Name: Brown Butter Espresso Cocoa Brownies
Ingredients: 170 g butter; 75 g cocoa powder; 1 capsule brewed as a ristretto (you need 2 tbsp); 1–1½ tbsp instant espresso powder; 125 g white sugar + 125 g brown sugar; 2 eggs + 1 extra yolk, at room temperature; 1 tsp vanilla extract; Orange peel, finely grated; ½ tsp salt; 65 g flour; 100 g dark chocolate, chopped into chunks; 50–80 g milk chocolate, chopped into chunks; Flaky sea salt; Cinnamon

Method

Brown the butter. Melt it in a light-coloured pan on medium heat, swirling often, until it smells nutty and the bits on the bottom turn amber. Take it off the heat and whisk in the cocoa powder straight away.
Make the coffee. Brew the ristretto and dissolve the instant powder in 2 tbsp of it. Stir this into the cocoa butter, then let the mixture cool until it’s just warm.
Whip the eggs. Whisk the eggs, yolk, both sugars, vanilla and orange peel hard for 2–3 minutes until pale and slightly thick. This gives the crackly top.
Combine. Whisk the warm cocoa mixture into the eggs.
Fold in the flour. Add the flour and salt, and fold gently until just combined.
Add the chunks. Fold in about ¾ of the dark and milk chocolate and spread the batter in the dish. Scatter the rest on top, then the flaky salt and a light dusting of cinnamon.
Bake for 25–30 minutes and start checking at 25. Take them out when a toothpick comes out with moist crumbs, because the glass keeps cooking them.
Cool and chill. Let them cool completely, then chill for at least 1 hour. Lift the block out by the paper and cut it into squares.

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