Brown Butter Fudgy Brownies with Flaky Salt

Preheat the oven to 350°F (175°C) and line an 8-inch (20 cm) square pan with parchment, leaving overhang on two sides.

In a light-coloured saucepan, melt 3/4 cup (170 g) unsalted butter over medium heat, swirling often, until it foams and turns amber with a nutty aroma, about 5 minutes. Pour into a large bowl and let cool 5 minutes.

Whisk 1 cup (200 g) granulated sugar and 1/2 cup (100 g) packed brown sugar into the warm brown butter until glossy and slightly thickened.

Add 2 large eggs plus 1 yolk, 2 tsp vanilla extract, and 1 tsp instant espresso powder. Whisk vigorously for 1 full minute until the mixture ribbons and looks satiny: this creates the shiny crackled top.

Sift in 3/4 cup (75 g) cocoa powder and 1/2 tsp fine salt; fold with a spatula until smooth.

Add 2/3 cup (85 g) all-purpose flour and fold just until no streaks remain. Do not overmix.

Fold in 3/4 cup (130 g) chopped dark chocolate (70%), reserving a handful to scatter on top.

Scrape the batter into the prepared pan, smooth the surface, and press the reserved chocolate on top.

Bake for 25-28 minutes, until the top is crackled and a toothpick inserted in the centre comes out with moist crumbs (not wet batter).

Sprinkle immediately with flaky sea salt. Cool completely in the pan on a rack, then lift out and slice with a hot, clean knife for sharp edges.