PERFECT Fudge Brownies Recipe

Preheat the oven to 325F/163C convection (300F/149C conventional). Use cooking spray and parchment paper to grease and line an 8-inch square pan.
In a heat safe bowl or a saucepan, melt the butter with the semi-sweet chocolate. Set them aside to cool while you get the rest of the ingredients together.
3/4 cup (170g) unsalted butter, 1 cup (170g) semi-sweet chocolate morsels
Combine the flour, cocoa powder, espresso powder and salt in a medium bowl.
1 cup (120g) all-purpose flour spooned and leveled, 1/4 cup (25g) Dutch-process cocoa powder spooned and leveled, 1/2 tsp espresso powder, 1/2 tsp salt
Use a whisk to combine the eggs, granulated sugar, brown sugar and vanilla until they're just barely combined; don't over-mix.
4 large eggs room temperature, 1 cup (200g) granulated sugar, 1/2 cup (95g) light brown sugar lightly packed, 1 tsp vanilla extract
Slowly pour in the butter and chocolate mixture to the eggs and sugar, while whisking.
Use a sieve to sift the dry ingredients into the wet ingredients. Fold them together until they're just barely combined.
Pour the brownie batter into the prepared pan and bake for about 40 minutes.
Remove the brownies from the oven and allow them to cool in the pan for about 30-60 minutes, until they can be sliced without falling apart.