paper.
15. Cut into squares and serve.

Enjoy!