THE BEST FUDGY BROWNIES

Pre-heat your oven to 335F (conventional) and line a 9” baking pan with parchment paper and a light coating of butter / oil

Melt the butter, 1 oz semi sweet and 3 oz dark chocolate in a microwave safe bowl, using 20 second increments in the microwave and stirring in between. Avoid over-heating the mixture 

In the meanwhile, whisk the eggs and sugar on a standing mixer at medium-high speed using the whisk attachment for 3-5 minutes. You should achieve a very thick and ribbony mixture which is light in color. This step is important in developing the shiny crust of the brownies 

Pour the chocolate & butter mixture into the egg and sugar mixture, and gently whisk at low speed until combined 

Mix the instant coffee with hot water, and pour in. Gently fold into the batter

Sift in the flour, cocoa powder and salt. Gently fold the dry ingredients into the wet using a rubber spatula. Be careful not to knock out the air in the batter

Lastly, fold in the chopped chocolate or chocolate chips of your choice

Pour the batter into the lined pan and spread evenly. Add more chocolate chunks on the top if you’d like 

Bake immediately for 20-25 min. I typically take out my brownies around 22 minutes

Let cool to room temperature, cut with a sharp knife, and serve!