Instructions:

• Step 1: Brown the Butter - Melt the salted butter in a medium saucepan over medium heat, stirring constantly until it foams and turns a golden-brown color (5-7 minutes). Remove from heat and let cool slightly.
• Step 2: Combine Ingredients - In a large mixing bowl, combine the brown butter, powdered sugar, and instant coffee granules. Whisk until smooth and glossy.
• Step 3: Add Eggs and Vanilla - Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until rich and creamy.
• Step 4: Mix Dry Ingredients - In another bowl, whisk together flour, cocoa powder, baking powder, and sea salt. Gradually add to the wet mixture, folding gently until just combined.
• Step 5: Fold in Chocolate - Gently fold in mini chocolate chips and chocolate chunks to create melty pockets.
• Step 6: Prepare the Baking Pan - Preheat oven to 350°F (175°C). Line an 8x8 or 9x9 inch pan with parchment paper and grease it lightly.
• Step 7: Bake - Pour batter into the pan and spread evenly. Bake for 25-30 minutes, until edges are set and a toothpick comes out with a few moist crumbs.
• Step 8: Cool and Serve - Let cool in the pan for 10 minutes, then lift out using parchment paper. Transfer to a wire rack to cool completely, cut into squares, and enjoy!