Brownie Batter

• Preheat oven to 350 F (176 C).
• Line an 9x9 inch square baking pan with non stick baking spray and a piece of parchment paper, let paper hang over sides.
• In a medium bowl, hand whisk together flour, cocoa powder, cinnamon, espresso powder and sea salt. Set aside.
• Using a separate medium bowl combine dark chocolate chunks with the hot melted butter and stir with a fork until all of the chocolate is melted and you have a shiny buttery liquid. Then, stir in the vanilla extract. Let mixture cool to room temperature.
• Place granulated sugar and dark brown sugar in a large bowl. Add the eggs and egg yolk, then whisk together with an electric hand mixer on medium high until foamy and thick, around 1-2 minutes.
• Pour the chocolate mixture into the sugar and eggs. Fold together using a rubber spatula in soft figure eights until just combined.
• Spoon in a third of the flour mixture into the chocolate mixture, folding with spatula until in a figure eight pattern, and around the sides of the bowl until just mixed. Repeat with the remaining flour mixture. The batter will be thick and shiny.
• Scoop batter into the prepared brownie pan and level with an offset spatula.
• Bake on the middle rack for 28-32 minutes. Check the brownies after 30 minutes of baking. Brownies will be set on the edges and look soft in the middle, but not uncooked. A toothpick inserted into the center should come out with just a few wet crumbs. The residual heat of the pan will continue to cook the center of the brownies, which will firm as they cool.
• Let brownies completely cool before lifting from pan, slicing and serving. Sprinkle with flaky sea salt!