Ingredients:

  • 1 cup (225g) unsalted butter
  • 2 tbsp (30ml) neutral oil (grapeseed or vegetable)
  • 4 oz (115g) bittersweet chocolate (70% cacao), finely chopped
  • 3/4 cup (75g) Dutch-process cocoa powder
  • 1 tsp espresso powder
  • 3 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 tbsp vanilla bean paste
  • 3/4 cup (95g) all-purpose flour
  • 1/2 tsp sea salt
  • 1/2 cup white chocolate melts

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, whisk the hot melted butter, oil, and chopped bittersweet chocolate together until the chocolate is completely melted and velvety. Stir in the cocoa powder and espresso powder to bloom the cocoa.
  3. In a separate large bowl, use an electric hand mixer to beat the eggs, granulated sugar, and brown sugar on medium-high speed until the mixture reaches the 'ribbon stage'—it should be pale, thick, and fluffy.
  4. Gently whisk the vanilla bean paste and the melted chocolate mixture into the egg and sugar mixture until just combined.
  5. Sift the all-purpose flour and sea salt over the wet ingredients. Use a spatula to fold the dry ingredients in gently until no streaks of flour remain.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes, or until the edges are set and the top is shiny.
  7. Allow the brownies to cool completely in the pan. Use the parchment sling to lift them out. Slice the brownies into rectangles.
  8. Melt the white chocolate melts and transfer to a piping bag with a small round tip. Pipe horizontal and vertical lines to resemble laces on each brownie rectangle.