Fudgy Dark Chocolate Brownies With Espresso

In a medium saucepan, melt 2 sticks unsalted butter over medium-low heat (if desired, brown butter for even more flavor). Remove from heat and whisk in 4 oz finely chopped dark chocolate and 1 tsp instant espresso powder.

In a large bowl, whisk together 1 ½ cups granulated sugar, 3 tbsp light brown sugar, ¾ tsp kosher salt, 2 large eggs, 2 large egg yolks, and 2 tsp vanilla extract until smooth. Slowly whisk in melted butter mixture until well combined.

Sift ⅔ cup all purpose flour and ¾ cup Dutch-process cocoa powder into the chocolate mixture. Stir with a spatula until combined. Pour batter into a Suvie pan lined with parchment and lightly spritzed with cooking spray. Input settings and cook now or schedule, rotating the pan halfway through cooking.

Bake at 350°F for 1 hour (Suvie 2.0, Bake at 400°F). Top Zone: None.

After the cook, remove pan from Suvie and allow brownies to cool completely; the brownies will appear cakey and puffed immediately out of Suvie, but will become dense and fudgy with a crackly top once cooled. Remove brownies from pan with parchment sling, cut into pieces, and serve.