- Food processor
- Parchment paper
- Square pan
- 10 ounces powdered sugar (about 2 ½ cups, spooned; 285g)
- 3 ounces finely chopped dark chocolate, (about ½ cup, finely chopped; 85g)
- 2 ¼ ounces all-purpose flour (about ½ cup, spooned; 63g)
- 2 ¼ ounces Dutch process cocoa powder (about ¾ cup, spooned; 63g)
- 1 ounce malted milk powder
- 1 ¼ teaspoons (5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- ¾ teaspoon instant espresso powder
- 1 ¾ ounces refined coconut oil, solid but creamy, about 70°F
- 2 ounces water (about ¼ cup; 55g)
- 2 large eggs, straight from the fridge (about 3 ½ ounces; 100g)
- ¼ ounce vanilla extract (about 1 ½ teaspoons; 7g)
- 1. Combine powdered sugar, dark chocolate, all-purpose flour, Dutch cocoa, malted milk powder, salt, and espresso powder in the bowl of a food processor. Grind until the chocolate disappears into a fine, powdery mix, and you can no longer hear any chunks bouncing around the bowl, about 2 minutes.
- 2. Add solid coconut oil and pulse only until well combined, about 30 seconds.
- 3. Adjust oven rack to lower-middle position, preheat to 350°, and line an 8-inch-squarwith parchment pape.
- 4. When the oven has come to temperature, prepare the batter in the bowl of a food processor or in a large mixing bowl with a flexible spatula. Either way, add water, eggs, and vanilla extract, then pulse or stir until well combined. The batter will be smooth and thin when made in a food processor, but lumpy and thick when mixed by hand. These textural differences with not affect the batter's behavior.
- 5. Scrape batter into prepared pan, spread into an even layer, and bake until the brownies are glossy, puffed, and firm but a little squishy, about 35 minutes.
- 6. Allow brownies to cool at least 15 minutes before slicing.