100 Hour Brownies
only the best brownies you'll ever eat
Equipment
- Baked in a 9x13 inch pan (22x33 cm)
Ingredients
- 2 sticks unsalted butter 225g
- 1 Tbsp espresso powder 6g
- 1 Coffee ice cube 30g
- 4 eggs
- 1 Tbsp vanilla paste 15g
- 2 ¼ cups white sugar 450g
- ½ cup dutch-processed cocoa powder 45g
- 1 Tbsp espresso powder 6g
- 1 Tbsp kosher salt 9g
- 8 oz melted 75% cacao chocolate 225g
- 1 ½ cup all-purpose flour 215g
- 3.5 oz chopped milk chocolate 100g
- 3.5 oz chopped 75% cacao chocolate 100g
- 6 oz chopped 75% cacao chocolate for topping (170g)
Instructions
- Add all butter to a saucepan and brown
- once brown, add 1Tbsp espresso powder and mix
- once mixed, add the coffee ice cube and let melt
- In a separate bowl, whisk together eggs, vanilla and sugar
- once combined, sift in cocoa powder, 1Tbsp espresso powder and salt
- fold in the browned butter and coffee mixture
- fold in the melted dark chocolate
- sift in the flour and fold together
- chop 100g of dark chocolate and 100g of milk chocolate into small pieces
- add chocolate to mixture and combine
- move mixture to a lined baking tin and flatten out
- chop remaining 170g of dark chocolate into small pieces and drop them on top of the batter
- cover in plastic wrap and refrigerate for 3 days
- bake at 180°C for 30 minutes
- remove from oven and cover with tinfoil
- place the brownies straight in the freezer for 30 minutes
- take the brownies out of the freezer and place in the fridge for another 24 hours.