Chocolate Fudgy Brownies

• 2 Sticks Unsalted Butter (4 oz each)
• 2 Bars Premium Semi-Sweetened Baking Chocolate (4 oz each)
• 5 Large Eggs
• Unsweetened Cocoa Powder 
• Dark Brown Sugar 
• Powdered Sugar 
• All-Purpose Flour 
• Pure Vanilla Extract
• Kosher Salt (optional) - Balances Sweetness
• Instant Coffee (optional) - Deepens Chocolate Flavor

Preparation Steps:

1. Start by roughly chopping the baking chocolate into medium chunks, a key step for chocolatey bursts in every bite.
2. Spray a 9 x 13-inch baking dish with non-stick, and line with parchment paper, ensuring easy removal and perfect brownie squares.

Browned Butter Technique:

1. Preheat a medium-sized pot to high heat, then add all of the butter
2. Be careful not to burn it and cook until turned it into nutty, golden browned butter.

Mixing Process:

1. In a large bowl whisk together 1.33 cups (144g) cocoa powder and 1 tsp (5g) salt.
2. Combine the luxurious browned butter with cocoa powder and salt, this blooms out cocoa, adding a rich, intense chocolate flavor.
3. Then whisk in 1 tbsp (14g) vanilla extract, a classic enhancer for the chocolate profile.

Egg-Sugar Mixture:

1. Create a fluffy base with eggs and powdered sugar, crucial for that fudgy texture.

Final Mixing:

1. In a separate large bowl add, 3 whole eggs, 2 egg yolks, and 2.75 cups (330g) powdered sugar.
2. Beat together with a hand mixer until there are no clumps and slightly fluffy. 
3. Gently fold the cocoa mixture into the egg-sugar base, then incorporate 1 cup (125g) flour, 0.75 cup (108g) dark brown sugar, and optional 1 tsp (5g) instant coffee, mixing until barely combined.
4. Add the chocolate chunks, mixing evenly to ensure melty pockets of chocolate throughout in your brownies.
5. Add to baking dish and flatten out
6. Optional top with small even pinch of kosher salt over top

Baking:

1. Preheat oven to 350*F
2. Bake for 20-25 minutes or until the brownies have a glossy finish yet a jiggly center (Internal temperature of 200*F).
3. Remove from oven and let cool for 1 hour.

*Notes:

1. Chocolate Variety: While I have a soft spot for the gooeyness that melty chocolate chunks bring to the brownies, feel free to use chocolate chips for convenience or even swap in butterscotch chips for a different yet delightful twist.

2. Coffee Powder Tip: Adding coffee powder isn't just a whim; it's a game-changer. It enhances the chocolate's natural bitterness, giving you a richer, more intense flavor. If you're all about deep, bold brownie flavors, don't skip it.

3. Powdered Sugar Magic: I opt for powdered sugar in this recipe because it blends seamlessly into the mix, key for achieving that much-desired crackly crust. Regular sugar might not give you the same glossy finish, so stick to powdered for best results.

4. Sugar Choices: Dark brown sugar is my go-to for its rich molasses notes, but if you prefer a lighter touch, regular brown sugar will do the trick without compromising the brownies' delectable taste.

5. Storage Savvy: No need to gobble them all up at once (unless you want to!); these brownies keep well on the counter for up to a week.

6. Cocoa Powder Caution: Stick to unsweetened cocoa powder. The recipe is already pretty sweet, and using a sweetened variety could throw off the balance and affect how your brownies bake.