Egg base:
2 cups granulated sugar
1/2 cup dark brown sugar (= 1/2 cup sugar + 1 tbsp molasses)
2 tsp vanilla extract
2 tsp kosher salt (Diamond kosher salt recommended)
6 large eggs

Chocolate ganache:
2-1/2 sticks unsalted butter (20 tbsp)

8 oz. chocolate, chopped (dark and/or semisweet chocolate in whatever portion you like
1 tbsp espresso powder, freshly ground if possible
1/4 cup Dutch process cocoa powder
1-1/2 tbsp hot sauce (optional - and adjust according to preference and your hot sauce of choice. Ryan uses Melinda’s Ghost Pepper Sauce—don’t worry, there’s a lot of brownie so it will mellow out.)

Optional: spices to flavor butter (examples: cardamom, cinnamon, star anise, chili flakes, etc.)

Flour mixture:
1 cup all purpose flour
1/2 cup Dutch process cocoa powder

Stand mixer with whisk attachment OR handheld mixer
Large mixing bowl (bowl of mixer if using)
Small pot/saucepan
Small heat-proof mixing bowl
Fine sieve (optional)
Spatula
Parchment paper (optional)
9x13 baking dish

1. Preheat oven to 350 F.
2. Grease 9x13 pan with butter, then lay parchment paper on top, then grease parchment paper with more butter (can be part of butter amount used in recipe).
3. Add all egg base ingredients to mixer bowl and mix on high speed for 10 minutes.
Note: Stand mixer is helpful here so you don’t have to hold a hand mixer for the whole time.
4. Scrape mixture down a few times, ensuring all ingredients are combined.
Note: Notice egg base increase in size as air is incorporated—this air will make the brownies not complete fudge, but not cakey.
5. While egg base is mixing, melt butter in pot/saucepan over medium-low heat.
Optional: Add additional background spices here if desired—the butterfat will retain a lot of spice flavors. Can also change the flavor of the butter to be “nuttier” by allowing the butter to slightly brown, but don’t burn (the transition happens quick!)
6. Mix together all chocolate ganache ingredients in small heat-proof bowl. Pour melted butter into espresso and Dutch chocolate powders.
Note: If using spices in the butter, strain them before combining with the espresso and cocoa powders.
7. Allow to sit for 2 minutes, then use a spatula to mix together the ganache until it is smooth.
8. Once both the ganache and egg base are prepared, pour the ganache into the egg base and combine.
Note: Since you want to preserve the air in the egg mixture, continuing to run the mixer at high speed or folding in gently are two best options.
9. Sift the flour mixture into the bowl with the combined base and ganache, gently folding in the flour mixture using a spatula.
10. Pour batter into prepped baking pan.
Optional: If add-ins are desired (nuts, dried fruit, etc.), incorporate them at this point.
Optional: If toppings are desired, here is a great place to add as well EXCEPT salt—large crystal topping salt (Maldon’s) tends to collapse a bit during the cooking if added here. Add during the baking time instead (see note below).
11. Bake in the center of preheated oven for 20 minutes.
12. Place a kitchen towel or something soft on the countertop.
13. Remove brownies from the oven and drop them on the softened countertop twice from a height of a couple of inches.
Note: This seems to do two things:
1. Allows a more even top cracking—since the top is exposed to heat directly, it will appear somewhat glossy and will develop some cracks. This allows more of the top layer to crack, allowing more even rising of the brownie.
2. Redistributes air bubbles—some air bubbles may combine and form large ones. While this is great for naan, you want uniformly risen brownies. This dropping allows some of the larger air bubbles to re-collapse and redistribute throughout the mix.
Optional: Top with topping salt at this point if desired (highly recommended). Some flakes may require a little push into the top of the brownie.
14. Return the pan to the oven for 15-20 additional minutes.
15. Remove from oven and allow to rest.
Note: When they are removed from the oven, they will appear slightly underdone (toothpick will not pull out completely cleanly), but they will continue to cook as they rest.
16. Share with friends and family. Or don’t. Maybe make two and then one can just be for you.