Ingredients:

  • 1 cup (225g) unsalted butter, melted
  • 1.5 cups (300g) granulated sugar
  • 0.5 cup (100g) packed brown sugar
  • 0.75 cup (75g) Dutch-processed cocoa powder
  • 3 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1 teaspoon espresso powder
  • 0.5 teaspoon sea salt
  • 0.5 cup (115g) unsalted butter, softened
  • 1.5 cups (180g) powdered sugar
  • 0.25 cup (25g) cocoa powder
  • 2.5 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 small tube white decorating icing

Instructions:

  1. Preheat oven to 165°C (329°F) and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large mixing bowl, whisk together the 1 cup of melted butter, granulated sugar, and brown sugar until well combined.
  3. Add the 0.75 cup cocoa powder and espresso powder to the warm butter mixture to bloom the chocolate; whisk until glossy.
  4. Incorporate the 3 eggs, the extra yolk, and 1 tablespoon of vanilla. Whisk vigorously for 2 minutes to create the signature crackle top and emulsify the fats.
  5. Gently fold in the flour and sea salt using a spatula until just combined. Do not overmix.
  6. Pour batter into the prepared pan and bake for 30 minutes. Let cool completely, then chill in the refrigerator for at least 2 hours to set the structure.
  7. Prepare frosting by beating the softened butter, powdered sugar, 0.25 cup cocoa, heavy cream, and vanilla until smooth.
  8. Lift the chilled brownie slab out of the pan. Use a football-shaped cutter to stamp out shapes. Frost each brownie with the chocolate mixture.
  9. Pipe 'laces' onto each brownie using the white decorating icing, drawing one long vertical line and several short horizontal lines across it.