Fudgy Brown Butter Brownies

Prep: Preheat your oven to 350℉. Spray an 8x8 metal pan with nonstick spray and line with parchment paper (this makes for easy removal & slicing later). Note: A 9x9 pan is fine, too. Start with about 6-7 minutes less bake time as the layer of brownie will be thinner.

Brown the Butter: Add cubed butter to a medium saucepan over medium heat. Melt the butter, stirring occasionally. Once it's melted, turn the heat to medium-low, and continue cooking the butter, stirring frequently. The butter will get foamy and bubbly, then turn a deep golden shade with a nutty, caramely aroma. (This will take about 3-6 minutes once the butter has melted.)Once the butter is browned, stir in your semi-sweet chocolate until completely melted, then whisk in the vegetable oil and cocoa powder. Set aside to cool slightly.

Make the Brownie Batter: In a large mixing bowl, add the eggs, egg yolk, and granulated sugar. Whisk for about 1-2 minutes, until the sugar is fully dissolved. (Feel the mixture between your fingers - if it's completely smooth, you're good! If you feel sugar granules, keep whisking.) Next, whisk in the powdered sugar, vanilla, and salt. Then, check that the chocolate mixture is no longer piping hot (it will be quite warm, though), and whisk it into the bowl of eggs/sugar/. Fold in the flour & espresso powder, then the chocolate chips. The brownie batter won't be very thick.

Bake: Pour the batter into your prepared pan, and bake for 29 to 32 minutes. The center will have the *slightest* wobble when you move the pan, and the outer edges will appear set. The top will be shiny, and a toothpick inserted into the center will have some thick batter, with a smattering of moist crumbs. A toothpick inserted into the edge will be nearly clean. Don't over bake! I promise these will set up to the perfect fudgy (but not raw) texture as they cool. Note: If you're worried about under baked brownies, use an instant read thermometer to check that they're over 160℉. Anything over this temp is safe to eat as this is the temp at which flour & eggs become safe to eat.

Serve & Store: Let the brownies cool in the pan on a wire rack for about 1 hour & 20 minutes before slicing and enjoying. Use a large, sharp knife & wipe it or run it under hot water between each slice for neat brownies! Store leftover brownies, cooled, in an airtight container at room temperature for 3-4 days. I highlyyy recommend warming leftover slices back up in the microwave.