Fudgy brownies, the best version

Heat a small saucepan over very high heat for 30 to 40 seconds until fully ripping.

Add a stick of butter and brown it, stirring frequently as the solids sink.

Kill the heat, let it carry over about 30 seconds, then stir in the chocolate and the espresso until melted; hold off heat.

In a stand mixer with the whisk, froth the cold eggs, sugar and brown sugar on high for four to five minutes until camel coloured.

Add the buttermilk, olive oil and vanilla, then stream in the brown butter chocolate with the mixer running.

Whisk the flour, cocoa powder and salt together.

With the mixer on medium, add the dry a little at a time over the side of the bowl, then scrape down the sides.

Spread into a parchment lined 8x8 and sprinkle generously with chopped dark chocolate.

Wrap with plastic and refrigerate the batter two to 24 hours to hydrate.

Top with flaky salt and bake at 350F for 24 to 26 minutes.

Cool, wrap with plastic and age in the fridge at least six hours, preferably overnight, then cut.