Copycat Chick-fil-A Brownies

1. Stage

Preheat the oven to 350°F and line an 8-inch square baking pan with parchment. Bring a few inches of water to a low simmer in the bottom of a double boiler. Then, add the butter, sugar, cocoa powder and salt to the top of the double boiler. Stir occasionally until the butter is melted and the mixture is warm to the touch. Add the vanilla and espresso powder, and stir to combine. Remove from the heat. Editor's Tip: Don't have a double boiler? A metal bowl over a saucepan works in a pinch. Just make sure the bottom of the bowl doesn't touch the water in the pan.

2. Stage

Add the eggs, one at a time, beating until the batter appears smooth and glossy. Editor's Tip: If the chocolate mixture is too hot to touch, let it cool slightly before adding the eggs. If you add the eggs while the mixture is too hot, you may accidentally scramble the eggs. Not ideal.

3. Stage

Add the flour, and stir just until the flour is moistened and no dry patches remain. Fold in the chocolate chunks. Editor's Tip: Overmixing the brownie batter is a common brownie mistake to avoid. Overmixing will work too much air into the batter and impact the final texture of the brownies.

4. Stage

Transfer the batter to the prepared pan and spread it into an even layer. Bake for 24 to 26 minutes or until the brownies appear set and a toothpick comes out almost clean when inserted into the center. Remove the pan to a wire rack and let the brownies cool completely. Slice into squares and enjoy. Editor's Tip: For supremely dense and fudgy brownies, take a page from this 100-hour brownie recipe. As soon as the brownies come out of the oven, cover the pan tightly with foil and pop the brownies into the freezer. This will trap the condensation inside the pan and cause the brownies to become extra-dense and fudgy.