Begin by melting the dark chocolate chips and butter together. Use a microwave-safe container and heat them on medium in thirty-second intervals. Stir in between until the chocolate is completely melted and smooth. This creates the base of your brownie batter that will be rich and luscious.
Next, combine boiling water and instant coffee in a bowl, stirring to dissolve the coffee granules completely. Then, pour one-third of a cup of this coffee mixture into your melted chocolate and stir until well combined. Let this mixture cool to room temperature; this step is critical to avoid cooking the eggs in the next step.
While your chocolate mixture is cooling, preheat your oven to 325°F. Grease and flour a 9×13 baking pan using cocoa powder, ensuring to tap out any excess. This will prevent the brownies from sticking and will give them a beautiful finish.
In a mixing bowl, beat three eggs until they are light and frothy. This aeration will help create a lighter texture in your brownies. Then, gradually add in the granulated sugar and beat for about two minutes on medium speed until the mixture is pale and creamy.
Reduce the mixer speed to low and pour in the cooled chocolate-coffee mixture. Beat until just combined, being careful not to overmix.
Gently stir in the all-purpose flour until just combined. Avoid overmixing this step as it can lead to dense brownies. You want to fold the mixture lightly to maintain that fudgy texture.
Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 40 minutes or until the brownies are set. They may crack on top, but that’s perfectly fine as they will be covered with ganache later.
Once baked, remove the brownies from the oven and let them cool completely in the pan. Patience is key here!
For the ganache, combine the semi-sweet chocolate chips and heavy whipping cream in a small saucepan. Stir over low heat until the chocolate has melted and the cream is fully incorporated, creating a smooth, glossy ganache.
Once the brownies are cool, pour the ganache over the top and spread it evenly. Refrigerate until the ganache has set completely. Finally, cut into bars and store in an airtight container to keep them fresh.
