Red Currant Bakery

Prep the Chocolate
0 Roughly chop the chocolate you plan to use if using a chocolate bar. If using chocolate chips or m&ms, there is no need to do anything.
Brownie Batter
3 Preheat the oven to 350 F and place a rack in the center of the oven.
4 In a microwave safe bowl add in the butter and light brown sugar. Microwave in 30 second intervals four times, whisking in between each one for about 20 to 30 seconds until the sugar is fully mixed into the butter each time.
5 Add in the cocoa powder, espresso powder, salt, and vanilla and whisk again.
6 Then crack in all 3 eggs, one at a time whisking until mixed in between each addition.
7 Pour in the flour and baking powder and whisk once more until just combined.
8 Last but not least pour the chopped chocolate or chocolate chips into the batter.
9 Line a 9" x 9" square metal baking pan with baking spray that includes flour. Or butter the bottom and sides and then line with one long rectangle of parchment paper for an easy lift out.
Bake
11 Pour the brownie batter into the prepared pan and smooth out the top if needed.
12 Bake the brownies in the hot oven for 15 minutes, then rotate 180 degrees and bake for another 10 to 15 minutes until the top is shiny and slightly cracked and the edges of the brownies are set.
13 Remove the pan from the oven. Optionally sprinkle with flaky salt and leave to cool to room temperature for 30 minutes to an hour.
14 Slice the set brownies with a hot knife to get clean cuts and serve immediately or store in an airtight container at room temperature.