100-Hour Fudgy Brownies

This is Alvin Zhou's 100-Hour Fudgy Brownies. Alvin did not include a written recipe, so I wrote my own while watching his video.

2 sticks unsalted butter (225g)

1 tbsp espresso powder (6g)

Coffee ice cube (30g)

4 eggs

1 tbsp vanilla paste (15g)

2 ¼ cups white sugar (450g)

½ cup dutch-processed cocoa powder (45g)

1 tbsp espresso powder (6g)

1 tbsp kosher salt (9g)

8 oz melted 75% cacao chocolate (225g)

1 ½ cup all-purpose flour (215g)

3.5 oz chopped milk chocolate (100g)

3.5 oz chopped 75% cacao chocolate (100g)

6 oz chopped 75% cacao chocolate, for topping (170g)

brown butter in skillet.

Add espresso and coffee ice cube. Stir. Careful of splatters as coffee and butter mix. Set aside

Blend together eggs, vanilla, and sugar.

Into egg mixture, sift coco powder, espresso powder, and salt.

Add browned butter mixture, melted chocolate, and flour. Stir to combine.

Fold in (almost all of) the chopped chocolate and cacao bars.

Press into a 13x9 pan and sprinkle remaining chocolate bars on top. Cover and Refrigerate for 72 hours.

Bake at 350 for 30 minutes.

Cover with tinfoil and place in freezer for 30 minutes. This locks in the moisture.

Refrigerate for 24 hrs.

Cut into squares. When serving, warm squares in oven. Serve with milk, but don't drink the milk.

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