In a small pot, melt the butter over high heat. Let the butter come to a rapid boil, reduce the heat to a simmer and while stirring constantly, cook the butter until it becomes light golden brown, very fragrant, and has bits of dark brown specks. Be sure to constantly stir the bottom of the pot to prevent the butter from burning. Remove the butter from the heat, pour into a heatproof bowl, add the bittersweet chocolate chips and whisk smooth. Set aside until cooled to room temperature.
Preheat the oven to 350°F. Lightly coat a 9-inch square pan with nonstick cooking spray. Line the pan with parchment paper and lightly coat the parchment with nonstick cooking spray.
In a bowl, sift the flour and cocoa powder and set aside.
In the bowl of a stand mixer fitted with the whip attachment, mix the eggs on high speed until doubled in volume. Reduce the speed of the mixer and slowly add the granulated sugar, light brown sugar, and salt. Increase the speed of the mixer to high and whip until the eggs are very pale yellow, light and fluffy, about 8 minutes. Add the vanilla and coffee extract and mix until combined. Switch to the paddle attachment and add the brown butter and melted chocolate; mix until completely smooth.
Remove the bowl from the mixer and gently fold the sifted dry ingredients into the batter. Add the milk chocolate chips and fold until evenly incorporated.
Pour the batter into the prepared pan and bake until the surface of the brownies have slightly puffed and cracked, and a toothpick inserted into the center comes out clean, about for 35 minutes. Let cool in the pan to room temperature before cutting. Serve immediately or store covered at room temperature for up to 3 days.
Recipe by Pastry Chef Jenny McCoy
In a small pot, melt the butter over high heat. Let the butter come to a rapid boil, reduce the heat to a simmer and while stirring constantly, cook the butter until it becomes light golden brown, very fragrant, and has bits of dark brown specks. Be sure to constantly stir the bottom of the pot to prevent the butter from burning. Remove the butter from the heat, pour into a heatproof bowl, add the bittersweet chocolate chips and whisk smooth. Set aside until cooled to room temperature.
Preheat the oven to 177°C. Lightly coat a 23cm x 23cm x 5cm deep square pan with nonstick cooking spray. Line the pan with parchment paper and lightly coat the parchment with nonstick cooking spray.
In a bowl, sift the flour and cocoa powder and set aside.
In the bowl of a stand mixer fitted with the whip attachment, mix the eggs on high speed until doubled in volume. Reduce the speed of the mixer and slowly add the granulated sugar, light brown sugar, and salt. Increase the speed of the mixer to high and whip until the eggs are very pale yellow, light and fluffy, about 8 minutes. Add the vanilla and coffee extract and mix until combined. Switch to the paddle attachment and add the brown butter and melted chocolate and mix until completely smooth.
Remove the bowl from the mixer and gently fold the sifted dry ingredients into the batter. Add the milk chocolate chips and fold until evenly incorporated.
Pour the batter into the prepared pan and bake until the surface of the brownies have slightly puffed and cracked, and a toothpick inserted into the center comes out clean, about for 35 minutes. Let cool in the pan to room temperature before cutting. Serve immediately or store covered at room temperature for up to 3 days.
Recipe by Pastry Chef Jenny McCoy
Mexican Pure Vanilla Extract
Pure Coffee Extract
