makes 16 servings
1/2 cup (1 stick) unsalted butter, melted and browned
1/4 cup packed brown sugar
1 cup granulated sugar
2 whole eggs
1 egg white
1 heaping teaspoon vanilla extract
2 teaspoons instant coffee granules
1 cup unbleached all-purpose flour
2/3 cup dutch cocoa powder, sifted
1/4 teaspoon kosher salt
1/2 teaspoon aluminum-free baking powder
1. Preheat the oven to 350 degrees.
2. In a small sauce pan, melt and brown the butter. Pour the browned butter (including all the browned bits!) into a small bowl and let cool for 15 minutes.
3. While the butter is cooling, in a large bowl, whisk together the sugars, egg and egg whites, vanilla, and coffee granules.
4. In a separate bowl, stir together the flour, sifted cocoa powder, salt, and baking powder.
5. Whisk the cooled browned butter into the egg mixture. Add in the dry ingredients and stir until well-combined. Pour the brownie batter into a 10" cast iron skillet.
6. Bake in the oven for 30-35 minutes, or until a skewer or toothpick inserted into the center of the brownies comes out clean. Allow the brownies to cool on a wire rack for a few minutes before serving.
7. Serve each brownie with a scoop of vanilla ice cream and a generous drizzle of salted caramel sauce.