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Fudgy Double-Chocolate Brownies

Makes 8 to 12 brownies
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Ingredients Method

Ingredients
  

  • 12 ounces 340 grams chopped 60% cacao bittersweet chocolate, divided (about 2 cups)
  • 1 cup 200 grams granulated sugar
  • ¾ cup 170 grams unsalted butter, melted
  • ⅓ cup 73 grams firmly packed light brown sugar
  • ¼ cup 24 grams instant espresso powder
  • 3 large eggs 150 grams, room temperature
  • 1 large egg yolk 19 grams, room temperature
  • 1½ teaspoons 6 grams vanilla extract
  • ¾ cup 102 grams Arrowhead Mills Organic Gluten Free All-Purpose Flour
  • ¼ cup 28 grams Arrowhead Mills Organic Gluten Free Coconut Flour
  • 3 tablespoons 24 grams Dutch process cocoa powder, sifted
  • 1¼ teaspoons 3.75 grams kosher salt

Method
 

  1. Preheat oven to 325°F (170°C). Grease a 9-inch square baking pan. Line pan with parchment paper, letting excess extend over sides of pan.
  2. In the top of a double boiler, heat 6 ounces (170 grams) chocolate over simmering water, stirring occasionally, until melted and smooth. Remove from heat; whisk in granulated sugar, melted butter, brown sugar, and espresso powder. Let cool for 5 minutes.
  3. Add eggs, egg yolk, and vanilla to chocolate mixture, whisking until combined.
  4. Whisk together flours, cocoa, and salt in a medium bowl. Stir in flour mixture until just a few bits of flour remain. Fold in 4 ounces (113 grams) chocolate. Spread batter into prepared pan; sprinkle with remaining 2 ounces (57 grams) chocolate.
  5. Bake until a wooden pick inserted in center comes out with a few moist crumbs, 22 to 28 minutes. Let cool completely in pan. Using excess parchment as handles, remove from pan, and cut into bars.