1. Preheat the oven to 180c. Line a 25cm by 30cm ovenproof dish with baking paper and grease with butter.
2. In a heat proof bowl add 240 grams of dark chocolate, roughly chopped, alongside 60 grams of Dutch cocoa.
3. Melt 280 grams of butter, swirling constantly over the stove on medium until the butter browns, and you can smell a nutty aroma. Set aside to cool for one minute.
4. Pour the browned butter over the top of the chocolate and coco. Whisk until combined. The mixture should be completely melted with a smooth and silky texture.
5. In the bowl of a stand mixer fitted with a whisk attachment (or hand beater), add 400 grams of sugar, 110 grams of dark brown sugar, 12 grams of salt and 2 teaspoons of vanilla essence, mix on low until combined. Add the eggs into the bowl one at a time on medium, increase speed to medium-high and beat for 8-10 minutes, until light and aerated, stopping to scrape down the sides occasionally.
6. Slowly stream in the butter chocolate mixture into the sugar mixture on medium until combined. Add 2 tbsp of coffee and mix until combined.
7. Sift 120 grams of all-purpose flour and the remaining 30 grams of cocoa powder into the bowl and fold in with a spatula until just combined.
8. Pour the brownie mixture into the prepared baking dish, sprinkle over the remaining 120 grams of roughly chopped chocolate and place in the oven for 20 minutes.
9. Remove the dish from the oven, gently bang the dish on a heat proof surface 2-3 times. Return the dish to the oven for another 20 minutes or until a skewer inserted comes out fudgey and the edges look cooked.
10. Let brownies cool, then cut and eat!

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