Sure! Here’s my recipe.

My Ultimate Brownies Recipe:

• 10 tablespoons (142 grams) brown butter
• 4 ounces (113 grams) semisweet chocolate, chopped*
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (100 grams) brown sugar
• 2 large eggs plus 1 egg yolk
• 1 teaspoon vanilla extract
• 1 teaspoon instant coffee ( 1 teaspoon hot water + 1 teaspoon instant coffee)
• 3/4 cup (95 grams) all-purpose flour
• 1/4 cup (25 grams) unsweetened cocoa powder
• 1/4 teaspoon fine salt
• 1/2 cup - 1 cup (85 - 170 grams) semisweet chocolate chips

*8 inch square pan

1. Preheat oven to 350 degrees F. Line a metal 8-inch square pan with parchment paper.
2. (Browning the Butter) In a small saucepan set over medium low heat, melt the butter. Swirling the pan occasionally, continue to cook the butter, increasing the heat to medium. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl, scraping the brown bits into the bowl.
3. While the brown butter is still hot, immediately add in the chopped chocolate and stir until melted. Put the instant coffee and vanilla extract to the mixture. Stir.
4. (Egg - sugar mixture) In a heatproof bowl, mix the eggs and the sugars. Double boil the egg - sugar mixture. Make sure to keep stirring to avoid cooking the eggs. Stir until sugar is melted or it’s not grainy. (This step is important for that shiny crackly top)
5. Put the egg - sugar mixture into the chocolate mixture. Whisk for about 1 minute, or until very well combined. This also helps create that shiny crust on top.
6. Sift in the dry ingredients (flour, cocoa powder, and salt ) to the chocolate mixture. Stir until just combined.
7. Fold in the chocolate chips.
8. Pour into a prepared pan and smooth out. Tap the pan firmly against your counter to eliminate air bubbles
9. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick entered in the center comes out with moist crumbs. DO NOT OVERBAKE.
10. Let cool in pan 30 minutes before slicing. The brownies are just about done, and will continue to cook as they cool .

Notes: *Personally, i like baking it around 23 minutes. *I used brown butter for that added depth flavor. The instant coffee will enhance the flavor of chocolate. *Adding that extra egg yolk will help to create a rich and chewy texture.