Instructions

• Preheat the oven to 170°C (340°F) with top and bottom heat (no fan). Line a 20 × 30 cm (8 × 12 in) baking pan with parchment paper, leaving an overhang for easy removal.
• If your dark chocolate is not yet melted, melt it and let it cool until warm (not hot). Set the warm melted chocolate aside.
• In a mixing bowl, whisk the 150 g room-temperature butter and 150 g sugar together until smooth and well combined (use a whisk or an electric mixer on low–medium speed).
• Add the 4 eggs one at a time to the butter–sugar mixture, mixing well after each addition so the batter is smooth and uniform.
• Gradually pour the warm melted dark chocolate (300 g) into the egg mixture, stirring until fully incorporated and the batter is even in color and texture.
• In a separate bowl, whisk together the 180 g flour, 10 g baking powder, a pinch of salt, and 2 tablespoons instant coffee until evenly distributed.
• Gently fold the dry ingredients into the chocolate batter with a spatula, mixing just until no streaks of flour remain and a smooth batter forms. Do not overmix.
• Pour the batter into the prepared pan and spread it evenly with a spatula or offset spatula.
• Bake for about 30 minutes, or until the surface develops small cracks and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
• Immediately after removing the pan from the oven, evenly sprinkle the 100 g chocolate chips over the hot brownie surface. Allow the chips to melt for a minute, then use a spatula to spread the melted chips into an even layer if desired.
• Let the brownies cool in the pan until the topping has set and the brownies are firm enough to slice. Use the parchment overhang to lift the brownies from the pan, slice, and serve.