Bakery Style Brownie

Ingredients
156 grams all-purpose flour
1 teaspoon salt
2 teaspoons processed cocoa powder
312 grams dark chocolate, coarsely chopped
226 grams unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
300 grams granulated sugar
100 grams packed light brown sugar
5 eggs at room temperature
2 teaspoons vanilla extract
Directions
Preheat the oven to 175°C (350°F) and grease the sides and bottom of a 23cm x 33cm baking pan with butter. Cover the tray with butter paper for easy removal.
In a bowl, whisk together the all-purpose flour, salt, and cocoa powder until well combined.
Place the chopped dark chocolate, unsalted butter, and instant espresso powder in a large heatproof bowl. Set the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are completely melted and smooth.
Once melted, turn off the heat and leave the bowl over the water. Add the granulated sugar and packed light brown sugar to the melted chocolate mixture. Whisk until the sugars are fully incorporated and the mixture is at room temperature.
Add 3 eggs to the chocolate mixture and beat until well combined. Then, add the remaining eggs one at a time, beating well after each addition.
Stir in the vanilla extract until fully mixed, being careful not to overheat the mixture.
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