Dark chocolate brownies with milk chocolate chips

Steps:

• Preheat the oven to 360 degrees Fahrenheit and line a 9 inch square pan with parchment paper. Leave an overhang of parchment so that you can easily lift the brownies from the pan once they’re cool. 
• Melt the butter, and whisk in the brown sugar and granulated sugar.
• Add the eggs and vanilla and whisk for 3-4 minutes, until the mixture is glossy and lightened in color.
• Fold in the cocoa powder, flour, baking powder, and salt until just combined.
• Fold in the chopped Jivara 40% milk chocolate.
• Pour the brownie batter into a prepared pan and use an ofset spatula to spread into an even layer.
• Bake for 30 minutes at 350F. Remove from the oven and let cool completely. 

Steps:

• Melt the chocolate and butter together until completely smooth. Let cool for 5-10 minutes.
• Whisk in the espresso powder and powdered sugar.
• The frosting will seem thin, but will thicken up as it comes to room temperature.
• Once frosting is thick and spreadable, spread into an even layer on the cooled brownies. 
• Top with flaky salt and slice into squares. 

Steps:

• For clean slices, chill the brownies in the fridge for 30 minutes and wipe of your knife between cuts.
• Brownies will keep in the refrigerator in an airtight container for up to a week.