Weaponized Brownies

Yield: 32 servings


  • 1 cup butter
  • 16 oz. 70% dark chocolate
    • You might be tempted to use dark chocolate chips.  They are typically 50-55%.  You could try it, but the result probably won't be as rich.
  • 10g espresso instant coffee
  • 6 eggs
  • 200g brown sugar
  • 150g sugar
  • 1/2 cup buttermilk
  • 1/2 cup olive oil
  • 1 tbsp vanilla
  • 200g flour
  • 150g cocoa powder
  • 2 tsp salt
  • 4 oz. chopped 70% dark chocolate
  • Flaky salt, to taste


  1. Brown the butter in a saucepan on the stove over medium/high heat.  Once browned, turn off the heat.  Add the chocolate and instant coffee.  Stir together, set aside and let the residual heat gradually melt the chocolate.
  2. In a mixing bowl, whisk together the eggs, brown sugar, and sugar for 5 minutes until it lightens in color.
  3. While the continuing to whisk, add the buttermilk, olive oil, and vanilla.
  4. By this time the chocolate should be fully melted from residual heat.  Stir the butter/chocolate to combine, and then slowly stream into the mixing bowl while continuing to whisk.  It should now be thicker.
  5. In a separate bowl, sift together the flour, cocoa powder, and salt.
  6. While whisking the wet ingredients, add the dry ingredients in 3-4 batches.  Mix just enough to fully hydrate, but don't overmix.  It should now be a thick batter.
  7. Grease two 8" x 8" brownie pans with butter.  Lay in a strip of parchment paper with extra hanging over the edge to aid in removing the brownies, and then butter the parchment.
  8. Divide the batter between the two prepared pans and spread evenly.  Sprinkle the chopped dark chocolate over the top.
  9. Cover with plastic wrap and refrigerate for 4-8 hours.  Longer is better because it gives more time for the flavours to get to know each other.
  10. Generously sprinkle flaky salt on top of the brownies.
  11. Bake for 24-26 minutes at 350°F.
  12. Cool on a wire rack.  When cool, cover with plastic wrap and refrigerate overnight.
  13. The next day, remove the brownies from the refrigerator.  Use the parchment paper to lift the brownies from the pan.  Cut each pan into a 4x4 grid and serve.
    • You might be tempted to go larger: 3x3.  It's your call, but these brownies are very rich and fudgy.  I found 4x4 to be a better size.

Adapted from Brian Lagerstrom.