The best soft brownie

Ingredients:

• 330 g unsalted butter
• 170 g dark chocolate (64% cocoa), chopped into pieces
• 1/4 cup heavy cream
• 1 cup premium flour
• 1 and 1/4 cups cocoa
• 1 and 3/4 cups granulated sugar
• 0.5 cup dark brown sugar
• 1 and 3/4 teaspoons coarse salt
• 1 tbsp vanilla paste or extract
• 2 tsp instant espresso powder
• 6 large eggs, chilled

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Spray a 9 x 13-inch (22 x 32 cm) baking pan, preferably metal, with cooking spray. Line the pan with parchment paper, leaving a 2-inch (5 cm) overhang on the long sides. Lightly spray with cooking spray.
2. In a large saucepan over medium heat, melt the butter, stirring occasionally, until it turns deep golden brown, about 5 minutes. The butter will sizzle and splash as the whey evaporates, so be careful. When the foam subsides, the butter will be golden. Remove from heat.
3. Add chocolate and cream to the butter and let stand, stirring occasionally, until the chocolate has melted.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
4. Sift the flour and cocoa powder through a fine-mesh sieve into a bowl. In the bowl of a stand mixer, combine the granulated sugar, brown sugar, salt, vanilla extract, espresso powder, and eggs. Start beating with the whisk attachment on low speed and gradually increase to high speed until the mixture is pale and fluffy, about 8 minutes (start the timer when you reach high speed). Resist the urge to stop the mixer prematurely; this step is essential for achieving the brownie's signature crackly top.
5. Reduce mixer speed to low and gradually pour the hot chocolate into the eggs; beat until fully incorporated. Gradually add the dry ingredients and beat until combined; do not overbeat. Use a rubber spatula to scrape down the sides of the bowl until the batter is smooth.
6. Transfer the batter to the prepared pan. Bake until the brownies are glossy and just set, and a thermometer inserted into the center registers 95°C (205°F), 25-35 minutes. The thermometer should not touch the bottom of the pan, otherwise you will get an inaccurate reading.
7. Bake for a full 35 minutes if using a glass or ceramic baking dish.
8. Let brownies cool completely before slicing, about 3 hours.
9. Run an offset spatula around the sides of the brownie to loosen it from the pan. Pull the parchment paper overhangs and remove the brownie from the pan. Remove the parchment and cut the brownie into 24 squares.