Everything I Want in a Brownie!

Grease a 25x25cm metal baking pan with a little butter.

Line the pan with parchment paper, leaving overhangs to help lift the brownie later. Lightly grease the paper as well.

In a skillet over medium heat, melt the butter and cook until it browns and becomes fragrant (manteiga noisette).

Once the butter is browned, remove it from the heat and pour it into a large heatproof bowl to stop the cooking process.

While the butter is still hot, add 120g of dark chocolate and the instant coffee. Stir until the chocolate is fully melted and the mixture is smooth.

In another large bowl, add the eggs. Using a hand mixer, start beating them and gradually add the fine sugar.

Beat the eggs and sugar for 6-8 minutes until the mixture is pale, foamy, and the sugar is completely dissolved.

Gently pour the melted chocolate mixture into the beaten eggs and fold with a spatula.

Add the vanilla essence and mix it in.

Sift the flour, fine salt, and cocoa powder over the mixture.

Add toasted walnuts, the remaining chocolate chips, and a pinch of sea salt to the batter.

Gently fold everything together until well combined.

Pour the batter into the prepared pan and spread it evenly.

Tap the pan on the counter to release air bubbles for a smooth bottom.

Bake in a preheated oven at 180°C (356°F) for 20-24 minutes.

After baking, let the brownie cool completely in the pan for at least two hours before cutting.

Use the parchment paper to lift the cooled brownie from the pan.

Use a long, sharp knife dipped in hot water and wiped clean for each cut to get clean slices.

Serve the perfect brownies and enjoy.