The key to this recipe lies in selecting the right ingredients and not rushing the process. I always reach for good-quality dark chocolate and fresh espresso—sometimes I brew a small pot just for baking because the flavor really shines through. Brown butter is a game-changer here; it’s worth taking the time to toast the butter properly to get those nutty notes. If you’re short on espresso, instant coffee granules work fine, but fresh brewed adds a lovely depth. Here’s what you’ll need:

• 1 cup (2 sticks) unsalted butter
• 1 ½ cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• ¾ cup unsweetened cocoa powder
• 1 cup all-purpose flour
• ½ teaspoon salt
• 2 teaspoons espresso powder or 1 shot of strong brewed espresso
• 6 ounces good-quality dark chocolate, chopped

Substitutions: You can swap all-purpose flour for gluten-free flour blends if needed. For a dairy-free version, use vegan butter and dark chocolate without milk solids, though the flavor will shift slightly.