METHOD

1. Scale the sugar, water, and coffee into a heatproof bowl. Place over a pot of boiling water, turn the heat low to barely a simmer. Stir occasionally to completely dissolve the sugar.

2. Once the Sugar is dissolved, add the 270g of chocolate, all purpose butter, and vanilla extract. Whisk occasionally to melt the chocolate and butter.

3. Once melted, whisk until fully homogeneous, and remove the bowl from the pot. In a separate bowl, whisk together the flour, cocoa powder, salt, baking powder, and psyllium husk powder.

4. Add the dries in two additions to the wet, whisking just to combine, but no lumps. Let the batter cool for a few minutes if it's hot, or else it will melt the chocolate chips.

5. Fold in the chocolate chips and chopped chocolate.

6. Spray a quarter sheet pan, place in a half sheet of parchment, leaving overhang to later lift out the brownies.

7. Evenly spread in the batter, being careful not to over-work it.

BAKE

• Bake the brownies at 300°F · low fan · 20 minutes, for an internal temperature of 208°F-210°F.

• Allow the brownies to cool completely before portioning. We like to cool overnight in the refrigerator.

PORTIONING

• Carefully run an offset spatula along the edges of the brownies. Lift up the brownies using the parchment overhang and transfer to a cutting board.

• Working with the long side perpendicular to you, trim off the edges of the brownies so that you have a 11.75" x 8" rectangle.

• Measure and cut five, 2.25" marks lengthwise, and four, 2" marks on the shorter side. Cut the squares for twenty 2" x 2.25" pieces.

NOTES

• The brownies are best eaten the next day at room temperature.

• Nuts can be included if desired. Mix in 100g of lightly toasted chopped nuts with the chocolate chips.

• Baking time and temperatures are suggestions.