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!
