viral brownies with a twist from @gidsgids

1. grease a 23x33-cm dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. grease the parchment with softened butter or nonstick spray. 2. In a pot, brown your butter on low heat. stirring occasionally, simmer for around 5 minutes or until fragrant and has a nutty flavor. 3. Combine the chopped chocolate, 30 g of cocoa powder, and espresso powder in medium bowl and set aside. 4. Immediately pour the brown butter over the chocolate mixture and let sit for 2 minutes. whisk until the chocolate is completely smooth and melted, then set aside. 5. Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a bowl. beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. it will be similar to the texture of very thick pancake batter. 6. With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth. 7. Position a rack in the middle of the oven and preheat to 180°c. 8. Sift in the flour and remaining cocoa powder and gently fold until just combined. 9. Pour the batter into the prepared baking pan and smooth the top with a spatula. bake until lightly puffed on top, about 20 minutes. 10. Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times or until the brownies deflate slightly. sprinkle with flaky sea salt. 11. Return the pan to the oven and bake about 20 minutes more. 12. Set the brownies on a cooling rack and cool completely in the pan. 13. Enjoy!